Saturday, April 17, 2010

Tres Leches Cake

This tres leches cake may not look like anything exciting but it really is. I've wanted to make a tres leches cake for years. But I must admit I was always scared of the cake being mushy because you pour a mixture of condensed milk, evaporated milk and heavy cream over it. And when I say you pour it over the cake I mean you completely drench it. I was happy to find out the cake was actually really nice and moist, and NOT mushy - I'm thinking this works out well because the cake is kind of like angel food cake. Combined with the whipped cream on top, it was perfect. This is a really simple but unforgettable cake! Ree suggests topping the cake with maraschino cherries which I looooooove but I know not everyone feels the same so I left them off.

If this sounds good, you might also like:
Maple-Walnut Cake
Lemon Lust Cake
Strawberry Cream Cake
Creamy Coconut Cake

Tres Leches Cake
Adapted from The Pioneer Woman

1 cup All-purpose Flour
1 1/2 teaspoon Baking Powder
1/4 teaspoons Salt
5 whole Eggs, separated into yolks and whites
1 cup Sugar, Divided
1 teaspoon Vanilla
1/3 cups Milk
1 can Evaporated Milk
1 can Sweetened, Condensed Milk
1/4 cups Heavy Cream

1 pint Heavy Cream, For Whipping
3 Tablespoons Sugar

Preheat oven to 350F. Butter a 9 x 13 inch pan.

In a large bowl, whisk together the flour, baking powder, and salt.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes.

In an electric mixer with the whisk attachment, whisk together the heavy cream and sugar until peaks form. Spread over the cake.


Snooky doodle said...

I tried making a tres leche cake however I wasn t impressed. however mine wasn t that light. I d like to try this recipe now ;) looks really good.

Joanne said...

I have been dying to make a tres leche cake! They are definitely something to be excited about. And if I were going to trust anyone with a recipe, it would be you and Ree. beautiful job.

Jessica said...

Thank you for the recipe. I too have tried a tres leche cake, with much disappointment. I think that perhaps I did something wrong last time, so I'll try again, using this recipe. Thanks again!

Jannett said...

looks delicious..... :) I would like to try this well... :)

Anonymous said...

Love love love tres leches! I made one a couple years ago by request from a friend and it turned out beautifully moist and just sweet enough. I lost the recipe I used but this sounds like a good alternative!

grace said...

when you can see the goodness oozing out the bottom, you know you've done something right! this looks amazing.

Pam Walter said...

Sounds absolutely delicious!

Rose&Thorn said...

WOW - Diet heaven. Reaching now for my apple and yoghurt and sulking! That cake looks to die for.

Jane said...

I've been looking for a good recipe for this cake. I know your recipes are fabulous! Thank you!

Karly said...

I've been wanting to make a Tres Leche Cake for awhile, too. I'll have to give this a try!

Deborah said...

Tres leches cake is one of my favorites - and now I'm craving a slice!

fresh365 said...

I'm not a big fan of cake in general because many times it is dry, but this has been on my mind since seeing it on PW. The fact that you compare it to angel food cake makes me want to try it even sooner! mmmm!

Natalie... said...

Ooooh wow this looks delicious, I was worried that when I made tres leches cake that it would end up soggy too but it really doesnt does it :). Great job!! :D.

Cookie baker Lynn said...

Good to hear that it wasn't mushy - it does sound as though it would be. It looks beautiful, though.

Kevin said...

A milk cake sounds really good!

Sweets By Vicky said...

Thanks for clearing all my doubts about tres leches. It sounds so delicious yet has such potential to be mushy.

And as for maraschino cherries? BRING IT ON! I love it so much I always ask for another with my cocktails. :)

cookies and cups said...

this is great...I desperately want to make tres leches cake! Thanks for the inspiration!

Ricki said...

Wow--what an incredibly decadent cake that must be! I'd think that the various milks would make it soggy, but it looks really nice. And the flavor must be amazing!

Avanika [YumsiliciousBakes] said...

I remember seeing this on Ree's site!! Loved it then, love it now!!!

Xiaolu @ 6 Bittersweets said...

One of my favorite cakes. Yours looks scrumptious. I'm one of those people who hates maraschino cherries. The color scares me a bit, hehe.

kimberleyblue said...

I've always been interested in trying a tres leches cake, but could never convince myself that the calories would be worth it. That photo though is a good way to start convincing me - looks fantastic and creamy and wonderful!

Laurel Mathewson said...

I tried to make a tres leches cake 8 years ago and the recipe (not this one, another) was a complete disaster. This one is FANTASTIC. Just made it for a birthday party and everyone raved. Thanks!