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.
Other similar posts you might like:
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.
- 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 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.
- 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.
Step 2: In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt.
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.
Step 5: Beat egg whites with the remaining 1/4 cup sugar on high speed until soft peaks form (2 minute).
-
- Step 6: Pour the flour mixture into the egg yolk mixture and gently combine with a spatula.
Step 7: Gently fold in egg white mixture with the spatula until just combined.
Step 8: Pour batter into 9×13 pan and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
Step 9: While the cake is baking, make the syrup by combining the heavy cream, condensed milk and evaporated milk.
-
- Step 10: When the cake is baked, gently poke holes in it with a fork.
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.
-
- Step 12: Once the cake is cooled, pour the syrup all over the cake.
-
- Step 13: Then add the cream on the cake and decorate with fresh strawberries or raspberries.
I know you will love this one! You have to try it!
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.
