“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.” - by Garnet B.
Ingredients
Adjust Servings
Original recipe yields 1 9x13-inch cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (20 total)
- Calories
- 385 cal
- 19%
- Fat
- 21.1 g
- 32%
- Carbs
- 42.7 g
- 14%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"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 to cak..." See morees and this one is worth the time and the wait for the 2 days to enjoy it. The only changes I made was to use a 12 oz can of cocont milk instead of the evaporated milk, poured the milk sauce on when warm, and put on the whip cream after it was refrigerated for 2 days. and topped it with toasted coconut. This cake reminded me of a coconut cream pie souffle'"
Cynthia Weems
"My husband and i made this cake (his birthday request) and we like tres leche cakes but this one was the first time we actually made a tres leches cake!! Ok let me say i absolutely LOVED it!!(we added..." See more baked almond shavings on top of the cake and sliced strawberries when we were done it was beautiful :) it was dense moist and perfect in sweetness..i couldn't get enough literally or our family and children we all broke our (biggest loser diet today) was totally worth it! my husband really liked it (he had 4 big pieces) but he wanted the cake to have more liquid-to me it was perfect! i had no idea there was such a thing as perfection in food until today, and yes i waited 24 we couldn't wait any longer and next time i would like to use coconut milk and coconut shavings..so yes i will be making this cake again and again.."
Steffani S.
"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 over it..." See more. This had me worried, so I poured out a considerable amount of liquid out of the pan (1/4 of the total) before icing the cake with whipped cream and refrigerating it. It turned out dense, moist, very sweet, but very nice complexity of vanilla and other flavors. (I also replaced the almond extract with vanilla.) It's worth noting that my eggs never stiffened even after I beat them a long time, and it still turned out alright."
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