It's hard to find a dessert more decadent than Tres Leches Cake. This Mexican classic is like a cross between an irresistible flan and heavenly sponge cake - but its best feature is definitely the creamy topping made with sweetened condensed milk, evaporated milk, and heavy cream.
The name of the cake, “tres leches,” means “three milks” in Spanish and is named for the milky sauce that soaks the heavy sponge cake.
Ingredients – coconut milk – sweetened condensed milk – evaporated milk – heavy whipping cream – all purpose flour – baking powder – unsalted butter – white sugar – vanilla extract – cinnamon
Add the stick of softened butter to a mixing bowl and mix until creamy using an electric mixer. Once it’s creamy, add the 1 cup of sugar and mix until it’s the fluffy consistency of a frosting.
Sift flour and baking powder together in a separate bowl and set aside.
In a separate bowl, beat the eggs until they’re a creamy color and have a bit more volume (about 3 to 5 minutes). Add a 1/2 teaspoon vanilla to the eggs and beat for another minute.
Pour the egg mixture into the butter mixture and blend together. Then, while still mixing, add the flour mixture in a couple of spoonfuls at a time until well blended.
Head to the blog for the full list of ingredients and instructions for this Tres Leches Cake!