Best 3 Best Tres Leches Cake Recipes

BEST TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix together flour, baking powder, and salt in a bowl. Stir together 1/2 cup milk with 1 teaspoon vanilla in a glass measuring cup.
• Beat egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, add 1 cup sugar, 1 tablespoon at a time, and beat until whites are very stiff but still glossy, about 8 minutes. With mixer on low, add yolks, 1 egg at a time, beating until combined. Add flour mixture, 2 tablespoons at a time, alternating with milk mixture just until batter is smooth (be careful not to beat so much it deflates).
• Pour batter into prepared pan and bake in middle of oven until a toothpick inserted into center comes out clean, 27 to 30 minutes.
• Cool cake 30 minutes in pan on a rack (it will shrink), then invert onto rack to cool completely. When cooled, return cake to baking pan. Poke holes all over cake with fork.
• Stir together condensed milk, evaporated milk, and remaining 1/2 cup whole milk, and pour over cake. When cake absorbs milk mixture, 5 to 10 minutes, cover pan with plastic wrap and chill at least 2 hours or up to 8 hours.
• Whip heavy cream with remaining 1/4 cup sugar and remaining teaspoon vanilla with electric mixer on medium speed until stiff, then spread evenly over cake. Serve as is or top with fresh fruit.

THE BEST TRES LECHES CAKE

Steps:

• Mix together the cake mix, eggs, and water in a large bowl.
• Pour into a greased Large baking pan, and bake at 350 degrees for 25-35 minute or until toothpick comes out clean.
• Meanwhile, in a large sauce pan heat up the three milks, and whisk until well combined.
• Take the cake out of the oven, and let it cool for 15-20 minute Once cool you can take either a tooth pick, or a fork and poke many holes into the cake.
• Slowly pour milk mixture over the cake, so it seeps in through the holes. Let it sit until all milk is absorbed, and thenplace in the refrigerator until cold.(at least 1-2 hours or overnight).
• Top with whipped topping, and enjoy!

EMRIL'S TRES LECHES CAKE- THE BEST!!!

Steps:

• Position rack in bottom 1/3 of oven and preheat the oven to 350 degrees F.
• Lightly grease a 13 by 9-inch baking pan with the shortening. Add 1 tablespoon of the flour to the greased pan and shake it around to coat the entire pan with the flour. Shake out excess flour. Set aside.
• In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed until soft peaks form. Reduce the speed to low and gradually add the sugar with the mixer running, beating until stiff peaks form.
• Add the egg yolks, 1 at a time, beating well after each egg is added.
• In a small mixing bowl, sift together the 2 cups flour and baking powder.
• Add the flour mixture to the batter in stages, alternating with the whole milk, beginning and ending with the flour. (Do this quickly so that the batter does not lose its volume.)
• Add 1 teaspoon of the vanilla extract.
• Pour the batter into the prepared pan and place in the oven. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Remove the cake from the oven and place on a wire rack to cool for 10 minutes.
• In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Cover and blend on high for 45 seconds.
• Remove 1 1/2 cups of the milk mixture, cover, and refrigerate until ready to serve the cake.
• Pour 1/2 of the remaining milk mixture over the warm cake.
• When the cake has soaked up most of the liquid, pour the remaining half of the milk mixture over the cake, and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
• When ready to serve, beat the remaining cup of heavy cream in the electric mixer until soft peaks form. Add the confectioners' sugar and remaining 1/4 teaspoon of vanilla, and beat until stiff peaks form. Spread the whipped cream over the chilled cake.
• Serve the cake with the reserved chilled milk sauce.