Ingredients for Anna's Tres Leches Cake
- 1 (18.25 ounce) package Yellow Cake Mix
- 1 (3.4 ounce) package Vanilla Instant Pudding Mix
- 1 cup Whole Milk
- 1/2 cup Canola Oil
- 4 large Eggs
- 1 (12 ounce) can Evaporated Milk
- 1 (14 ounce) can Sweetened Condensed Milk
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 teaspoon Rum (optional)
- 1 (12 ounce) container Non Dairy Whipped Topping, thawed
- Fresh fruit, for garnish (optional)
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How to Make Anna's Tres Leches Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the tres leches syrup: In a large bowl, whisk together the evaporated milk, condensed milk, heavy cream, and vanilla extract.
- Once the cake is baked, let it cool in the pan for 10 minutes.
- Poke holes all over the warm cake using a fork or toothpick.
- Slowly pour the tres leches syrup evenly over the warm cake, allowing it to soak in completely. This may take 30-60 minutes. You may need to tilt the pan to ensure even distribution of the syrup.
- Once the syrup is absorbed, cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, you can garnish with whipped cream and fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
120g
Fat
35g
Carbs
14g
