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G's Tres Leches Cake

G's Tres Leches Cake

  • Prep

    30 m
  • Cook

    35 m
  • Ready In

    2 h 5 m
Garnet B.

Garnet B.

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

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  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Lillydee
26

Lillydee

5/13/2012

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 cakes 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
7

Cynthia Weems

6/18/2013

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 my husbands birthday he loved it..i have to practically fight for a piece and it's a good size cake! lol all of our family members raved about this cake! my husband come from a family of 11 siblings including him so if you like rich thick cake that has a perfect amount of just enough sweet,richness that melts in your mouth and dances i would make this cake it's more then worth it..it's on the top of the best cakes i have ever had! did i sell ya? dare ya to live a little! I will be making this cake for my uncle this forth of july-his is the 3rd but i know he will love it! can't wait

Steffani S.
4

Steffani S.

5/15/2013

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. 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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