Ingredients for Tres Leches Cake Alton Brown
- Unsalted Butter
- 1 ¾ cups cake flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (12 ounce) can evaporated milk
- Sweetened Condensed Milk
- Half And Half
- Heavy Whipping Cream
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How to Make Tres Leches Cake Alton Brown
- Preheat oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- Avoid using a very shallow pan; a deeper pan is better for even baking.
- In a medium bowl, whisk together 1 ¾ cups cake flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with a mixer until light and fluffy.
- Gradually add 1 cup granulated sugar, creaming until well combined.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is lightly golden brown.
- Remove from oven and let cool completely in the pan.
- Once cooled, prick the cake all over with a fork or wooden skewers to allow for better milk absorption.
- In a separate bowl, whisk together 1 (12 ounce) can evaporated milk, 1 (14 ounce) can sweetened condensed milk, and 1 cup heavy cream.
- Pour the milk mixture evenly over the cooled cake.
- Cover and refrigerate overnight (at least 8 hours) to allow the cake to soak completely.
- Before serving, whip 2 cups heavy cream, 1 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Spread the whipped cream topping over the soaked cake.
- Refrigerate for at least 30 minutes before serving to allow the topping to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
206g
Fat
96g
Carbs
22g
