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Authentic Puerto Rican Tres Leches Cake Recipe

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Tres Leches Cake—With a Puerto Rican Spin Familia Kitchen
Tres Leches Cake—With a Puerto Rican Spin Familia Kitchen from familiakitchen.com

Description

Tres Leches Cake is a traditional Puerto Rican dessert that is sweet, moist, and delicious. The name “tres leches” means “three milks” in Spanish, which refers to the three types of milk used to make it. This cake is made by soaking a sponge cake with a mixture of evaporated milk, condensed milk, and heavy cream, which gives it a rich, creamy texture. It is then topped with whipped cream and cinnamon, making it the perfect dessert for any occasion.

Prep Time

The prep time for this cake is approximately 30 minutes.

Cook Time

The cook time for this cake is approximately 35-40 minutes.

Ingredients

For the cake:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 5 large eggs
  • 1/2 tsp vanilla extract
For the milk mixture:
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • 1 cup heavy cream
For the topping:
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer

Method

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or cooking spray. 2. In a medium bowl, mix together the flour and baking powder. 3. In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. 4. Gradually add the flour mixture to the butter mixture, stirring until just combined. 5. Pour the batter into the prepared baking dish and spread it out evenly. 6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7. While the cake is baking, prepare the milk mixture. In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. 8. When the cake is finished baking, remove it from the oven and let it cool for 5-10 minutes. 9. Using a fork, poke holes all over the surface of the cake. 10. Slowly pour the milk mixture over the cake, making sure to cover every inch of it. 11. Cover the cake with plastic wrap and refrigerate for at least 1 hour, or overnight. 12. Before serving, make the topping. In a large bowl, beat the heavy whipping cream, vanilla extract, and sugar together until stiff peaks form. 13. Spread the whipped cream over the top of the cake. 14. Sprinkle cinnamon over the top of the whipped cream.

Notes

It is important to poke holes all over the surface of the cake before pouring the milk mixture over it. This will allow the milk to seep into the cake and make it moist and delicious.

Nutrition Info

This recipe makes 12 servings. Each serving contains approximately:
  • Calories: 461
  • Fat: 29g
  • Cholesterol: 183mg
  • Sodium: 186mg
  • Carbohydrates: 42g
  • Fiber: 0g
  • Sugar: 35g
  • Protein: 8g

Recipe Tips

  • Make sure to let the cake cool for a few minutes before pouring the milk mixture over it. If the cake is too hot, the milk mixture won’t soak in properly.
  • Refrigerate the cake for at least 1 hour, or overnight, to allow the milk to soak in and make the cake moist and delicious.
  • When making the whipped cream topping, make sure the heavy cream is cold. This will help it whip up faster and hold its shape better.
  • Sprinkle cinnamon over the top of the whipped cream for a delicious and decorative touch.

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