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Table of Contents ShowRecipe #1: Classic Tres Leches Cake
Ingredients
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar, divided
- 5 large eggs, separated
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup heavy cream
- 2 tablespoons dark rum (optional)
- 1/2 cup heavy cream
- 1/4 cup confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg whites until stiff peaks form. Gradually add 1/2 cup of granulated sugar and continue to beat until glossy peaks form.
- In a separate bowl, beat the egg yolks until thick and pale. Gradually add the remaining 1/2 cup of granulated sugar, melted butter, and vanilla extract. Beat until the mixture is light and fluffy.
- Add the flour mixture to the egg yolk mixture and mix until just combined.
- Gently fold the egg whites into the batter in two batches.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
- In a medium bowl, whisk together the whole milk, sweetened condensed milk, and heavy cream. Add the rum, if desired.
- Pour the milk mixture over the cake, making sure to cover the entire cake.
- Let the cake cool completely before serving.
- In a medium bowl, beat the heavy cream and confectioners’ sugar until stiff peaks form. Spread the whipped cream over the cooled cake.
- Serve and enjoy!
Nutritional Information
Serving size: 1 slice of cake (1/12 of the entire cake)
- Calories: 343
- Total fat: 12.5 g
- Saturated fat: 7.3 g
- Cholesterol: 138 mg
- Sodium: 126 mg
- Carbohydrates: 47.7 g
- Fiber: 0.7 g
- Sugar: 33.7 g
- Protein: 6.7 g
Tips & Notes
- Be sure to use a 9×13 inch baking dish for this recipe.
- You can use either whole milk or 2% milk for this recipe.
- If desired, you can substitute the rum with orange or coconut extract.
- The cake should be cooled completely before adding the whipped cream topping.
Serving Suggestions
Tres leches cake is best served cold. Serve it with a dollop of freshly whipped cream and a sprinkle of ground cinnamon.
Frequently Asked Questions
- What type of baking dish should I use?
- For this recipe, you should use a 9×13 inch baking dish.
- Can I use a different type of milk?
- Yes, you can use either whole milk or 2% milk for this recipe.
- Can I substitute the rum with something else?
- Yes, if desired, you can substitute the rum with orange or coconut extract.
Recipe #2: Chocolate Tres Leches Cake
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar, divided
- 5 large eggs, separated
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup heavy cream
- 2 tablespoons dark rum (optional)
- 1/2 cup heavy cream
- 1/4 cup confectioners’ sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the egg whites until stiff peaks form. Gradually add 1/2 cup of granulated sugar and continue to beat until glossy peaks form.
- In a separate bowl, beat the egg yolks until thick and pale. Gradually add the remaining 1/2 cup of granulated sugar, melted butter, and vanilla extract. Beat until the mixture is light and fluffy.
- Add the flour mixture to the egg yolk mixture and mix until just combined.
- Gently fold the egg whites into the batter in two batches.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake in preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean.
- In a medium bowl, whisk together the whole milk, sweetened condensed milk, and heavy cream. Add the rum, if desired.
- Pour the milk mixture over the cake, making sure to cover the entire cake.
- Let the cake cool completely before serving.
- In a medium bowl, beat the heavy cream and confectioners’ sugar until stiff peaks form. Spread the whipped cream over the cooled cake.
- Serve and enjoy!
Nutritional Information
Serving size: 1 slice of cake (1/12 of the entire cake)
- Calories: 362
- Total fat: 12.9 g
- Saturated fat: 7.7 g
- Cholesterol: 139 mg
- Sodium: 126 mg
- Carbohydrates: 51.2 g
- Fiber: 1.3 g
- Sugar: 36.2 g
- Protein: 7.1 g
Tips & Notes
- Be sure to use a 9×13 inch baking dish for this recipe.
- You can use either whole milk or 2% milk for this recipe.
- If desired, you can substitute the rum with orange or coconut extract.
- The cake should be cooled completely before adding the whipped cream topping.
Serving Suggestions
Tres leches cake is best served cold. Serve it with a dollop of freshly whipped cream and a sprinkle of ground cinnamon.
Frequently Asked Questions
- What type of baking dish should I use?
- For this recipe, you should use a 9×13 inch baking dish.
- Can I use a different type of milk?
- Yes, you can use either whole milk or 2% milk for this recipe.
- Can I substitute the rum with something else?
- Yes, if desired, you can substitute the rum with orange or coconut extract.