Tres Leches Cake is the most delicious cake in the world…I’m not kidding…it’s just the perfect balance of sweet and moist and yummy! Whenever I ask the family what dessert to make this is inevitably one of the top five. Today is Easter Sunday and I decided that this would be the perfect opportunity to share this fabulous cake with everyone…Enjoy!
Tres Leches Cake
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup sugar
2 teaspoons vanilla extract
1/2 cup whole milk
1 1/4 cup heavy cream
1 12 oz can evaporated milk
1 14 oz can sweetened condensed milk
1/2 teaspoon almond extract
seeds from 1/2 vanilla bean (or substitute 1 teaspoon extract)
fresh strawberries
Whipped Cream
Heat the oven to 350 °F. In a mixing bowl, sift the flour, baking powder and salt. In a larger mixing bowl, combine the eggs, sugar and vanilla. Beat on medium high for 5 minutes until fluffy and light yellow in color. Slowly mix in the whole milk and flour mixture, scraping the bowl well, until all is incorporated. Pour into a greased 13″x 9″ baking dish and bake in the oven for 25 minutes. Remove from oven and allow to cool for 20 minutes. Using a skewer, poke holes in the cake. While cake is in the oven prepare the milks. In a medium mixing bowl, combine the heavy cream, evaporated milk, sweetened condensed milk, almond extract and the vanilla *Note: vanilla beans are very expensive – about $14.00 for two vanilla beans – they add a wonderful depth to this cake, however as they are so expensive you can alternately substitute one teaspoon of vanilla extract in place of the seeds. Whisk the milks until well mixed. Cover with plastic wrap and place bowl in the refrigerator until cake has cooled and holes have been poked with the skewer. Pour over the cooled cake. Place cake back in the refrigerator until ready to serve (at least three hours). Clean and slice the tops off of the strawberries then slice strawberries and place in a bowl. Sprinkle with sugar and toss. When ready to serve; cut a piece of cake and place on a plate. Scoop on some whipped cream and top with sliced strawberries.
Enjoy!
Linda~
I adapted this recipe from Ina Garten Make it Ahead Cookbook – Tres Leches Cake with Berries
Loved your version too Linda 🙂 This cake is just mind blowing, It actually reminds me a lot of an Indian sweet, where cottage cheese dumplings are soaked in thickened and sweetened milk, making it so moist and juicy 🙂
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That sounds delicious too! 🙂
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It truly is 🙂 I hope to share it on the blog soon 🙂
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Please do!
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Thanks Freda! That Indian dessert sounds super yummy too 🙂
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Looks simply heavenly!
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Tastes heavenly too! 😀
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i’m looking for the “contact us” button so I can insist you make a book. But it’s gotta have the phtos!
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Just sent you an email!
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Seriously, why NOT do a book???
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This thing looks AWESOME. I think I’m gaining weight just looking at it. That won’t stop me from making it.
PS, love the photos, as always. They really bring this site to life.
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Thanks Dan! 😀
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Berries and cream are a combo made in heaven, and this cake looks like it would fit right in! Miam, miam!
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Thank you so much! It tastes heavenly too!!
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Your spongy cake soaked in milk is a delight to my eyes. I am sure those strawberries added extra flavour to this already lovely cake. I like the presentation and pictures, Linda!
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Thank you! It’s so delicious!!
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Looks great Linda!! Really yummy – thanks for bringing it to the challenge! We need one with strawberries on it! And great tip about the vanilla bean – I really like them too… 🙂
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Yum! Looks amazing 😉
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My mouth waters just looking at the photo of this cake 🙂 Can’t wait to try it!
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Thanks! Let me know how yours goes! It’s our absolute favorite here…
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