Tres Leches Cake

Tres Leches Cake is a moist, spongy delight soaked in three kinds of milk, creating a rich and creamy texture that's simply irresistible. Top it with whipped cream for a heavenly finish.

Course Dessert

Cuisine Mexican

Keyword cake, creamy, dessert, sweet, tres leches

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 400kcal

Author Liza A

Ingredients

Cake

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter left at room temperature for an hour and cubed
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract

Filling

1 cup whole milk
1 300ml can sweetened condensed milk
1 370ml evaporated milk

Topping

1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Grease and flour one 9X13 inch baking pan.
Sift flour and baking powder together. Set aside.
Using a hand mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time, then beat in ½ teaspoon vanilla.
On low speed, add the flour mixture into the butter mixture 1/4 cup at a time, beat until combined. Pour batter evenly on prepared pan.
Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let the cake cool completely. Pierce cake several times with a fork.
Combine the whole milk, condensed milk and evaporated milk together. Pour over the top of the cooled cake.
Beat whipping cream with 1 cup sugar and 1 teaspoon vanilla until peaks form. Spread over the top of cake. Cover and refrigerate for at least an hour.
Top with toasted coconut flakes. To make toasted coconut flakes, spread sweetened shredded or flaked coconut on a baking sheet and bake, stirring frequently until golden (about 5-7 minutes at 350 °F)
Serve and enjoy!

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