The Best Tres Leches Cake Recipes

TRES LECHES CAKE

Steps:

• Preheat oven to 350 F
• Beat the eggs in a stand mixer at medium speed, slowly adding the sugar. Continue beating for about 10-15 minutes. When you are ready for the next step, this mixture will have a creamy texture, almost like whipped cream.
• Remove the bowl from the stand mixer, and slowly fold in the first part of the sifted flour and slow mix by hand with a whisk until the flour is incorporated. Repeat with the remaining two parts of the flour.
• Add the vanilla and oil and stir slowly with a spatula until completely incorporated.
• Add the batter to your cake pan of choice. This amount will fit into two 8 inch circle pans, or one 9 x 13.
• Bake for 35 minutes, or until a toothpick comes out clean.
• Remove from oven and let cool until completely cooled.
• Poke small holes along the surface of the sponge cake.
• Combine the sweetened condensed milk, the evaporated milk, and the whole milk and mix well.
• Pour the above mixture over the sponge cake, covering the entire cake.
• Leave cake in the refrigerator for at least 3 hours, and then decorate with homemade whipped cream, strawberries, or other fruit of your choosing.

TRES LECHES (MILK CAKE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

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.

TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
• Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
• Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
• Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake.
• Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
• In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

TRES LECHES CAKE

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.

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.

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!

TRES LECHES CAKE RECIPE

Steps:

• Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.
• In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
• Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
• Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute)
• Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
• Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
• In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
• Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.

TRES LECHES CAKE

Steps:

• For the cake: Preheat oven to 350 degrees. Butter a 13 by 9-inch or 12 by 8-inch baking dish, set aside.
• Sift cake flour into a medium mixing bowl. Add in baking powder and salt and whisk 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until very pale and fluffy.
• Mix in eggs one at a time, blending until well combined after each addition. Mix in vanilla.
• Add in flour in 3 additions mixing just until combined after each addition. Remove mixing bowl from stand mixer and scape down sides and bottom of bowl and fold until evenly incorporated.
• Pour batter into prepared baking dish and spread into an even layer (it will seem like a thin layer).
• Bake in preheated oven until toothpick inserted into center comes out clean, about 24 - 28 minutes.
• Remove from oven and let cool on a wire rack, about 45 minutes. Once cool pierce cake many times all over with a long-pronged fork.
• For the milk mixture: In a large mixing bowl whisk together milk, 1/2 cup heavy cream, the sweetened condensed milk and the evaporated milk until blended.
• Pour evenly over cake then cover and chill at least 6 hours*** or up to 3 days.
• For the topping: In a large mixing bowl using an electric hand mixer (or using the stand mixer fitted with whisk attachment) whip heavy cream until soft peaks form.
• Add in sugar and vanilla and whip until stiff peaks form. Spread over chilled cake.
• Cut cake into slices and serve cold garnished with strawberries or dust with cinnamon if desired. Store cake in refrigerator.

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!