Tres Leches Cake is a light sponge cake soaked with three kinds of milk: sweetened condensed, evaporated and heavy cream (milk-ish enough to count), hence the name. Today is Cinco de Mayo and this cake seemed just the thing to celebrate with.
It’s a rather simple cake, both in its presentation and in the making of it. Just bake a sheet cake, soak it and cover in whipped cream. I added a layer of cinnamon for the intensity of flavor and because I like how it looks. The recipe is from the newest cookbook by the America’s Test Kitchen folks, The Perfect Cake
As is suggested in their name, they test the living daylights out of every recipe they print, so I always trust they will work. The book is filled with the hows and whys of baking cakes, so you understand what you are up to while baking. You know how I love a good tutorial on baking, so this is right up my alley. It’s a great book and covers all the basics of cake baking.
The only place I went off script was in the whipped cream topping. I had a little bit of homemade creme fraiche left over from my Pot de Creme, so I added it to the whipping cream and made a slightly more decadent topping. I also wanted a slightly thicker layer of the cream, so the creme fraiche stretched it for me. Then I dusted with cinnamon, which is not required, but it’s delicious.
There is a version of tres leches cake—Cinco Leches—in my book, Zoë Bakes Cakes!
Tres Leches
from The Perfect Cake by The America’s Test Kitchen
Ingredients
Milk Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup heavy cream
- 1 tsp vanilla extract
Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 8 tbsp unsalted butter
- 1 cup whole milk
- 4 large eggs, room temp
- 2 cups (400g) sugar
- 2 tsp vanilla extract
Topping
- 1 cup heavy cream
- 1/2 cup crème fraîche optional
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- cinnamon for dusting optional
Instructions
- Pour condensed milk into a large bowl, cover and microwave (set to low power) for about 10 minutes, stirring every few minutes, until it is thick and slightly darker.
- Stir in the evaporated milk and heavy cream. Set aside.
- Preheat oven to 325°F. Butter and flour a 9×13″ baking dish.
- Whisk together the flour, baking powder, salt and cinnamon in a bowl.
- Heat the butter and milk until butter is melted, cool completely.
- Whip the eggs (stand mixer or handheld will work), until foamy, then slowly add the sugar. Whip until thick and glossy, about 7 minutes. Reduce speed and slowly add the cooled milk mixture. Then add the flour mixture in three additions.
- Transfer batter to pan and bake until a skewer comes out clean, about 30 to 35 minutes.
- Let cake cool for 10 minutes, then poke it with a skewer to create holes in 1/2-inch intervals. Pour the milk mixture evenly over the cake. Let sit at room temperature for about 15 minutes, then refrigerate, uncovered, for at least 3 hours, but overnight is best.
- When ready to serve, let the cake sit at room temperature for 30 minutes, then make the whipped cream. In a bowl whip the cream, crème fraîche, sugar and vanilla on medium speed until medium peaks. Spread over the cake, dust with cinnamon and serve.
ABSOLUTELY my favorite cake, ANYTIME! Rich, moist, sweet without being overpowering. Not too wet, yet evenly saturated with the “leches.”
Love at first BITE❤️
haha. I love Ashley Marti! She’s so amazing!
My granddaughter is celebrating her 19th birthday and admission to college tomorrow. Her favorite cake in the world is the Tres Leches sold at our local Mexican bakery, but they are closed this weekend… so I scoured the internet for the best recipe I could find. The cakes are now cooling and looking wonderful! Can’t wait to surprise her tomorrow with this treat made from scratch with love! Please do enter me in your drawing for a copy of “The Perfect Cake!”