Best 4 Cheaters Tres Leches Cake Recipes
**Tres leches cake**, a beloved dessert with a rich and creamy texture, is a delightful combination of three kinds of milk: evaporated milk, condensed milk, and whole milk. This popular cake originated in Mexico and has become a favorite throughout Latin America and beyond. Its name, which means "three milks" in Spanish, aptly describes the key ingredients that give it its distinct flavor and moistness. This article offers a collection of tres leches cake recipes, ranging from classic to modern variations, providing home bakers with a variety of options to satisfy their sweet cravings.
**Cheater's Tres Leches Cake**: A simplified version of the classic tres leches cake, designed for those short on time or lacking certain baking skills. This recipe uses a boxed cake mix as the base, making it a quick and easy option that still delivers the delicious flavors of tres leches.
**Abuelita's Tres Leches Cake**: A traditional tres leches cake recipe passed down from generations, embodying the authentic flavors and textures of this beloved dessert. This recipe emphasizes the use of high-quality ingredients and careful preparation techniques to achieve a moist, flavorful cake that is sure to impress.
**Nutella Tres Leches Cake**: A decadent twist on the classic tres leches cake, featuring a rich chocolatey filling made with Nutella. This recipe combines the classic tres leches cake batter with a homemade Nutella filling, creating a luscious and indulgent dessert that is perfect for chocolate lovers.
**Tres Leches Cupcakes**: A delightful miniature version of the classic tres leches cake, perfect for parties or individual servings. These cupcakes are made using a traditional tres leches cake batter and then soaked in the three-milk mixture, resulting in moist, flavorful cupcakes with a creamy topping.
**Tres Leches Cake with Fresh Berries**: A refreshing variation on the classic tres leches cake, featuring a topping of fresh berries. This recipe incorporates a variety of berries, such as strawberries, blueberries, and raspberries, into the tres leches cake batter, creating a vibrant and flavorful dessert that is perfect for summer gatherings.
TRES LECHES CAKE
Permission to lick the spoon when you're finished-granted! This Tres Leches Cake is absolutely to die for, and we've got the recipe right here.
Categories birthday birthday party Cinco de Mayo baking dessert
Time 1h45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350˚. Spray a 9 x 13 inch pan liberally until coated.
- Combine flour, baking powder, and salt in a large bowl. Separate eggs.
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
- Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture-try to get as much around the edges of the cake as you can.
- Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
- Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
TRES LECHES CAKE
This is a part dry, part moist Mexican cake made with three types of milk. It is a sweet and delicious treat!
Provided by Monica
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
- Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
- In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
- Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
- Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
- Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
- Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.
Nutrition Facts : Calories 642 calories, Carbohydrate 75 g, Cholesterol 240.7 mg, Fat 33 g, Fiber 0.4 g, Protein 14.2 g, SaturatedFat 19.7 g, Sodium 270.5 mg, Sugar 61 g
TRES LECHES CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 6h15m
Yield 10 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Whisk the flour, baking powder and salt in a bowl.
- Combine the granulated sugar and eggs in a large bowl and beat with an electric mixer until light and pale, about 3 minutes. Add the flour mixture and mix until just incorporated. Add the melted butter and mix until just incorporated. Pour the batter into the prepared baking dish and even it out with an offset spatula.
- Bake until puffed, golden and a wooden pick inserted into the center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes.
- For the glaze: Pour the sweetened condensed milk into a large measuring cup and stir in the cinnamon. Then stir in the evaporated milk, half-and-half and vanilla.
- After the cake has cooled for 10 minutes, poke it all over with a wooden skewer and pour the glaze on top. Allow the cake to cool completely, about 1 hour. Cover with plastic wrap and refrigerate at least 4 hours, and preferably overnight.
- For finishing: Beat the heavy cream with the confectioners' sugar and vanilla until it just holds stiff peaks. Spoon the cream over the cake and smooth with an offset spatula. Sprinkle with cinnamon. Keep refrigerated until ready to serve.
TRES LECHE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h
Yield 12 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
- Sift the flour, baking powder and salt into a large bowl.
- Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
- Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
- For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
- For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
- Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!
Tips:
- For a richer flavor, use whole milk and heavy cream instead of evaporated milk and condensed milk.
- If you don't have a mixing bowl, you can use a large pot or even a baking dish.
- Make sure the cake is completely cool before pouring the tres leches mixture over it. Otherwise, the cake will absorb too much liquid and become soggy.
- If you don't have time to make the cake from scratch, you can use a store-bought pound cake or sponge cake.
- To make a gluten-free version of this cake, use gluten-free flour and baking powder.
- This cake can be stored in the refrigerator for up to 3 days.
Conclusion:
This cheater's tres leches cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake and creamy, milky sauce, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cheater's tres leches cake a try. You won't be disappointed!
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