Tres Leches Cake

Tres Leches Cake

from Ellen's kitchen especially for Erie & Martin, with thanks to Cook's Country

  • Milk Mixture:
    • 1 14 oz can sweetened condensed milk  

    • 1 12 oz can evaporated milk
    • 1 cup heavy cream
    • 1 tsp vanilla extract
    • optional: seeds from 1 vanilla bean
  • Cake:
    • 2 cups all purpose flour
    • 2 tsp baking powder
    • 1 tsp salt
    • 1/2 tsp ground cinnamon
    • 8 tbs unsalted butter
    • 1 cup whole milk
    • 4 large eggs, room temperature
    • 2 cups sugar
    • 2 tsp vanilla extract
  • Frosting:
    • 1 cup heavy cream
    • 3 tbs light corn syrup
    • 1 tsp vanilla extract

  • For 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 3-5 minutes, until slightly darkened and thickened, 9-15 minutes.  Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla.  Set aside and let cool to room temperature.
  • For Cake:
    • Adjust oven rack to middle position and heat to 325.  Grease and flour 13-9" baking pan.  Whisk flour, baking powder, salt, and cinnamon in bowl.  Heat butter and milk in small saucepan over low heat until butter melted; set aside off heat.
    • With stand mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated.  Increase spead to medium-high and beat until egg mixture is very thick and glossy, 5-7 minutes.  Reduce speed to low and slowly mix in melted butter mixture and vanilla.  Add flour mixture in three additions, scraping bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds.  Using rubber spatula, scrape batter into prepared pan and bake for 30-35 minutes, until toothpick inserted in center comes out clean.  Transfer cake pan to rack and let cool 10 minutes.
  • Using skewer or fork:
    • 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 3 hours or up to 24 hours.  
  • Frosting:  
    • Remove cake from refrigerator 30 minutes before serving.  With electric mixer on medium, beat heavy cream, corn syrup, and vanilla into soft peaks, 1-2 minutes.  Frost cake.  Serve.



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