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Tres Leches Cake
This cake originated in Nicaragua but has become hugely popular throughout Latin America, especially in Mexico. If you love super moist desserts, this is the cake for you as it’s soaked in a combination of cream, evaporated milk, and condensed milk.
INGREDIENTS
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for the dish
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- One 14-ounce can sweetened condensed milk
- 1/2 teaspoon ground cinnamon
- One 12-ounce can evaporated milk
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon, for sprinkling
Cake:
Glaze:
Finishing:
INSTRUCTIONS
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Whisk the flour, baking powder and salt in a bowl.
- Combine the granulated sugar and eggs in a large bowl and beat with an electric mixer until light and pale, about 3 minutes. Add the flour mixture and mix until just incorporated. Add the melted butter and mix until just incorporated. Pour the batter into the prepared baking dish and even it out with an offset spatula.
- Bake until puffed, golden and a wooden pick inserted into the center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes.
- For the glaze: Pour the sweetened condensed milk into a large measuring cup and stir in the cinnamon. Then stir in the evaporated milk, half-and-half and vanilla.
- After the cake has cooled for 10 minutes, poke it all over with a wooden skewer and pour the glaze on top. Allow the cake to cool completely, about 1 hour. Cover with plastic wrap and refrigerate at least 4 hours, and preferably overnight.
- For finishing: Beat the heavy cream with the confectioners' sugar and vanilla until it just holds stiff peaks. Spoon the cream over the cake and smooth with an offset spatula. Sprinkle with cinnamon. Keep refrigerated until ready to serve.
