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This weekend my friends, Heidi and Zach, threw a little Cinco De Mayo party at their place. To celebrate, I whipped up a tres leches (three milks) cake for dessert! I actually never had tres leches cake until I was introduced to by a fellow Masterchef contestant. I kept her in mind while I made the cake and I think this cake would have made her proud. I put my own twist on the cake by adding coconut milk, making it a quatro leches cake really, but that sounds weird. In addition, I added milk powder to the cake batter to add some more milk-y flavor to the cake. The milk mixture is so good, it took just about all my willpower to not drink it straight from the bowl. There is just a hint of coconut flavor and it’s not overpowering at all. I balanced the flavor out with whipped cream that is only slightly sweet and a dust of Saigon cinnamon. Yum!
I might have had like 3 slices…#sorrynotsorry. It was a hit at the party, and I guarantee it’ll be a hit at your next event!
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Tres Leches Cake
- Total Time: 1 hour
- Yield: one 9x13 cake 1x
Ingredients
Cake
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 5 eggs
- 1 tsp vanilla
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp milk powder
Milk
- 1 (12 oz) can evaporated milk
- 1 cup coconut milk
- 1 cup milk
- 1 (14 oz) can sweetened condensed milk
Whipped Cream topping
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
- ground cinnamon
Instructions
Cake
- Pre-heat oven to 350 F
- Grease and flour a 9×13 pan. Set aside.
- Cream butter and sugar together until it is nice and fluffy.
- Add eggs one by one, mixing in between additions. Add vanilla and mix. Make sure to scrape down the sides of the bowl!
- In a large bowl, sift together flour, baking powder, baking soda, salt and milk powder together.
- Add dry ingredients to wet ingredients in 1/2 cup increments, mixing in between each addition.
- Pour into the 9×13 baking tin and spread evenly. Bake for 30 minutes and cool completely. Use a fork to poke a bunch of holes into the cooled cake. The more holes the better!
Milk
- In a medium bowl, whisk together evaporated milk, coconut milk, milk and condensed milk. Pour this mixture over the cake. Don’t worry, the cake will 100% soak up all this milk-y goodness!
- Refrigerate the cake while you make the whipped cream. (You can also keep the cake in the fridge overnight and top it with whipped cream the next day.)
Whipped Cream
- Pour heavy cream, powdered sugar and vanilla into a mixing bowl. Whip cream until you have stiff peaks. You can spread the whipped cream on top of the cake with a spatula or pipe it on with a piping bag.
- Dust the top with ground cinnamon. Refrigerate cake until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
One Response
I’ve never had any desire to try this cake…til now! It looks amazing!
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