Tres Leches Cake

Tres Leche Cake...sponge cake soaked with a mixture of “three milks"

The cake hidden under that fabulous whipped cream frosting is a basic sponge cake. But this is not just any sponge cake, no folks, what happens after this cake comes out of the oven is what sets this cake apart from all the rest. Holes are poked all over the cake and a mixture of “three milks” (heavy cream, evaporated milk, and sweetened condensed milk) is slowly drizzled over the cake. The mixture slowly seeps deep down into the holes creating the most amazing cake drenched in creamy flavor. Top it with freshly whipped cream and you have yourself a cake that will leave you thinking of ways to hide it from your family. It’s alright, I won’t let anyone in on our little secret. ;)

Tres Leche Cake...sponge cake soaked with a mixture of “three milks"

What you don’t see in the picture above is the pool of deliciousness hidden under the slice of cake. All of that creamy goodness soaking through the cake leaves a nice little surprise just for you.

Tres Leche Cake...sponge cake soaked with a mixture of “three milks"

The sponge cake just soaks up that three milks mixture like a sponge. The cake is moist, but never soggy, and as the hours pass, the better it gets. Here’s the printable recipe….just print it off and stash it away for when the craving strikes. Because trust me on this one, once you make this cake and taste all of its deliciousness, you’ll be wondering where this recipe has been all your life!

Tres Leches Cake

Simple sponge cake soaked in a mixture of “three milks" (heavy cream, evaporated milk, and sweetened condensed milk).

Yield: Serves 12

Ingredients:

For the Milk Mixture:
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 cup heavy cream
1 teaspoon vanilla extract

For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter
1 cup whole milk
4 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract

For the Frosting:
1 cup heavy cream
3 tablespoons corn syrup
1 teaspoon vanilla extract

Directions:

1. For the milk mixture: Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, about 9 to 15 minutes. Remove bowl from microwave and slowly whisk in evaporated milk, cream, and vanilla. Set aside and let cool to room temperature.

2. For the cake: Heat oven to 325 degrees. Grease bottom and sides of a 13 by 9-inch baking pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In small saucepan over low heat, heat butter and milk until butter is melted; remove from heat and set aside.

3. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs on medium speed for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using a rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.

4. Using a skewer, poke holes at 1/2-inch intervals in top of cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate uncovered for at least 3 hours or up to 24 hours.

5. For the frosting: Remove cake from refrigerator 30 minutes before serving. In the bowl of a stand mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cake and slice into 3-inch squares. (The assembled cake can be refrigerated for up to 3 days.)

Tres Leche Cake...sponge cake soaked with a mixture of “three milks"

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