Tres Leches Cake Recipe

Tres Leches Cake Recipe
August 14, 2020

Full-proof Tres Leches Cake Recipe

Continuing with our series We Cook Books, we decided to share with you a delicious Tres Leches Cake Recipe from Magnolia Volume 2 Cookbook.

This full-proof recipe is so easy to do and so delicious that you will become addicted to this cake. What we really like about this recipe is that even if you overcook the cake, soaking it with the tres leches it will result in a moist cake. So one way or another you're gonna have a delicious cake at the end!

PREP TIME
25 minutes
COOK TIME
23 to 28 minutes
serves
12

Ingredients

435 g (3 cups) all-purpose flour
13 g (1 tablespoon) baking powder
6g (1 teaspoon) kosher salt
6 eggs, at room temperature
412 g (2 cups) sugar
12 g (3 teaspoons) pure vanilla extract
250 g (1 cup) milk, room temperature
500 gl (2 cups) heavy cream
340 g (one 12-ounce can) evaporated milk
8 g (1 teaspoon) ground cinnamon, plus more for sprinkling
400 g (one 14-ounce can) sweetened condensed milk
Sliced fresh strawberries, whipped cream (optional)

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Instructions

  1. Preheat the oven to 180 ºC (350ºF). Lightly grease a 22 x 33 cm (9 x 13-inch) baking pan with butter.
  2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light and fluffy and the color is lightened, 6 to 7 minutes. Slowly add 8 grams (2 tablespoons) of the vanilla and mix until just combined.
  4. With the mixer on low speed, add half of the flour mixture, then the milk, finishing with the remaining flour mixture, mixing well after each addition.
  5. Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, 23 to 28 minutes. Let the cake cool completely, approximately 1 hour.
  6. Meanwhile, in a medium saucepan, whisk together the cream, evaporated milk, and cinnamon. Bring to boil over medium heat, then reduce the heat and simmer for 2 minutes, stirring occasionally, until completed combined and smooth. Set aside for 5 to 8 minutes to let the flavors meld.
  7. Whisk the sweetened condensed milk and the remaining 4 grams (1 teaspoon) of vanilla into the cream mixture.
  8. Using a fork, poke holes in the top of the cooled cake. Pour the cream mixture over the cake. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  9. Slice and serve with sliced strawberries and whipped cream, if desired.
  10. Store covered in the refrigerator for up to 3 days.
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