Tres Leches Cake
This classic Tres Leches Cake is the pride and joy of Latin America, an utterly delicious in its simplicity. A light vanilla sponge cake is soaked with a mixture of three milks, then topped with a thick layer of whipped cream and a sprinkle of cinnamon.
Prep Time25 mins
Cook Time25 mins
Chilling Time12 hrs
Total Time50 mins
Servings: 12 people
Vanilla Sponge Cake
Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan and set aside.
In a small bowl, sift the flour, baking powder, and salt together; set aside.
In a stand mixer or with a hand mixer, cream butter and sugar together until fluffy, about 4 minutes. Add the eggs one at a time until incorporated. Add the vanilla and beat well.
Add the flour mixture to the butter mixture in 3 additions, mixing until just incorporated. Use a rubber spatula to fold the remaining flour in until well blended. Pour batter into prepared pan.
Bake in preheated oven for 22 to 25 minutes. Remove the pan from the oven and place on a cooling rack. Allow cake to cool for 15-20 minutes, then use a fork or skewer to poke the cake several times.
Combine the whole milk, sweetened condensed milk, and evaporated milk together in a large bowl. Whisk well, then pour over the top of the cooled cake in batches, allowing it to soak into the cake in between additions. Be sure to pour over the drier edges also.
Cover the cake and refrigerate for at least 2 hours, but preferably overnight to allow it to soak the milk.
Whip the cream, sugar, and vanilla together until stiff peaks form. Spread over the top of the cake, then sprinkle with ground cinnamon. Keep refrigerated until serving.
Calories: 535kcal | Carbohydrates: 61g | Protein: 11g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 156mg | Sodium: 187mg | Potassium: 404mg | Sugar: 48g | Vitamin A: 1035IU | Vitamin C: 1.7mg | Calcium: 294mg | Iron: 1.2mg