Tres Leche Cake




Vegetable Oil

6-3/4 Ounces Cake Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

4 Ounces Unsalted Butter, Room Temperature

8 Ounces Sugar

5 Whole Eggs

1-1/2 Teaspoons Vanilla Extract



1 (12-Ounce) Can Evaporated Milk

1 (14-Ounce) Can Sweetened Condensed Milk

1 Cup Half-And-Half



2 Cups Heavy Cream

8 Ounces Sugar

1 Teaspoon Vanilla Extract


 Preheat the oven to 350 degrees F. Lightly oil and flour a 13x9-inch cake pan

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar. 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 evenly. Bake on the middle rack of the oven for 20 to 25 minutes or until a tester comes out clean.

Remove the cake pan 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.

While cake is cooling prepare the glaze; whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a small bowl until combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping: Place the heavy cream, sugar and vanilla into a large bowl. Beat with an electric mixer on low until stiff peaks are formed. Change to medium speed and beat until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.



12 servings


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