G's Tres Leches Cake

G's Tres Leches Cake

14
Garnet B. 4

"A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered."

Ingredients

2 h 5 m servings 385 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  2. Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
  3. Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
  4. Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
  5. Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
  6. Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

Reviews

14

I have heard of tres leche cakes for a long time..but never tried one..till now. I am an instant fan..this cake is the best thing I have put in my mouth in a long time. I am picky when it comes ...

I have had tres leches cake before from a a store and bakery-it was good..but then i came across this cake recipe..omg i am Latina and we love our tres leches cake-made this cake last year for m...

I had never heard of Tres Leches cake and this was my first time making it. I was surprised that no one else noted that the cake would be totally submerged after pouring the three-milk mixture o...

Very good recipe. I made it exactly as written. Next time, I would omit the almond flavoring or reduce it to maybe a quarter teaspoon, it's just not to my taste (to much like Christmas cut out c...

Oh my gosh, was this good. I took this to a Cinco De Mayo party for dessert. Everyone raved about it. It was a little time consuming to make but it was well worth it. I made it exactly as the re...

I served this cake for a Dia de los Muertos fundraiser dinner and it was a big hit. I've made other recipes for Tres Leche cake but I prefer the flavor and texture of this recipe. I didn't chang...

This is a fairly good cake on the day it's made, but my, oh my, oh my - what an outstanding desert the next day! Didn't change a thing. This is a great Tres Leche!

This is one of the best cakes I have ever had! I substituted coconut milk for the evaporated milk, but otherwise made this exactly as written. Excellent summer dessert, and even better the longe...

First time to make this. This was easy to make. I'm not crazy about almond and so I used vanilla instead and it tasted like all the other Tres Leche cakes I've had. Very, very good--sweet, de...