Best 6 Tres Leche Cake Recipes

TRES LECHE CAKE

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!

TRES LECHES CAKE WITH DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
• Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
• Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
• Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
• Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

TRES LECHE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
• Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
• Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
• Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
• Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
• Topping:
• Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;

MEXICAN TRES LECHE CAKE

Steps:

• Sift together the flour and baking powder.
• In another bowl, cream 1 cup of sugar and the butter until well blended.
• Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
• Gently fold in the flour mixture, gently mixing until the batter is smooth.
• Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
• Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
• Pour mixture over the cake.
• Cover with plastic wrap and refrigerate for 3 hours.
• Whisk the heavy cream until it begins to thicken.
• Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
• Spread this cream over the top and sides of the cake.
• Cut into squares.

BLUEBERRY TRES LECHE CAKE RECIPE - (4.5/5)

Steps:

• Mix cake according to package, then add in blueberries. Pour into a 9×13 baking pan. Remove from oven and allow to come to room temperature. Then place in the fridge for a minimum of 5 hours and up to two days. Poke cake with fork to create little holes for the liquid to drain into. In a bowl add half and half, evaporated milk, and sweetened condensed milk. Whisk till combined. Then slowly pour the liquid over the entire cake. Spread whipped cream on top of cake and then decorate with berries. Enjoy!

TRES LECHES CAKE W/DULCE DE LECHE

Steps:

• 1. Preheat the oven to 325 degrees. Prepare a 9-inch baking pan with butter.
• 2. In a medium bowl, whisk the flour with the baking powder.
• 3. In a large bowl, using a mixer, beat the egg whites at medium-high speed until stiff peaks form.
• 4. In another large bowl, beat the egg yolks with the sugar at medium speed until pale and thick, about 3 minutes.
• 5. Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth.
• 6. Scrape the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden in color, do a toothpick test, and if it comes out clean, it is done.
• 7. Remove from the oven to a wire rack and let the cake cool for 15 minutes, then invert it onto a wire rack to cool completely.
• 8. In a 9 x 13 inch baking dish, whisk the condensed milk with the evaporated milk, heavy cream and rum.
• 9. Cut the cake into 3-inch squares and add them to the baking dish, turning gently over once maybe twice. Tilt the dish and spoon the liquid over the squares until well-soaked, about 5 minutes.
• 10. Pour off all but a thin layer of the liquid.
• 11. Cover and refrigerate the cakes overnight.
• 12. Carefully transfer the squares to serving plates and drizzle it with dulce de leche and serve.