Best Tres Leche Cake Recipes

TRES LECHE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan.
• Sift the flour, baking powder and salt into a large bowl.
• Separate the eggs. Beat the egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir very gently until combined.
• Beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup sugar and beat until the egg whites are stiff but not dry. Fold the egg white mixture into the batter very gently until just combined. Spoon into the prepared pan and spread to even out the surface.
• Bake until the cake is done, 35 to 40 minutes. Allow to cool in the pan, and then turn out (upside down) onto a rimmed platter.
• For the tres leches: Combine the heavy cream, evaporated milk and condensed milk in a small pitcher. Pierce the surface of the cake with a fork several times. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. Don't worry about totally soaking the cake! That's what you want.
• For the icing: Whip the cream with the sugar. Spread it evenly over the top and sides of the soaked cake and decorate with maraschino cherries.
• Refrigerate until ready to serve. Several hours is fine. The cooler the cake, the better!

TRES LECHES CAKE WITH DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1/4 cup sugar gradually, continuing to beat until stiff peaks form and sugar is completely dissolved.
• Beat egg yolks in a separate bowl until creamy. Add remaining 1/4 cup sugar and continue beating until pale yellow and creamy. Fold into egg whites.
• Mix flour and baking powder in a bowl. Fold in egg mixture; add lime zest. Pour mixture into the prepared baking pan.
• Bake in the preheated oven until lightly golden, about 30 minutes. Turn off oven and keep the cake in the oven for another 15 minutes.
• Mix condensed milk, evaporated milk, and heavy cream in a bowl until well combined.
• Poke cake several times across the top with a fork. Pour three-milks mixture over cake. Refrigerate for 1 hour to allow milk mixture to soak in. Spread dulce de leche on top.

TRES LECHE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
• Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
• Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
• Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
• Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
• Topping:
• Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;

TRES LECHES CAKE WITH DULCE DE LECHE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Separate the eggs, putting the whites in one large bowl and the yolks in another.
• Add the cream of tartar to the whites, and beat with an electric mixer on medium-high until soft peaks form, about 3 minutes. Reduce the speed to low, and gradually add 1/3 cup of the sugar. When all the sugar is in, turn the speed back up to medium-high and continue to beat until stiff, glossy peaks form, about 4 minutes.
• Add the remaining sugar and 1 tablespoon of the vanilla to the bowl with the yolks, and beat with the electric mixer until the mixture is pale yellow and very thick and a bit of the batter dropped on top of the rest sits there for a few seconds before sinking in, about 5 minutes. Sift the flour, baking powder and salt over the mixture, and fold until blended. Fold in about 1/3 of the whites until the batter has lightened in texture. Fold in the remaining whites in two additions until smooth and no streaks of white remain. Pour the batter into an ungreased 10-inch tube pan.
• Bake until the cake is browned and the top springs back to the touch, about 35 minutes. Immediately turn the pan over onto a cooling rack, and let the cake cool completely in the pan. Run a thin spatula around the outside edge and the inside ring; gently working around the cake, pull with a spatula until it releases from the pan. Scrape out the crumbs from the bottom and sides of the pan (it doesn't have to be totally clean, but you don't want the crumbs to absorb the soaking milks), then put the cake back in the pan.
• Using a long skewer, poke holes all over the top of the cake (around 60 is good), going all the way to the bottom of the pan. Whisk together the sweetened condensed milk, evaporated milk, cream and remaining 1 teaspoon vanilla in a medium bowl. Slowly pour the mixture over the cake, letting it run down the sides of the cake, making sure the cake is well coated. (It may seem like a lot of liquid, but be sure to use it all so the cake is moist throughout.) Cover and refrigerate for at least 6 hours or overnight.
• One hour before serving, remove the cake from the refrigerator and let stand at room temperature to warm slightly.
• For the frosting: Meanwhile, bring a few inches of water to a simmer in a medium saucepan. Set a large stainless-steel bowl over it (do not let the bowl touch the water); add the sugar, egg whites, 1/4 cup cold water, vanilla, cream of tartar and salt, and whisk until the ingredients are combined. Then, with the bowl still over the simmering water, beat with an electric mixer on medium-high speed until thick, glossy, stiff peaks form, 5 to 7 minutes. Remove the bowl from the heat, and let stand a few minutes.
• To assemble: Run a thin spatula around the outer edge and the inside rim of the pan, gently pulling to release the cake. Turn it out onto a rimmed serving plate. Generously frost the top, the sides and the inside ring, using a small offset spatula or spoon. Microwave the dulce de leche in a small microwave-safe dish until it's loose enough to drizzle, about 8 seconds. Drizzle the cake with the dulce de leche, letting it gently drip down the sides.

MEXICAN TRES LECHE CAKE

Steps:

• Sift together the flour and baking powder.
• In another bowl, cream 1 cup of sugar and the butter until well blended.
• Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
• Gently fold in the flour mixture, gently mixing until the batter is smooth.
• Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
• Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
• Pour mixture over the cake.
• Cover with plastic wrap and refrigerate for 3 hours.
• Whisk the heavy cream until it begins to thicken.
• Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
• Spread this cream over the top and sides of the cake.
• Cut into squares.

