Tres Leches Cake/ Three-Milk Cake

“I can't exactly say where this cake originated from, but it is popular over South America and the Caribbean. This is the version I know and it is extremely good! Don't be afraid of the outcome of the milk sauce--the cake will be sitting in about 2-3 inches of milk, it's supposed to be a wet cake!”
READY IN:
1hr 30mins
SERVES:
5-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Butter and flour a 9x13-inch (or smaller)deep baking pan, set aside Note: Cake doesn't really work in a standard round pan.
  2. Preheat oven to 350°F (175°C).
  3. Beat together sugar and butter until it is light and fluffy and has a very light yellow color (about 3-4 min).
  4. Add the eggs one at a time mixing well after each egg.
  5. Add vanilla and flour and beat until a smooth batter is obtained. Pour batter into baking pan.
  6. Bake for 35 minutes or until a knife inserted in the center comes out clean.
  7. Let the cake cool down to room temperature.
  8. Mix the 3 milks and pour over cake, refrigerate and bathe the cake in the milk regularly until half of the sauce is absorbed.
  9. Spread the whipped topping over cake, keep refrigerated until ready to serve and refrigerate left overs -- if there's any! =).
  10. Tip: Bake a day in advanced, the cake will taste so much better!

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