Best 11 Good Eats Tres Leches Cake Recipes

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"Tres Leches Cake," also known as "Tres Leches de Leche," is a moist and delicious cake that originated in Latin America and has gained immense popularity worldwide. It is characterized by its spongy texture, creamy filling, and delicate sweetness. The name "Tres Leches" translates to "three milks," which refers to the three types of milk used in the preparation: evaporated milk, condensed milk, and heavy cream. These milks impart a rich and velvety texture to the cake, making it an irresistible treat. In this article, we will explore the origins of Tres Leches Cake and provide you with the ultimate recipe to create this delightful dessert in the comfort of your own kitchen.

Let's cook with our recipes!

TRES LECHE CAKE



Tres Leche Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h

Yield 12 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup heavy cream
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 pint heavy cream, for whipping
3 tablespoons sugar
Maraschino cherries, to decorate

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 LECHE CAKE



Tres Leche Cake image

Bake Alton Brown's take on Tres Leche Cake from Good Eats on Food Network. The "three milks" used are evaporated and sweetened condensed milk, and cream.

Provided by Alton Brown

Categories     dessert

Time 9h10m

Yield 1 (13 by 9-inch) cake

Number Of Ingredients 14

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

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 CAKE MIX



Tres Leches Cake with Cake Mix image

If you think tres leches cake is dreamy, wait until you try this tres leches cake with cake mix. It takes half the time to prep but has twice the yummy flavor.

Provided by insanelygood

Categories     Desserts     Recipes

Time 50m

Number Of Ingredients 12

1 standard-sized package butter recipe golden cake or yellow cake mix
3 large eggs, room temperature
2/3 cups milk
1/2 cup butter, softened
1 teaspoon vanilla extract
1 can (14-ounce) sweetened condensed milk
1 can (12-ounce) evaporated milk
1 cup heavy whipping cream
For the Whipped Cream:
1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch baking pan with butter or baking spray.
  • Make the cake batter: In a large bowl, beat cake mix, eggs, milk, softened butter, and vanilla on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes.
  • Pour batter into the greased pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes.
  • While the cake is cooling, prepare the milk mixture. In a 4-cup measuring glass with a spout, whisk together sweetened condensed milk, evaporated milk, and 1 cup whipping cream.
  • Poke holes in the cake using a knife or skewer. Pour milk mixture over the cake. Let the cake cool further for 30 minutes.
  • Cover the cake with plastic wrap and refrigerate for 4 hours or overnight.
  • For the topping, beat 1 cup whipping cream until it starts to thicken. Gradually add the powdered sugar and vanilla and continue to beat until soft peaks form, about 1-2 minutes.
  • Spread whipped cream over the cake right before serving. Enjoy!

Nutrition Facts : Calories 343 cal

GOOD EATS TRES LECHES CAKE



Good Eats Tres Leches Cake image

This looks too amazing not to post. Will hopefully try soon. Let me know what you think. From Good Eats Milk Made episode

Provided by mikey ev

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

vegetable oil
6 3/4 ounces cake flour, by weight (plus extra for pan)
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar, by weight
5 whole eggs
1 1/2 teaspoons vanilla extract
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 cup half-and-half
2 cups heavy cream, cold
8 ounces sugar, by weight
1 teaspoon vanilla extract

Steps:

  • For the cake:.
  • 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.
  • For 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.

Nutrition Facts : Calories 615.2, Fat 31.8, SaturatedFat 19.2, Cholesterol 179.1, Sodium 254, Carbohydrate 74.2, Fiber 0.3, Sugar 56, Protein 10.1

TRES LECHES CAKE



Tres Leches Cake image

We added whipped cream and fruit to a classic tres leches cake recipe to make it undeniably delicious. You can use any fruit in season, alone or in combination. This luscious dessert is named "tres leches"-"three milks"-because it's soaked in three different types of milk.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 50m

Number Of Ingredients 12

1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse salt
5 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 cups heavy cream
5 cups fresh fruit (optional), such as oranges or berries, for serving

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
  • In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
  • Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

Nutrition Facts : Calories 510 g, Fat 29 g, Protein 10 g

TRES LECHE CAKE



Tres Leche Cake image

This recipe is compliments of the FoodNetwork website and Alton Brown's Good Eats show.... His recipes take a little more work because of amount conversions but they always seem worth it!

Provided by QueenJellyBean

Categories     Dessert

Time 1h10m

Yield 1 13x9 cake, 12-15 serving(s)

Number Of Ingredients 14

6 3/4 ounces cake flour, plus extra
cake flour, for the pan
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsalted butter
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 cup half-and-half
2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla

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.

Nutrition Facts : Calories 615.2, Fat 31.8, SaturatedFat 19.2, Cholesterol 179.1, Sodium 254, Carbohydrate 74.2, Fiber 0.3, Sugar 56, Protein 10.1

TRES LECHES CAKE



Tres leches cake image

Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning - it gets its name from the three types of milk used

Provided by Cassie Best

Categories     Dessert

Time 1h15m

Number Of Ingredients 12

flavourless oil , for the tin
4 eggs , separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g can evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
pinch cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
  • Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
  • In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
  • Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
  • Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
  • Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
  • Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Nutrition Facts : Calories 301 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium

TRES LECHES CAKE



Tres Leches Cake image

This dessert is actually Nicaraguan, but has been widely (or should I say, wildly!) adopted by all Peruvians with a sweet tooth! Three different kinds of milk (thus the Tres Leches name) are used in the preparation. Fresh, evaporated and condensed. This version serves 8 to 10 portions.

