I would like to hereby suggest that tres leches cake be, forever more, a year round staple. It has lots of protein (or so I’m told), and can pretty much cure any seasonal ailment.
For instance, suffering from the winter blues? A slice of tres leches cake will surely help.
Embracing the bounty of vegetables form the first spring harvest? Balance out your diet with tres leches cake! (I refer to this as ‘moderation.’)
Melting away in the heat of summer? I’ve tested this theory plenty and can attest that tres leches cake will for sure cool you down.
Want to snack on a dessert while driving around to look at the fall foliage? This may not be your best option, but the second you get home run quickly to your fridge and cut up a slice because you need this in your life every single day.
Actually, no cutting necessary. Grab a couple spoons (and a couple friends!) and eat straight outta the pan while leaning over the kitchen counter. Trust me: been there, done that, lived my best life.
The recipe for this stellar tres leches cake comes from Michelle at Brown Eyed Baker. And while this tres leches is frequently topped with cherries or strawberries, I couldn’t resist the urge to add a generous amount of shaved chocolate. The verdict? Great life choice. Already dreaming of making this again!
Tres Leches Cake
- 9" x 13" baking pan
For the cake
- 1 ½ cups cake flour
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar + 2 Tbsp
- 5 large eggs room temperature
- 1 ½ tsp pure vanilla extract
For the tres leches
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1 cup half-and-half
For the whipped cream
- 2 cups heavy cream
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- ½ cup chocolate shaved, for serving
To make the cake
- Preheat the oven to 350 F. Coat a 9×13 baking dish with nonstick baking spray, then set aside.
- Add cake flour, baking powder, and salt in a large mixing bowl, then whisk to combine.
- Place butter and sugar in the bowl of a stand mixer fitted with paddle attachment. Beat until light and fluffy, about 2-3 minutes. Add eggs 1 at a time, scraping down sides as necessary, then pour in extract.
- Add the flour mixture in 3 batches, mixing until just combined. Pour batter into prepared baking dish, then bake for 20-25 minutes, or until a cake tester inserted into the cake comes out clean. Cool cake in dish for 30 minutes.
- Using a skewer or a fork, poke holes all over the top of the cake. Let cake cool completely before adding milk mixture.
Combine the 3 milks
- In a large bowl, combine evaporated milk, sweetened condensed milk, and heavy cream. Whisk until smooth, then pour over cooled cake. Refrigerate for at least 4 hours, or overnight.
Make the whipped cream
- Place heavy cream in the bowl of a stand mixer fitted with whisk attachment. Whisk at high speed until soft peaks form. Add sugar and extract, then continue whisking until stiff peaks form. Spread cream in a thick layer over cake. Top with lots of shaved chocolate. Serve chilled.