Tres Leches Cake🍰✨
The BEST authentic homemade Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
For the Soaking Mixture:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1/2 cup whole milk
For the Whipped Topping:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
In a large bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Once the cake has cooled, poke holes all over the cake with a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
For the whipped topping, beat the heavy cream, powdered sugar, and vanilla extract together in a bowl until stiff peaks form. Spread the whipped cream over the soaked cake.
Refrigerate for at least 4 hours, or overnight, to let the flavors meld and the cake to fully absorb the milk mixture.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes (plus cooling and chilling time)
Kcal: 320 kcal | Servings: 12 servings
