Description
The tres leches cake is a well known Mexican dessert, perfect for a Cinco De Mayo celebration.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1 cup whole milk
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- Cake: - In a medium bowl, whisk together the flour, baking powder, and salt. - In a large mixing bowl, cream together the butter and sugar until light and fluffy. - Beat in the eggs, one at a time, then stir in the vanilla extract. - Gradually add the flour mixture, mixing just until incorporated. - Pour the batter into the prepared pan and spread it out evenly. - Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. - Allow the cake to cool in the pan for about 10 minutes.
- Tres Leches Glaze: - In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined. - Using a fork or toothpick, poke holes all over the surface of the warm cake. - Slowly pour the milk mixture over the cake, allowing it to soak in. Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Whipped Topping: - In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. - Gently fold in the ground cinnamon. - Spread the whipped topping evenly over the chilled cake.
- Serve: - Cut the Tres Leches Cake into squares and serve chilled. - Optionally, garnish with fresh berries for a burst of flavor.
