One of my favorite desserts is Tres Leches cake. We had a nearby Mexican restaurant with the best Tres Leches cake in town. I could not go to this place without bringing home a piece, and I could always talk my hubby into stopping by on his way home from work and bringing me home a piece whenever the need arose. One day, a few years back, the restaurant must have changed recipes or suppliers… I was so sad, because the new Tres Leches Cake they were serving was a major disappointment! (I remember the day he brought me home that second-rate piece of Tres Leches cake. I even accused him of going somewhere else… ha ha.)
For my Hubby’s last birthday, I decided it would be the perfect occasion to make a Tres Leches Cake! If you’ve never heard of this type of cake before, it’s a simple white cake soaked in 3 different types of milk (tres leches.)
These pictures are of his actual birthday cake. I figured it would be a bit rude to stop the party and take the cake into another room for pictures, so I had to make do with with the three leftover slices for pictures the next morning.
Three pieces. That’s all that was left of this cake… It was delicioso!
What makes this cake so yummy and delicious is the mixture of the 3 milks poured over the cake and then allowing enough time for the liquid to to soak in before serving.
Even on the second day, you can still see all the yummy, milky deliciousness that soaks through the cake. (Tip: the longer the cake chills, the more milk it will absorb, and the yummier it will be. So don’t be afraid to make your cake several hours ahead.)
Prep time: 15 minutes
Cook time: 30 to 35 minutes
Total time: 1 hour 50 minutes
Yield: 12 to 15
- 1 box French Vanilla Cake mix (I like the one w/ pudding in the mix) plus ingredients needed for the mix
- 1 can (14oz) Sweetened condensed milk
- 1 cup Evaporated milk
- 1 cup half n half (I just used 2% milk)
- 1 1/2 cup heavy whipping cream
- 1 tsp vanilla
- 1/2 cup sugar
- Prepare and bake cake mix according to package instructions.
- Remove from oven and let cool for 5 minutes. Poke top of hot cake every 1/2 inch with fork or skewer.
- In large bowl, stir together sweetened condensed milk, evaporated milk and half n half. Pour evenly over top of cake. Make sure to get the milk mixture down into the holes.
- Cover cake and refrigerate for at least an hour (or as long as overnight) to absorb milk mixture.
- For the frosting: At least 30 minutes before serving, Combine the heavy cream, sugar and vanilla into large bowl with mixer until soft peaks are formed. Spread the whipped cream onto the cake, and return to the refrigerator until ready to serve.
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