Every person in my family would rank Tres Leches Cake in our top favorites of all time! I love that it’s not overly sweet, it’s super easy to make, I can make it in advance, and its absolutely delicious! We make it really often, especially when we’re having a bunch of other Mexican food favorites to serve with it.
Ingredients
- ½ cup butter, 1 stick
- 1 cup sugar
- 5 eggs
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups whole milk
- 12oz can evaporated milk
- 14oz can sweetened condensed milk
- 1 1/2 cups whipping cream
- 1 cup sugar
- 1 teaspoon vanilla
Preparation
- Preheat oven to 350 degrees F and grease a 9×13 baking dish.
- In a large bowl, combine butter and sugar and beat until smooth. Add eggs and vanilla, beat until light and fluffy.
- In a small bowl, sift together flour, baking powder, and salt. Once combined, slowly add dry ingredients to the wet.
- Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an insert toothpick comes out clean.
- Pierce the top of the cake with a fork all over and allow it to cool to room temperature.
- In a large bowl, mix together the whole milk, evaporated milk, and condensed milk. Pour the milk mixture over the cooled cake and allow time for the liquid to absorb.
- In a chilled bowl, whip the heavy cream, 1 cup of sugar, and vanilla together until peaks form. Spread whipped topping over the cake once all the milk has soaked in.
- Sprinkle cinnamon over the top if desired. Keep cake refrigerated and serve chilled.
