Classic Tres Leches Recipe

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RECIPE

Tres Leches Cake


Ready in 7 hours 

Yields: 1 8”, 9” or 9 x 13” cake

Ingredients

Cake:

  • 113 g. (8 TB) softened unsalted butter

  • 200 g. (1 c.) sugar 

  • 1 tsp. Mexican vanilla 

  • 1 tsp. kosher salt

  • 5 large eggs, room temp.

  • 180 g. (1 ¼  c.)  all-purpose flour 

  • 1 tsp. baking powder

Milk Soak:

  • 1 c. (8 oz.) whole milk 

  • ½ can or 7 oz. sweetened condensed milk*

  • ½ can or 6 oz.  evaporated milk*

  • 1 tsp. Mexican vanilla

Chantilly Whipped Cream:

  • 2 c. (16 oz.) heavy whipping cream

  • ½ c. (4 oz.) soft mascarpone cheese*

  • 60 g. (½ c.) powdered sugar

  • 1 tsp. Pure vanilla extract

Garnishes (optional):

  • Fresh Berries and Tropical Fruit

  • Cajeta or Dulce de Leche

  • Sliced Almonds

  • Rainbow Sprinkles

*Mascarpone may be subbed with cream cheese for the Chantilly whipped cream. Be sure the cream cheese is at room temperature.

*For the milk mixture, use the full cans of condensed milk and evaporated milk for a more custardy texture if you plan to serve your cake in the pan. 

Preparation

For the Cake

  1. To a bowl, combine your flour, salt, baking powder and sugar. Add your softened butter, and beat with a hand mixer (or stand mixer with paddle attachment) on low speed until a sandy, crumbly texture forms. 

  2. Add 3 of the eggs to the sandy flour mixture, and beat on medium high for 2 minutes. The batter should become pale and fluffy, like ice cream. 

  3. Give the bowl a scrape, and then add your remaining 2 eggs, along with the Mexican vanilla. Mix on low speed  until just incorporated. 

  4. This cake can be baked in an 8” or 9” round or square cake pan. You can also bake it in a 9 x 13 pan, but keep in mind the cake will be thinner. Line your pan with parchment  if you plan to remove the cake from the pan. If you plan to soak, assemble and serve your cake in the pan you’re baking it in, you do not need to line or spray your pan beforehand.

  5. Bake your cake at 350 F for 30-35 mins. Your cake is finished when you press the center and it springs back. 

  6. Allow your cake to cool completely (preferably in the pan). This cake can be prepared up to 2 days before using. 


For the Milk Mixture

  1. Combine the whole milk, condensed milk and evaporated milk. Whisk together well until combined. 

  2. Set aside or place in the fridge until ready to use. 

Soaking the Cake

  1. You can trim the top of your cake for the best soak, or poke holes with a fork.

  2. Pour your milk mixture over your cake and let it sit in the fridge for at least an hour.

  3. After an hour, the cake will have absorbed all the liquid, and will be ready for frosting. 

For the Chantilly Cream

  1. To a bowl, add the cold heavy cream, mascarpone cheese, powdered sugar and vanilla. 

  2. Whip on high using a handheld mixer or with the whisk attachment of a stand mixer. Your mixture will thicken until a stable and creamy frosting forms. Be sure to not over whip, or the frosting will break, and the texture will not be ideal. 

Assembling the Cake

  1. Frost your cake with the whipped Chantilly cream. The Chantilly cream will be stable enough to pipe if you want to use it for decorating. 

  2. Add your garnishes if using and decorate your cake however you like. 

  3. For best results, allow the cake to sit in the fridge for at least 6 hours or overnight before cutting. Enjoy!

I hope y’all give this Tres Leches a try! Enjoy, and thank you.  -Chanel 

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