Tres Leches Cake

Cooking time

30 min

Difficulty

Easy

Ingredients

11

Johanna Reder

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About recipe

Summer Classics /Hand Mixers/Stand Mixers /Desserts

Nutrition per serving

760

Cal

12 g

Protein

37 g

Fat

97 g

Carb

Ingredients

Servings

1

1/2 cup

butter, softened

2/3 cup

sugar

1 tablespoon

vanilla extract

5

large eggs

1 1/2 cups

all-purpose flour

1 teaspoon

baking powder

1 teaspoon

salt

2 1/2 cups

heavy cream, divided

1 can (14 ounces)

sweetened condensed milk

1 can (12 ounces)

evaporated milk

1/4 cup

confectioners' sugar

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Step 1
of 4
  1. Heat oven to 325°F. Spray a 13x9-inch glass baking dish with nonstick cooking spray. Set aside.
  2. In a medium bowl, stir together flour, baking powder and salt. Set aside.

Utensils

Ingredients

1 teaspoon
salt
1 1/2 cup
all-purpose flour
1 teaspoon
baking powder
Step 2
of 4
  1. In a large bowl, add butter, sugar and vanilla extract. Beat on MEDIUM speed until they are combined. Add eggs, one at a time, and beat until well blended.
  2. Add flour mixture. Beat until just combined. Spread in prepared dish.
  3. Bake 20 to 25 minutes or until a toothpick inserted in center of cake comes out clean. Place on wire rack to cool.

Utensils

Ingredients

1 1/2
cups all-purpose flour
1 tablespoon
vanilla extract
1/4 cup
confectioners' sugar
1/2 cup
butter, softened
remaining 2 cups
heavy cream
5
large eggs
Step 3
of 4
  1. In a medium bowl, stir together 1/2 cup heavy cream, sweetened condensed milk and evaporated milk. 
  2. Using a wooden skewer, poke holes all over the cake. Pour milk mixture over cake and let stand 1 hour.

Utensils

Ingredients

1 can (14 ounces)
sweetened condensed milk
1/2 cups
heavy cream, divided
1 can (12 ounces)
evaporated milk
Step 4
of 4
  1. In a small bowl, beat remaining 2 cups heavy cream and confectioners' sugar until soft peaks form.
  2. Spread whipped cream mixture evenly over cake. Refrigerate until ready to serve. 

Utensils

Ingredients

2 cups
heavy cream
1/4 cup
confectioners' sugar

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