The Ultimate Tres Leches Cake Recipe.
Tres leches is an Amazing Latin American dessert that combines three distinct ingredients. First, it’s made with milk and heavy cream, then it has an egg yolk, and finally a sweetener called dulce de leche.
What is Tres Leches
Tres leches is a dessert made from three milks: evaporated milk, heavy cream and whole milk. It’s usually served with toppings like whipped cream or ice cream.
Ingredients
- 3 cups all, purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened (1/2 stick)
- 1 cup sugar
In a large bowl, combine the flour, baking powder and salt. Using an electric mixer or hands, mix together the butter and sugar until light and fluffy. Beat in eggs one at a time until fully incorporated into the dough mixture; do not over mix! Add vanilla extract and blend well before adding milk slowly while mixing constantly with paddle attachment on low speed just until combined but DO NOT OVERMIX! Pour batter evenly into prepared pans (I like to grease my pans with oil first). Bake at 350 degrees F for 25, 30 minutes or until toothpick inserted into center comes out clean when removed from pan side by side with another toothpick that was inserted into middle of each cake should be cleanly removed without any batter on either end of those toothpicks.
Instructions
In the following steps, you’ll be making a cake that’s almost like a sponge cake.
- First, mix the dry ingredients in a bowl.
- Next, add some milk and eggs to make your batter.
- Stir until everything is well combined. Pour this batter into two 9, inch round pans lined with parchment paper or waxed paper (it will spill over if you don’t use something).
- Bake at 350°F for about 15 minutes or until golden brown on top and lightly cracked around edges when gently tapped with fingers, this is called baking soda bread; it releases steam as it bakes so that your bread rises high above its pan (like when we made pizza dough).
- Let cool completely before filling with ice cream or other toppings!
- Next make glaze by combining melted condensed milk and lemon juice in small saucepan over medium heat until boiling point reached; remove from heat immediately after boiling point reached because otherwise very thick clumps might form on top of hot liquid, , this should take about 5 minutes once everything has come together nicely without any lumps showing through, then pour over cooled crusts evenly distributing evenly throughout each one so there weren’t any spots left uncovered due to lack thereof being covered properly during cooking process beforehand, (you’ll know if something isn’t done properly when little cracks appear near edges along edges where food meets pan/baking sheet surface).
- Let set overnight before serving though some people prefer eating theirs warm right away rather than waiting hours later because then there’d be no chance whatsoever for getting sick again!”
Cake
- Mix all ingredients in a bowl.
- Bake at 350 degrees for 20, 25 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely and cut into squares before topping with glaze and sprinkling with cinnamon, if desired.
Glaze
- In a medium bowl, whisk together milk and sugar until well combined.
- Add flour and whisk until smooth.
- Pour over cake in layers alternating with a sponge cake layer (if you’re feeling particularly fancy) or just simply pouring it over like I did below!
Topping
You can use a variety of toppings to dress up your cake. Some are optional, like sprinkles and chocolate chips, but others are completely necessary, like whipped cream or fruit puree. Topping is used to cover the cake, add flavor and texture (such as crushed Oreos), add moisture (such as whipped cream), or just plain old make it look pretty! If you want to make your Tres Leches cake look more attractive by covering it with some type of frosting (like whipped cream), then go ahead and do so!
This is a rich dessert.
Tres Leches is a rich and creamy dessert that can be enjoyed any time of year, but it’s especially great for special occasions like birthdays or anniversaries. If you want to make this dessert for a large group of people, try serving it in individual serving dishes so everyone gets their own portion and they don’t have to fight over the last piece!
If you’re making this recipe for one person who loves sweets as much as I do (and if they have room in their belly), then by all means use every scrap of cake, but don’t skimp on the cream: it’s important here! If you have any questions about this recipe, please leave a comment below. I’d love to hear from you!