Tres Leches Cake
PDF
- Yield
- 12 servings
- Prep
- 0:30:00
- Cook Time
- 0:26:00
- Cuisine
- Mexican
- Filed Under
- Desserts
- Preheat oven to 350 °F and grease a 9×13-inch baking pan with cooking spray.
- Whisk flour, baking powder, and salt in a large bowl.
| 1⁄2 cup |
All-Purpose Flour |
| 1⁄2 tsp |
Baking Powder |
| 1⁄2 tsp |
Kosher Salt |
- In a separate bowl, beat egg yolks and sugar until stiff ribbons form. Beat in vanilla.
| 5 each |
Eggs |
| 1 cup |
Granulated Sugar |
| 1 tsp |
Vanilla Extract |
- In another bowl, beat egg whites until soft peaks form. Gradually add sugar and continue beating until stiff peaks form.
- Combine yolk mixture with dry ingredients. Add milk and melted butter, and beat until combined.
| 1⁄2 cup |
Milk |
| 1⁄2 cup |
Unsalted Butter |
- Gently fold in egg whites.
- Pour batter into pan. Bake for 26 minutes or until a toothpick comes out clean. Let cool.
- Whisk sweetened condensed milk, evaporated milk, milk, and vanilla in a medium bowl.
| 14 oz |
Sweetened Condensed Milk |
| 12 oz |
Evaporated Milk |
| 1⁄2 cup |
Milk |
| 1 tsp |
Vanilla Extract |
- Poke holes all over the cake with a fork. Pour milk mixture evenly over the cake. Refrigerate until absorbed, at least 1 hour, but preferably overnight.
- Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries.
| 2 cup |
Heavy Cream |
| 1⁄2 cup |
Granulated Sugar |
| 1⁄4 cup |
Cinnamon Sugar |