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Mexican Tres Leches Cake
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup white sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 inch baking dish.
- In a medium bowl, whisk together 1 cup of flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
- In a large bowl, cream together 1/2 cup of butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually fold in the flour mixture until just incorporated. Pour the batter into the prepared baking dish.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool for 10 minutes.
- In a large bowl, combine the sweetened condensed milk, evaporated milk, and whole milk. Pierce the surface of the cake with a fork several times. Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
- In a chilled bowl, whip 1 1/2 cups of heavy cream with 1/4 cup of powdered sugar until stiff peaks form. Spread over the top of the cake before serving. Enjoy!
Mexican Tres Leches Cake, a beloved dessert, has a rich history rooted in Mexico. This decadent cake is soaked in three types of milk—evaporated, condensed, and whole milk—resulting in a moist and luscious texture. Legend has it that the recipe was popularized by Nestlé in the 1940s as a way to promote the use of condensed milk. Today, this dessert is a staple in Mexican cuisine, with variations found in different regions. Chefs like Pati Jinich and Enrique Olvera have put their own spin on this classic, adding unique flavors and presentations. For the best Tres Leches Cake, head to Mexico City or Oaxaca, where local bakeries craft exceptional versions. The key to a perfect Tres Leches Cake lies in achieving the ideal milk-soaked consistency and a light, airy sponge cake. For a twist, some chefs incorporate flavors like coconut or rum into the milk mixture, elevating the traditional recipe. Whether enjoyed at a bustling Mexican bakery or homemade with a personal touch, Tres Leches Cake continues to captivate dessert enthusiasts worldwide.
50 min
12
320 calories
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