Tres Leches Cake Recipe - Mexican Hot Milk Cake

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories, and whipped topping is often cheaper.

Preheat the oven to 350°F (175°C) and prepare a baking dish by greasing it.

In a mixing bowl, combine 1 cup of cake flour and 1 teaspoon of baking powder.

In another bowl, beat together 4 eggs and 1 cup of sugar until the mixture is fluffy and pale.

Gradually add the dry ingredients to the egg mixture and mix until just combined.

Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes or until golden and a toothpick comes out clean.

Once baked, remove the cake from the oven and let it cool for about 10 minutes.

Poke holes all over the top of the cake using a fork or skewer.

In a separate bowl, mix together 1 cup of milk, 1 can of sweetened condensed milk, and 1 can of evaporated milk until well combined.

Pour the milk mixture over the cooled cake, ensuring it seeps into the holes.

Refrigerate the cake for at least 2 hours or overnight to allow it to soak up the milk mixture.

Before serving, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract and spread it over the top of the cake.

Garnish with fruit and a sprinkle of cinnamon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens