🌵 Southwest-Inspired Tres Leches Cake Recipe | Relaxing Holiday Dessert ✨

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream adds a tropical flavor while being dairy-free.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: self-rising flour

All-purpose flour is more versatile and widely available.

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: milk + sugar

Coconut milk offers a lighter option while mimicking sweetness.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a rich flavor and is dairy-free.

Separate eggs and allow egg whites and yolks to stand at room temperature for 30 minutes.

Combine flour, baking powder, and salt in a large bowl; set aside.

Preheat oven to 350°F. Beat egg yolks and granulated sugar on high until pale and doubled in size (about 3 minutes).

Add whole milk and vanilla; beat 1 more minute. Combine yolk mixture with dry ingredients, folding gently.

Clean the bowl and beaters. Beat egg whites until soft peaks form, gradually adding brown sugar. Beat until stiff peaks form.

Gently fold egg whites into the yolk mixture. Spread batter in a greased 3-qt. baking dish.

Bake for 20–25 minutes or until a toothpick comes out clean. Cool completely in the dish on a wire rack.

In a saucepan, combine sweetened condensed milk, evaporated milk, ½ cup heavy cream, and cinnamon sticks.

Bring to a boil, reduce heat, and simmer until reduced to 3 cups (15–20 minutes). Remove cinnamon sticks.

Pierce the cooled cake all over with a knife or skewer.

Slowly pour half the milk mixture over the cake, ensuring it reaches the edges. Wait 1 minute and pour the remaining milk.

Cool to room temperature, cover, and chill for 8–24 hours.

Whip the remaining 1½ cups heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cake.

Top with strawberries if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens