Best 2 Cuatro Leches Cake Recipes

**Cuatro Leches Cake: A Taste of Latin American Decadence**

Indulge in the heavenly Cuatro Leches Cake, a symphony of moist sponge cake soaked in a luscious combination of four kinds of milk: evaporated milk, condensed milk, whole milk, and heavy cream. This classic Latin American dessert is a labor of love, a multi-layered masterpiece that delights the senses with its rich, milky flavor and velvety texture. Prepare to embark on a culinary journey as we explore two tantalizing recipes for this exquisite cake: the traditional version and a delightful gluten-free adaptation. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you in creating a stunning Cuatro Leches Cake that will leave your taste buds wanting more.

Let's cook with our recipes!

CUATRO LECHES CAKE

Cuatro Leches Cake image

Martha takes tres leches cake to the next level by adding yet another milk. The vanilla-flecked batter is enriched with milk powder, whole milk, condensed milk, and evaporated milk. Finish with whipped cream and your favorite fruit.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 15

Ingredients

Unsalted butter, room temperature
1 1/4 cups cake flour (not self-rising)
1/4 cup nonfat milk powder
1 cup sugar
1/2 teaspoon kosher salt
1 1/2 cups whole milk
1/3 cup safflower oil
5 large egg yolks plus 6 large egg whites
1 vanilla bean, split and seeds scraped
1/4 teaspoon cream of tartar
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
2 cups cold heavy cream
1/4 cup sugar
Fresh peaches, berries, or citrus (optional)

Steps:

Cake:Preheat oven to 325 degrees. Lightly butter a 13-by-9-inch baking dish. In a medium bowl, whisk together flour, milk powder, 1/2 cup sugar, baking powder, and salt. In a separate bowl, whisk together 1/2 cup whole milk, oil, egg yolks, and vanilla seeds. Whisk egg-yolk mixture into flour mixture.
In the bowl of a mixer fitted with the whisk attachment, beat egg whites on high speed until frothy. Add cream of tartar and beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form, about 5 minutes. Using a rubber spatula, fold one-third of egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture. Transfer to prepared dish. Bake until top springs back when lightly touched, about 40 minutes.
In a medium bowl, whisk together condensed milk, evaporated milk, and remaining 1 cup whole milk. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top. Let cool to room temperature, about 1 hour.
Topping:Whisk cream and sugar to medium peaks. Spread whipped cream over cake and serve with fruit, if desired.

TRES LECHES HAZELNUT CAKE (CUATRO LECHES )

Tres Leches Hazelnut Cake (Cuatro Leches ) image

Tes Leches translates to 3 milks which make this so very moist! I add hazelnut creamer to the 3 milks so I thought I should name it Cuatro Leches. You will not be disappointed. This looks hard but is a very easy cake and well worth it.

Provided by Rita1652

Categories Dessert

Time 1h20m

Yield 12-14 serving(s)

Number Of Ingredients 13

Ingredients

2 (12 ounce) cans evaporated milk
2 (14 ounce) cans sweetened condensed milk
1 1/2 cups hazelnut-flavored liquid coffee creamer, i used international delites
1 cup whipping cream or 1 cup heavy cream
1 tablespoon hazelnut-flavored liqueur or 1 teaspoon almond extract
1 (18 ounce) box vanilla cake mix
3/4 cup softened unsalted butter
7 eggs
1/2 cup water
3 cups sliced strawberries
1 cup whipping cream, well chilled
3/4 cup powdered sugar
1 teaspoon almond extract

Steps:

Preheat oven to 350°F Grease and flour a 10 inch spring for pan, set aside.
Tres Leches sauce --.
In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
Cake --.
Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
Take note of picture batter will be thick. Spread batter in prepared pan.
Bake for 50 minutes.
Shut oven off and open door to cool cake 30 minutes.
Remove side of pan place on a wire rack remove to cool completely.
Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
Cut cake in half with a serrated knife to make 2 layers.
Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
Refrigerate cake and remaining sauce over night.
One hour before serving pour 1-1/2 cups more sauce then return to chill.
Topping --.
Whip cream sugar and extract till stiff peaks form.
Assembly --.
Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
Remove wrap and spread whipped cream.
Serve with the chilled reserved cream.

Tips:

Use room temperature ingredients: This will help the cake batter to mix more evenly and smoothly.
Do not overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a water bath: This will help to keep the cake moist and prevent it from drying out.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
Use a toothpick to check if the cake is done: Insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If it comes out with batter or crumbs attached, the cake needs to bake longer.

Conclusion:

Cuatro leches cake is a delicious and moist cake that is perfect for any occasion. It is made with four types of milk, which gives it a unique flavor and texture. The cake is easy to make and can be decorated with a variety of toppings, such as whipped cream, fruit, or chocolate.