A Tres Leches Cake, Perfect for a Crowd

Name: Tres Leches Cake
Prep time: 30 min
Cook time: 50 min
Total time: 50 min
Yield: 20
Cuisine: German
Ingredients: Cake; ½ cup (115 g) unsalted butter; 1 cup (250 mL) 2% milk; 4 eggs at room temperature; 2 cups (400 g) granulated sugar; 2 tsp vanilla extract; 2 cups (300 g) all-purpose flour; 2 tsp baking powder; ½ tsp salt; ¼ tsp ground nutmeg; Milk Mixture; 1 300 mL tin sweetened condensed milk; 1 354 mL tin evaporated milk; 3/4 cup (175 mL) whipping cream; 1 tsp vanilla extract; Topping; 2 ½ cups (625 mL) whipping cream; ¼ cup (32 g) icing sugar; 2 Tbsp instant skim milk powder; 2 tsp vanilla extract; 1 cup (100 g) sweetened shredded coconut, lightly toasted (optional); 

by Anna Olson July 6, 2021

written by Anna Olson July 6, 2021

Tres Leches Cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

A Tres Leches Cake that is perfect for a crowd! If you need to make dessert for a lot of people, this is the recipe for you!

Follow along with the ???? recipes below????????????????

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Tres Leches Cake

Rating: 2.9/5
( 9 voted )

Serves: 20 Prep Time: 30 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake

½ cup (115 g) unsalted butter
1 cup (250 mL) 2% milk
4 eggs at room temperature
2 cups (400 g) granulated sugar
2 tsp vanilla extract
2 cups (300 g) all-purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp ground nutmeg

Milk Mixture

1 300 mL tin sweetened condensed milk
1 354 mL tin evaporated milk
3/4 cup (175 mL) whipping cream
1 tsp vanilla extract

Topping

2 ½ cups (625 mL) whipping cream
¼ cup (32 g) icing sugar
2 Tbsp instant skim milk powder
2 tsp vanilla extract
1 cup (100 g) sweetened shredded coconut, lightly toasted (optional)

Instructions

Preheat the oven to 325 °F (160°C). Grease a 9-x-13-inch (23-x-33 cm) baking pan and dust the bottom and sides with flour, tapping out any excess flour.
For the cake, heat the butter and milk over low heat until the butter has melted. Set the mixture aside to cool slightly.
Whip the eggs, sugar, and vanilla on high speed using electric beaters or a mixer fitted with the whip attachment until the eggs are doubled in volume, 3 to 4 minutes. Sift the flour, baking powder, salt, and nutmeg. Fold half of the flour mixture into the whipped eggs, then add all of the butter mixtures, then fold in the remaining flour mixture. Scrape the batter into the prepared pan.
Bake the cake for about 40 minutes**, until a tester inserted in the center of the cake comes out clean.
While the cake is baking, prepare the milk mixture. Stir the condensed milk, evaporated milk, whipping cream, and vanilla together. After the cake has come out of the oven and cooled for 10 minutes, poke holes in the cake using a bamboo skewer and slowly pour the milk mixture over the entire surface of the cake (the cake will absorb all the moisture and swell up). Cool the cake to room temperature and then chill the cake for at least 3 hours.
For the topping, whip the cream until the cream holds a soft peak. Stir in the icing sugar, skim milk powder, and vanilla and then spread or pipe the cream over the surface of the cake. Garnish the top of the cake with toasted coconut (if using) and keep the cake chilled until ready to serve. The cake must be stored and sliced directly from the pan.

Notes

The cake will keep, refrigerated, for up to 5 days.

If baking the cake in a ceramic or porcelain dish, for presentation, you may need to add 10-15 minutes to the bake time (ceramic takes longer to heat up than metal or glass).

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Anna Olson

Chef Anna Olson is here to teach you how to bake and cook every dish you could ever want to make! Follow along with the recipes in the descriptions and you will be a star in the kitchen in no time!

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