Experience the luscious flavors of Cuba with this delectable Tres Leches Cake recipe. This moist and airy sponge cake is soaked in a mixture of three milks, resulting in a decadently rich and creamy dessert. Topped with whipped cream and fresh fruit, Tres Leches Cake is a Cuban delicacy that's sure to impress.

TRES LECHES CAKE

DIFFICULTY: MODERATE



GALLERY                                                                                                                                                                  

INGREDIENTS                                                                                                                                                       

4 Persons

For the Cake:
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 5 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Tres Leches Soak:
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 1 cup whole milk
For the Topping:
  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

INSTRUCTIONS                                                                                                                                                     

1) Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

2) In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

3) In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

4) Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5) Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.

6) Pour the cake batter into the prepared baking pan and spread it evenly.

7) Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8) While the cake is baking, prepare the tres leches soak. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.

9) Once the cake is out of the oven, let it cool for a few minutes, then use a fork or skewer to poke holes all over the cake's surface.

10) Slowly pour the tres leches mixture over the warm cake, allowing it to soak in. Let the cake cool completely and absorb the milk mixture.

11) In a mixing bowl, whip the heavy whipping cream, granulated sugar, and vanilla extract until soft peaks form.

12) Spread the whipped cream over the top of the cake.

13) Refrigerate the Tres Leches Cake for at least 2 hours, or overnight, before serving.

NUTRITIONAL INFORMATION (per serving)                                                                                       

Calories: 450 kcal

Protein: 10g

Carbohydrates: 53g

Fat: 22g

Saturated Fat: 13g

Cholesterol: 160mg

Sodium: 210mg

Potassium: 320mg

Sugar: 39g

Vitamin A: 940 IU

Calcium: 220mg

Iron: 1mg

DURATION : 1 hour 30 minutes                                                                                                                                                                                                                                                                     

TRICK & TIP                                                                                                                                                           

For an extra touch of flavor, consider adding a drizzle of caramel sauce or a sprinkle of cinnamon on top of the whipped cream before serving. Enjoy this indulgent Cuban dessert with a cup of strong Cuban coffee!