Pastel De Tres Leches Recipe

Name: Pastel De Tres Leches
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 ½ cups all-purpose flour; 2 ½ teaspoons baking powder; Sea Salt; 6 large eggs; 1 ½ cups granulated sugar; 1 cup water; 3 teaspoons vanilla extract; 1 (14-ounce) can sweetened condensed milk; 1 (12-ounce) can evaporated milk; Heavy Cream

Indulge in the heavenly delight of authentic Pastel de Tres Leches, a recipe perfected from Fonda San Miguel in Austin, TX! This moist and creamy three-milk cake is incredibly easy to make at home. Fluffy layers of sponge cake are soaked in a luscious blend of sweetened condensed milk, evaporated milk, and heavy cream, then topped with whipped cream and fresh fruit for an unforgettable taste. Prepare to impress your friends and family with this irresistible dessert masterpiece.

Prep Time 30 mins

Cook Time 60 mins

Calories 770.9 kcal

Protein 32g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pastel De Tres Leches

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
Sea Salt
6 large eggs
1 ½ cups granulated sugar
1 cup water
3 teaspoons vanilla extract
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
Heavy Cream

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How to Make Pastel De Tres Leches

Grease and flour a 9-inch diameter cake pan with 3-inch-high sides.
Preheat oven to 350°F (175°C).
In a medium bowl, sift together 1 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
In a large bowl, beat 6 large eggs and 1 ½ cups granulated sugar with an electric mixer on high speed until pale yellow and thick (about 5 minutes).
Reduce mixer speed to low. Add 1 cup water and 1 teaspoon vanilla extract. Mix until combined.
Gently fold in the dry ingredients (from step 3) using a spatula until just combined. Be careful not to overmix.
Pour batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, whisk together 1 (14-ounce) can sweetened condensed milk, 1 (12-ounce) can evaporated milk, 2 teaspoons vanilla extract, and 1 cup heavy cream in a medium bowl. Set aside.
Once the cake is completely cool, use a serrated knife to carefully trim the top layer of the cake to create an even surface. Discard the trimmings.
Poke holes all over the cake using a toothpick or fork.
Gradually pour the milk mixture over the cake, allowing it to absorb fully. You may need to pour in batches to ensure even soaking.
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Before serving, whip 2 cups heavy cream in a chilled bowl until stiff peaks form.
Spread or pipe the whipped cream on top of the cake.
Garnish with fresh strawberries, peaches, or your favorite sliced fruit.