The Ultimate Tres Leches Cake Recipe

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 oven to 350°F.

Spray a springform pan with cooking spray.

Sift together flour, baking powder, and salt in a small bowl.

In a mixing bowl, add sugar and 6 eggs, then mix for about 5-6 minutes until volume doubles.

Add 1 teaspoon of vanilla and 1/4 cup of water, blend on low until incorporated.

Add the sifted flour mixture and mix on very low or fold it in.

Pour the batter into the springform pan.

Bake in the oven for 40-45 minutes until the center is firm and pulls away from the sides.

Let the cake cool for about 20 minutes.

Cut around the edge of the cake with a knife to help release it from the pan.

Flip the cake onto a flat plate and carefully release the springform.

Pierce holes all around the top of the cake with a fork or toothpick.

In a bowl, combine 1 can of evaporated milk, 1 cup of heavy whipping cream, 1 can of condensed milk, and 2 teaspoons of vanilla extract, whisk until blended.

Drizzle the milk mixture over the top of the cake slowly to allow absorption.

Cover the cake with Saran Wrap and refrigerate for about 1 hour.

Whip 2 cups of heavy whipping cream, adding sugar and 1 teaspoon of vanilla extract gradually while mixing.

Spread the whipped cream over the top of the cake.

Garnish with strawberries or blueberries before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens