Ingredients for Mexican Tres Leche Cake
- All Purpose Flour
- 2 teaspoons baking powder
- 2 tablespoons powdered sugar
- Unsalted Butter
- 4 large eggs
- 1 cup whole milk
- Sweetened Condensed Milk
- 1 (12 ounce) can evaporated milk
- 1/4 cup dark rum (optional)
- 2 cups heavy cream, cold
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mexican Tres Leche Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mexican Tres Leche Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour and baking powder.
- In a large bowl, cream together the softened butter and granulated 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.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, whisk together the condensed milk, evaporated milk, whole milk, and rum (if using) in a medium bowl until smooth.
- Once the cake is completely cool, carefully poke holes all over the top using a fork or toothpick.
- Slowly pour the milk mixture over the cake, allowing it to soak in completely. You may need to gently tilt the cake to ensure even saturation.
- Cover the cake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture.
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
- Spread the whipped cream evenly over the top and sides of the cake.
- Refrigerate for at least 30 minutes before serving. Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
186g
Fat
98g
Carbs
23g