Cue Ludacris’ “Fantasy”, because this Tres Leches Cake is what dreams are made of. You are gonna wanna li-li-li-lick your plate until it’s clean with this moist, light cake.
When Omar and I first started dating, I panicked around his birthday. He doesn’t like sweets, but I felt it was my girlfriend duty to bake him a cake anyway. So, I called his sister and asked what desserts he actually likes. Her response, “Tres leches”.
Being the sheltered white girl that I am and having never heard of nor tasted the cake, I was on a Pinterest search to find the best recipe possible. I wanted to prove that this guera can cook for any culture!
I adapted this recipe from The Pioneer Woman, but I make a few slight changes that I think you will love. Every single person who has ever tasted my cake said it was the best cake they’ve ever had. I swear to Beyonce that’s the truth.
Little did I know he had only tasted store-bought Tres Leches before, and that this cake was going to become his birthday tradition. This is a man who doesn’t like sweets. It is that good.
Now, I bake it around the holidays as well! I think it makes a nice Christmas-y cake for some reason. Is there ever an occasion you shouldn’t make this cake, really? No. The answer is no.
Oh, by the way, when Omar tasted it for the first time, he gave me the biggest, most passionate smooch and a very heartfelt “I love you”. So with Valentine’s Day around the corner, get ready to woo somebody, guys and gals, because this cake is the real deal.
Tres Leches Cake
- FOR THE CAKE:
- 1 cup All-purpose Flour
- 1-1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 whole Eggs
- 1 cup Sugar, Divided
- 1 teaspoon Vanilla
- 1/3 cup Milk (I use skim- your thighs will thank me)
- 1 can Evaporated Milk
- 1 can Sweetened, Condensed Milk
- 1/4 cup Heavy Cream
- FOR THE ICING:
- 1 pint Heavy Cream, For Whipping
- 3 Tablespoons Sugar
- 1 teaspoon Cinnamon
- Preheat oven to 350 degrees. Spray a 9 x 13 inch pan until coated.
- Combine flour, baking powder, and salt in a large bowl. In two other bowls, separate eggs.
- Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
- Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
- Fold egg white mixture into the batter very gently until just combined and the white stripes have disappeared. Here’s a tutorial on how to fold if you’re unsure. It’s VERY important to fold properly to make this cake light and fluffy! Pour into prepared pan and spread to even out the surface.
- Bake for 35 to 45 minutes or until a toothpick comes out clean. I leave it in the glass pyrex dish I baked it in to cool, but you can also turn it upside down on a rimmed platter if you’re fancy like Pioneer Woman.
- Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is completely cool, pierce the surface with a fork several times. Make sure to pierce the edges as well, so they can absorb the liquids too! Slowly drizzle the milk mixture all over the entire cake. Pioneer Woman says to omit 1 cup, I say pour it all on! I get compliments on this cake because it’s moist, and I like to use all parts of the buffalo 🙂
- Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
- Spread over the surface of the cake. Lightly sprinkle cinnamon all over. Cut into squares and try to not eat it all at once, for your waistline’s sake!
Look at all the moisture on the bottom. YUM!!!