Cuban Tres Leches Cake
Indulge in the rich and creamy flavors of a traditional Cuban Tres Leches Cake. This decadent dessert is a favorite in Cuban cuisine, featuring a moist sponge cake soaked in three different types of milk.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 5 eggs
- 1/2 teaspoon vanilla extract
- 1 cup whole milk
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 1/2 cups heavy cream
- 1 cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
- Sift flour, baking powder, and salt together and set aside.
- Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
- Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
- Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
- Whip the heavy cream, the remaining 1 cup of sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake.
- Refrigerate cake for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 6g
- Fat
- 15g
Supplies
9x13 inch baking pan Mixing bowls Whisk Fork
Tools
Oven Refrigerator
Serving suggestions
Serve the Cuban Tres Leches Cake chilled for a refreshing and delightful dessert.
Tips & tricks
For an extra touch of flavor, sprinkle cinnamon or fresh fruit on top of the cake before serving.
Cost
$10