This tres leches has received so many compliments, and is simpler than one would think. They key is to let the cake sit for at least 24 hours before serving, to maximize the moisture and flavor.
Note: Tres Leches is typically topped with a variety of fruit (such as strawberry, kiwi, blueberry, pineapple, orange, or peach). Others may enjoy it glazed with cajeta, a type of thick caramel.
I personally feel that fruit detracts from the refreshingly creamy sweetness of the cake, and the cajeta, while sweet, clashes with the cream. So I prefer to add chocolate syrup. In my opinion, this is the most complimentary topping, and I highly recommend trying it this way!
Prep Time: 25 Minutes | Cook Time: 25 Minutes | Total Time: 50 Minutes[+24 hours to rest]
Special Equipment
(1) 9"x13" baking pan. I use one that is disposable aluminum and have not tried this recipe with a glass or ceramic pan.
1 small bowl
1 medium bowl
1 large mixing bowl
1 whisk or fork
Electric hand mixer
Ingredients (US Standard)
Cake
1 - 1/2 Cups All Purpose Flour
1/4tsp Salt
1 tsp Baking Power
1/2 cup (or 1 stick) of Unsalted Butter, room temperature
1 cup Granulated White Sugar
5 whole Large Eggs, room temperature
1/2 tsp Vanilla Extract
Milk and Topping
1 (14oz) can Sweetened Condensed Milk
1 (12oz) can Evaporated Milk
1/4 cup Heavy Cream
1 (8oz) tub Whipped Cream
Chocolate Syrup (optional)
Cinnamon (optional)
Ingredients (Metric)*
Cake
180g All Purpose Flour
4.8g Baking Power
1.5g Salt
113g of Unsalted Butter, room temperature
200g Granulated White Sugar
5 whole Large Eggs, room temperature
2.5 mL Vanilla Extract
Milk and Topping
396g Sweetened Condensed Milk
354 mL Evaporated Milk
60 mL Heavy Cream
226g Whipped Cream
Chocolate Syrup (optional)
Cinnamon (optional)
*All metric units are converted and should be considered more or less.
Method
Milk
In the medium bowl, add the condensed milk, evaporated milk, and heavy cream.
Whisk together until well combined and condensed milk is no longer thick, about 3 minutes.
Place bowl in refrigerator to keep cool.
Cake
Preheat oven to 350°F (177°C). Grease the baking pan and set aside.
In the small bowl, combine the flour, salt, and baking powder together with a fork, set aside.
In the large mixing bowl, use electric hand mixer to cream together the butter and sugar until fluffy, about 2 minutes.
Add the eggs and vanilla extract. Beat well. Mixture should start to be creamy, yet bubbly.
Add the flour/baking powder mixture. Combine until there is no dry flour left, but do not over blend.
Pour mixture into the greased baking pan. Mixture will be thick and not very runny. Smooth it out with butter knife or spoon to ensure that entire pan is filled and is a uniform thickness on all sides.
Bake on top rack for 25 minutes. Check that cake is ready by piercing with toothpick or fork. If needed, bake for additional time, checking it every 1-2 minutes.
Remove cake from oven and let it sit for 10-20 minutes, just until pan is cool to the touch. The cake may still be warm, but that is okay. Do not remove the cake from the pan.
Once pan is no longer hot, add the milk mixture. Pour over the cake evenly. Cover with aluminum foil or saran wrap, and refrigerate for about 24 hours.
After 24 hours have passed, sprinkle cinnamon onto top of cake (optional).
Frost the top of cake with whipped cream (do this after applying cinnamon for the best presentation).
Serve with spatula. Glaze with chocolate syrup after individual slices have been plated.
Nutritional Data (just cake and whipped topping - does not include Hershey's syrup or any other optional add-on)
Servings: 12
Serving Size: 1/12th of cake
Calories: 436 | Protein: 9 | Total Carbs: 56 | Sugar: 42 | Fiber: 0.4 | Fats: 19
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
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