Ingredients for Tres Leches Cake Three Milk Cake
- All Purpose Flour
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 4 large eggs
- Whipped Topping
- Whole Milk
- Sweetened Condensed Milk
- 1 (12 ounce) can evaporated milk
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How to Make Tres Leches Cake Three Milk Cake
- Preheat your 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 the 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 three-milk mixture: In a large bowl, whisk together the evaporated milk, condensed milk, and heavy cream. Add the vanilla extract and rum (optional).
- Once the cake is baked, let it cool in the pan for 10 minutes before poking holes all over the top using a fork or skewer.
- Slowly pour the three-milk mixture evenly over the warm cake, allowing it to soak completely. The cake will absorb a significant amount of liquid – this is expected!
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to become perfectly moist.
- Before serving, top with whipped cream and fresh berries (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
378g
Fat
212g
Carbs
45g
