This is my families all time favorite cake. Super soft, super moist, super delicious. The cream I make is not only whip cream with sugar, but I add a secret ingredient for an even more amazing flavor, keep reading to find out.
Tres Leches is a popular authentic Mexican cake. The syrup is made with 3 different milks (tres leches).
This cake comes together quickly. The hardest part is to wait for it to cool. It actually tastes better the next day.
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This recipe is from Pioneer Women except my own touch on the cream!
Tools you will need: (click to see on amazon)
Ingredients for the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 farm fresh eggs, (large)
- 1 cup sugar, divided into 3/4 and 1/4 cups
- 1 tsp vanilla extract
- 1/3 cup whole milk
Ingredients for the syrup:
- 1 can-12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
Ingredients for the cream:
- 2 cups heavy whipping cream
- 1 package cream cheese softened at room temp
- 1/2 cup sugar or more to taste
- Berries optional
Directions:
- Preheat the oven to 350 °F and butter a 9×13 casserole pan. Set up three mixing bowls.
- In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt.
Step 2: In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt.
- Separate egg whites and yolks into the other two bowls.
- Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
Step 4: Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes)
Step 4: Stir in 1/3 cup milk and 1 tsp vanilla.
- Beat egg whites with the remaining 1/4 cup sugar on high speed until soft peaks form (2 minute).
Step 5: Beat egg whites with the remaining 1/4 cup sugar on high speed until soft peaks form (2 minute).
- Pour the flour mixture into the egg yolk mixture and gently combine with a spatula.
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- Step 6: Pour the flour mixture into the egg yolk mixture and gently combine with a spatula.
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- Gently fold in egg white mixture with the spatula until just combined.
Step 7: Gently fold in egg white mixture with the spatula until just combined.
- Pour batter into 9×13 pan and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
Step 8: Pour batter into 9×13 pan and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, make the syrup by combining the heavy cream, condensed milk and evaporated milk.
Step 9: While the cake is baking, make the syrup by combining the heavy cream, condensed milk and evaporated milk.
- When the cake is baked, gently poke holes in it with a fork.
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- Step 10: When the cake is baked, gently poke holes in it with a fork.
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- Make the cream while the cake is cooling by whipping the cream cheese with 1/4 cup sugar. Then separately on high speed, mix 2 cups of heavy cream with 1/4 cup sugar until fluffy. Then gently mix cream cheese with whip cream for a smooth cream.
Step 11: Make the cream while the cake is cooling by whipping the cream cheese with 1/4 cup sugar. Then separately on high speed, mix 2 cups of heavy cream with 1/4 cup sugar until fluffy. Then gently mix cream cheese with whip cream for a smooth cream.
- Once the cake is cooled, pour the syrup all over the cake.
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- Step 12: Once the cake is cooled, pour the syrup all over the cake.
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- Then add the cream on the cake and decorate with fresh strawberries or raspberries.
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- Step 13: Then add the cream on the cake and decorate with fresh strawberries or raspberries.
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I know you will love this one! You have to try it!
Tres Leches Cake
Ingredients
Ingredients for the cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 farm fresh eggs (large)
- 1 cup sugar divided into 3/4 and 1/4 cups
- 1 tsp vanilla extract
- 1/3 cup whole milk
Ingredients for the syrup:
- 1 can-12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
Ingredients for the cream:
- 2 cups heavy whipping cream
- 1 package cream cheese softened at room temp
- 1/2 cup sugar or more to taste
- Berries optional
Instructions
- Preheat the oven to 350 °F and butter a 9x13 casserole pan.
- Set up three mixing bowls.
- In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt.
- Separate egg whites and yolks into the other two bowls.
- Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
- Beat egg whites with the remaining 1/4 cup sugar on high speed until soft peaks form (2 minute).
- Pour the flour mixture into the egg yolk mixture and gently combine with a spatula.
- Gently fold in egg white mixture with the spatula until just combined.
- Pour batter into 9x13 pan and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, make the syrup by combining the heavy cream, condensed milk and evaporated milk.
- When the cake is baked, gently poke holes in it with a fork.
- Make the cream while the cake is cooling by whipping the cream cheese with 1/4 cup sugar. Then separately on high speed, mix 2 cups of heavy cream with 1/4 cup sugar until fluffy. Then gently mix cream cheese with whip cream for a smooth cream.
- Once the cake is cooled, pour the syrup all over the cake.
- Then add the cream on the cake and decorate with fresh strawberries or raspberries.
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