Tres Leches Cake
Deliciously simple, this from-scratch Tres Leches Cake uses whole milk, evaporated milk and sweetened condensed milk to make a moist and tender vanilla cake. Topped with homemade vanilla whipped cream, this cake is a classic. Perfect for potlucks or parties.
Ingredients
- ¾ cup Crystal salted butter, softened
- 3 cups sugar
- 7 eggs
- 2 tablespoons Mexican vanilla (or vanilla extract)
- 2 cups flour
- 1 teaspoon baking powder
- 1 cup Crystal whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1½ cups Crystal heavy whipping cream
- ½ teaspoon cinnamon, for garnish
- Nonstick baking spray
- Strawberries, for garnish
Products used
-
Whole Milk
-
Unsalted Butter
-
Heavy Whipping Cream
Directions
-
Step 1
Heat oven to 350 ºF. Coat a 9x13” baking pan with nonstick baking spray.
-
Step 2
In a stand mixer fitted with the whisk attachment or large bowl with an electric mixer, cream together butter, 2 cups sugar, eggs and 1 tablespoon vanilla. Mix until light and fluffy.
-
Step 3
Add half of flour and baking powder. Mix until incorporated. Add remaining flour, stir just until batter is smooth. Pour into prepared pan.
-
Step 4
Bake for 28-30 minutes, or until center of cake springs back when touched lightly. Remove from oven and pierce cake several times with a straw or fork. Allow to cool. -
Step 5
In a large bowl, whisk together whole milk, evaporated milk and sweetened condensed milk. Drizzle over the cake.
-
Step 6
In a stand mixer fitted with the whisk attachment, beat whipping cream until soft peaks form. Slowly add 1 cup of sugar and 1 tablespoon vanilla, mixing until light and fluffy. Spread over cooled cake. Sprinkle with cinnamon. Refrigerate 2 hours to overnight. When ready to serve, garnish with sliced strawberries.
