Introduction:
This Tres Leches Cake is a divine dessert that perfectly balances sweetness and moisture. The sponge cake is soaked in three different types of milks, making it irresistibly flavorful and creamy. This iconic Latin American dessert is sure to impress your family and friends at any gathering!
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Ingredients:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually mix in the flour mixture alternately with the milk, starting and ending with the flour mixture. Mix until just incorporated.
- Pour the batter into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the sweetened condensed milk, evaporated milk, and whole milk in a bowl.
- Once the cake is done, pierce it all over with a fork and slowly pour the milk mixture over the cake. Let it sit for at least 30 minutes to absorb the milk.
- In a separate bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form. Spread over the top of the cake.
- Refrigerate the cake for at least 2 hours before serving. Enjoy!
Nutrition Information:
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