Dessert for Dinner

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TRES LECHES CAKE

 

Although I love making dinner, this is the first time I give permission for dessert for dinner. This cake is so delicious and rich, you would agree on this day skipping dinner and going straight to dessert is understandable. Tres Leches is hands down my favorite cake! I absolutely love the milk sauce that makes the cake so moist and the homemade whipped cream! There is many variations of Tres Leches cake I have tried since moving to New York, but nothing beats the original classic version.
 
This recipe is simple, easy, and delicious!
INGREDIENTS:
For the Cake:
  • 1½ cups (191 grams) cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup (113 grams) unsalted butter, room temperature
  • 1 cup + 2 tablespoons granulated sugar
  • 5 eggs
  • 1½ teaspoons vanilla extract
For the Three-Milk Glaze:
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup (237 ml) half-and-half
For the Whipped Cream:
  • 2 cups (473 ml) heavy cream
  • 1 cup + 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

DIRECTIONS:

  • The Cake: Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan; set aside.
  • In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.
  • Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)
  • Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

  • Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.
  • Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve. Leftover cake should be covered and refrigerated for up to 1 day.

 

Check out these other amazing recipes:

Mocha Icebox Cake

Pumpkin Tiramisu Cake

Chocolate Lasagna

Banana Split Cheesecake

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