TRES LECHES CAKE W/DULCE DE LECHE

Steps:

• 1. Preheat the oven to 325 degrees. Prepare a 9-inch baking pan with butter.
• 2. In a medium bowl, whisk the flour with the baking powder.
• 3. In a large bowl, using a mixer, beat the egg whites at medium-high speed until stiff peaks form.
• 4. In another large bowl, beat the egg yolks with the sugar at medium speed until pale and thick, about 3 minutes.
• 5. Beat the egg whites and the dry ingredients into the egg yolk mixture until smooth.
• 6. Scrape the batter into the prepared pan and bake in the center of the oven for 30 minutes, until golden in color, do a toothpick test, and if it comes out clean, it is done.
• 7. Remove from the oven to a wire rack and let the cake cool for 15 minutes, then invert it onto a wire rack to cool completely.
• 8. In a 9 x 13 inch baking dish, whisk the condensed milk with the evaporated milk, heavy cream and rum.
• 9. Cut the cake into 3-inch squares and add them to the baking dish, turning gently over once maybe twice. Tilt the dish and spoon the liquid over the squares until well-soaked, about 5 minutes.
• 10. Pour off all but a thin layer of the liquid.
• 11. Cover and refrigerate the cakes overnight.
• 12. Carefully transfer the squares to serving plates and drizzle it with dulce de leche and serve.

BLUEBERRY TRES LECHE CAKE RECIPE - (4.5/5)

Steps:

• Mix cake according to package, then add in blueberries. Pour into a 9×13 baking pan. Remove from oven and allow to come to room temperature. Then place in the fridge for a minimum of 5 hours and up to two days. Poke cake with fork to create little holes for the liquid to drain into. In a bowl add half and half, evaporated milk, and sweetened condensed milk. Whisk till combined. Then slowly pour the liquid over the entire cake. Spread whipped cream on top of cake and then decorate with berries. Enjoy!

TRES LECHE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees. Lightly oil and flour a 13x9 metal pan and set aside.
• Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
• Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately one minute.
• Decrease the mixer speed to low and gradually add the sugar over one minute.
• Stop the mixer and scrape down the sides of the bowl.
• Add the eggs, one at a time and mix thoroughly to combine.
• Add vanilla and mix to combine.
• Add the flour mixture to the batter in three batches and mix just until combined.
• Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter.
• Bake on the middle rack onf the oven for 20-25 minutes or until the cake is lightly golden and reaches an internal teperature of 200 degrees.
• Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. ALlow the cake to cool completely and then prepare glaze.
• For the glaze; whisk together the evaporated milk, sweetened condensed milk and half and half in a 1 quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate overnight.
• For the topping; Place the heavy cream, sugar andf vanilla into the bowl of a stand mixer. Using the whisk attachment, whish together on low until stiff peaks form. Change to medium speed and whisk until thick.
• Spread evenly over the top of the cake and allow to chill in the refrigerator until ready to serve.

TRES LECHES CAKE WITH DULCE DE LECHE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Add 3 Tbsp. dry pudding mix and 2 Tbsp. 2% milk; mix well. Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 25 to 28 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Meanwhile, blend sweetened condensed milk, evaporated milk and sour cream in blender until well blended.
• Pierce cake with large fork at 1/2-inch intervals. Pour milk mixture over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 2 hours.
• Beat remaining pudding mix and remaining 2% milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over cake.

TRES LECHES CAKE WITH DULCE DE LECHE GLAZE

Steps:

• Preheat the oven to 325 degrees.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, 3/4 cup of the sugar, and baking powder. Mix on low speed for 1 minute to combine. Do not over-mix.
• In a medium bowl, whisk the egg yolks to break them up. Whisk in the oil, water and vanilla, one at a time. Add this mixture to the flour mixture and beat with the paddle on medium speed for exactly one minute to aerate it slightly (it's very important not to overmix). Scrape down the sides of the bowl with a rubber spatula and beat for just a few seconds more.
• In a clean, dry mixing bowl combine the egg whites and salt. Place on the mixer with the whisk attachment (or you can use a hand held mixer with beaters) and whip the egg whites on medium speed until they are white, foamy and beginning to hold a very soft peak. Increase the speed to medium high and add the remaining 1/4 cup sugar in a slow stream. Continue whipping the egg whites until they are shiny and hold stiff peaks.
• With a large rubber spatula, fold the egg whites into the batter until just combined. Be very careful not to over-mix. Scrape the batter into the ungreased pan and smooth the top. Bake the cake for about 40 minutes, or until it is set in the middle and golden. Let the cake settle on the stovetop or a rack for 1-2 minutes, then invert four glasses onto the countertop and invert the cake pan onto them, positioning one in each corner of the pan. (A chiffon cake needs to hang upside down to cool or it may collapse and fall.)
• Once the cake has cooled, flip it over and run a sharp, thin-bladed knife around the edge of the pan to loosen the cake from the sides. Poke holes in the cake with a skewer or point of a small, sharp knife at 1/2-inch intervals.
• Prepare the soaking liquid: in a large bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream and rum. Slowly pour the soaking liquid over the cake. Let it sit for a few minutes to absorb. If it's slow to absorb, run a knife around the edges of the cake again and poke a few more holes. Place the cake in the refrigerator to chill for at least 8 hours or overnight.
• Once the cake has chilled, make the glaze: in a medium microwave-safe bowl, combine the dulce de leche, rum and water. (Note: If you want a really boozy cake, change the proportions in the glaze to 3 tablespoons water and 2 tablespoons rum). Heat for 30 seconds in the microwave, then whisk to combine. Let the mixture cool to room temperature, then spread over cake. Place the cake back in the refrigerator until ready to serve. Serve with fresh fruit, if desired.

DULCE DE LECHE TRES LECHES CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 10 min. Pierce cake with large fork at 1/2-inch intervals.
• Mix 2 Tbsp. dulce de leche and water until blended; reserve for later use. Blend remaining dulce de leche with evaporated milk and sour cream in blender until smooth. Pour over cake, re-piercing cake if necessary until all milk mixture is absorbed. Refrigerate 1 hour.
• Microwave reserved dulce de leche mixture on HIGH 10 sec.; stir. Cool. Frost cake with COOL WHIP; drizzle with reserved dulce de leche mixture.