Tres Leches Cake

Has anyone out there noticed that I post a lot of recipes for Hispanic foods?  We lived in El Paso, Texas for 6 1/2 years–right there on the US/Mexico border. Oh my yum!  Last night we had the sister missionaries over for dinner.  One of them had completed her mission and was heading back home to Arizona this week. She wanted her last dinner appointment in her mission to be at our house and she wanted a fiesta!  So cool that both missionaries are Hispanic.  They know how much we love Mexican food so I was happy to oblige. Chile Rellenos, Spanish Rice, Frijoles Charros and Tres Leches Cake.  The rellenos were homemade, but I bought my favorite rice and someday I will learn to make the beans, but for now canned is great.
For those who have never had Tres Leches (3 milks), this cake is meant to be soggy.  If yours turns out dry, you didn’t make it right.  Just sayin’.


3/4 cup butter, softened

1 1/2 cups sugar, divided (or not.  I forgot to divide, so my cake was a little sweeter.  Who cares?)
1 1/2 t. vanilla extract, divided
5 eggs
1 1/2 cups all-purpose flour
1 1/2 t. baking powder
1 t. cream of tartar
1 cup whole milk (I had 2% and it was fine)
1 12-oz can evaporated  milk
1 14-oz can sweetened condensed milk
2 cups heavy cream
1 T. rum (we don’t drink so I used 2 T. rum flavoring–I Googled this)
Fresh fruit for garnish–I recommend mango, blueberries, strawberries, kiwi combined.
I cut them up a little bigger than a dice.  Leave the blueberries whole.

1.  Preheat oven to 350 F.  Grease and flour a 13 x 9 baking dish.  I like using glass for this, so I adjusted the oven temp to 325.
2.  Combine butter and 1 cup sugar in a large bowl.  Beat with a mixer at medium speed until fluffy.  Add 1 t. vanilla.  Beat in eggs one at a time, mixing well.
3.  Combine four, baking powder and cream of tartar.  Add to slowly to butter mixture and beat well. Spread batter in pan.  Bake 25-30 minutes, until a wooden pick inserted in the center comes out clean.  Set aside to cool.
4.  Stir together milk, evaporated milk and condensed milk.  Pour 3 cups over cake*.  Reserve remaining milk mixture to serve with cake.  Refrigerate cake.
5.  Combine heavy cream, remaining 1/2 cup sugar, remaining 1/2 t. of vanilla and rum or rum flavoring. Beat until thick and spread over cake.  Refrigerate until ready to serve.
6.  Pour leftover milk mixture onto dessert plates.  Slice chilled cake into squares and place on plates. Garnish with fresh fruit, if desired.  Serves 16.
Source:  I clipped this from a magazine, so I am guessing Better Homes & Gardens.

*no need to poke holes in the cake before you pour your milk mixture over it.  The cake does absorb the liquid very easily.

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