Classic Tres Leches Cake
This cake is soaked in a blend of evaporated milk, sweetened condensed milk, and heavy cream, which gives each bite a luscious creaminess. Topped with fluffy whipped cream and fresh fruit, it’s both beautiful and satisfying. Your guests will rave about this sweet treat!
Equipment
- Oven
- 9x13 inch baking dish
- Mixing bowls (at least 2)
- Electric mixer (handheld or stand mixer) or a whisk
- Measuring Cups
- Measuring Spoons
- Whisk (for the milk mixture)
- Toothpick (to check for doneness)
- Spatula or knife (to spread whipped cream)
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 1 cup whipped cream for topping
- Fresh strawberries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a bowl, mix flour and baking powder. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gradually add the flour mixture. Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
- Once the cake is done, let it cool completely. In a separate bowl, whisk together evaporated milk, condensed milk, and heavy cream.
- Poke holes all over the top of the cooled cake and slowly pour the milk mixture over it, allowing it to soak in.
- Refrigerate for at least 4 hours or overnight. Before serving, top with whipped cream and garnish with fresh strawberries.