Provided by katherinesschreier

Time 45m

Yield Serves 10

Number Of Ingredients 0

Steps:

  • CAKE: Beat 3/4 cup sugar and the egg yolks until light and fluffy, about 5 minutes. Fold in the milk, vanilla, flour and baking powder.
  • Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining 1/4 cup sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk mixture. Pour this batter into the buttered baking dish.
  • Bake the cake until it feels firm and an inserted toothpick comes out clean, about 40 to 50 minutes. Let the cake cool completely on a wire rack. Unmold unto a large, deep platter (*). Pierce the cake all over with a fork, taking care to not tear it up.
  • MILK SYRUP: Combine the evaporated milk, sweetened condensed milk, cream, vanilla and rum in a mixing bowl. Whisk until well blended. Pour the syrup over the cake, spooning the overflow back on top, until it is all absorbed.
  • MERINGUE: Place 3/4 cup plus 2 tablespoons of the sugar in a heavy saucepan with 1/4 cup water. Cover and cook over high heat for 2 minutes. Uncover pan and cook the sugar to the soft ball stage, 239oF on a candy thermometer, 6 to 8 minutes.
  • Meanwhile beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of the sugar and continue beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the stiff egg whites and continue beating until the mixture is cool to the touch. The hot syrup "cooks" the egg whites.
  • Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving.
  • Using a wet spatula, spread the top and sides of the cake with a thick layer of the meringue. Refrigerate the cake for at least 2 hours before serving

G'S TRES LECHES CAKE



G's Tres Leches Cake image

A dense yet light dessert better served cold and a day or two old. Room temperature + (over 80 degrees F) is a must for making this cake! You really have to plan this one for something special as far as I'm concerned. It's sooo much better put together and let set for a day or two in the fridge, covered.

Provided by Garnet B.

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h5m

Yield 20

Number Of Ingredients 17

1 ½ cups white sugar
¾ cup unsalted butter at room temperature
6 eggs at room temperature, separated
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups whole milk at room temperature
1 teaspoon almond extract
¾ teaspoon cream of tartar
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 tablespoons whole milk
1 pint heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Cream 1 1/2 cup sugar and unsalted butter in a large bowl until mixture is fluffy and pale yellow, 3 to 5 minutes. Mix 6 egg yolks into the butter mixture, stirring in each one before adding the next. Whisk flour, baking powder, baking soda, and salt in a separate bowl; gradually stir the flour mixture into the egg yolk mixture, alternating with 1 1/2 cup milk, to make a smooth batter. Stir in almond extract.
  • Beat 6 egg whites with cream of tartar in a bowl with an electric mixer until frothy; gradually beat in 2 tablespoons sugar until the egg whites form stiff peaks. Gently fold the egg white mixture into the batter, retaining as much volume as possible. Pour the cake batter into prepared baking pan.
  • Bake in preheated oven until a toothpick inserted into the middle of the cake comes out clean, 35 to 45 minutes. Cool cake completely in pan on a rack.
  • Whisk sweetened condensed milk, evaporated milk, and 2 tablespoons whole milk in a bowl. Use a large fork or skewer to poke holes all over the cake; pour the three-milk mixture over the cake.
  • Beat cream with 1/4 cup sugar and 1 teaspoon vanilla extract until the whipped cream holds stiff peaks. Top the cake with whipped cream; refrigerate until cold, at least 1 hour. Refrigerate leftovers. Cake is better a day or two after making.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 42.7 g, Cholesterol 120.7 mg, Fat 21.1 g, Fiber 0.3 g, Protein 7.2 g, SaturatedFat 12.6 g, Sodium 221.9 mg, Sugar 32.3 g

TRES LECHES (MILK CAKE)



Tres Leches (Milk Cake) image

This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

Provided by Stephanie Watts

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 24

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  • Sift flour and baking powder 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 whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g

TRES LECHES CAKE



Tres Leches Cake image

A mixture of three milks and a shot of rum disappears before your eyes as it soaks into a cinnamon-scented sponge cake. Your reward? An extemely moist cake with an addictively sweet taste.

Categories     Bon Appétit     Dessert     Cake     Cinco de Mayo     Milk/Cream     Rum     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 13

Unsalted butter (for pan)
1 1/2 cups all-purpose flour plus more
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
6 large egg whites
11/2 cups sugar
3 large egg yolks
2 1/2 teaspoons vanilla extract, divided
1/2 cup whole milk
1 cup evaporated skim milk
1 cup heavy cream
1 cup sweetened condensed milk
1 tablespoon dark rum

Steps:

  • Preheat oven to 350°F. Butter and flour bottom and sides of a glass 13x9" baking dish.
  • Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 tsp. vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
  • Bake cake for 25 minutes. Reduce heat to 325°; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
  • Whisk 1/2 tsp. vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
  • Invert a platter on top of cake. Lift rack and gently invert cake onto platter. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.

Tips:

  • Use high-quality ingredients. This will make a big difference in the taste of your cake. Use fresh milk, eggs, and butter. If you can find it, use Mexican crema instead of sour cream.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a water bath. This will help to prevent the cake from drying out. Place the cake pan in a larger pan filled with hot water.
  • Let the cake cool completely before serving. This will allow the flavors to meld together and the cake to set.
  • Store the cake in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months.
  • Garnish the cake with fresh fruit or whipped cream before serving.

Conclusion:

Tres leches cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture and rich flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give tres leches cake a try. You won't be disappointed!

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