mom's tres leches cake

Name: Mom's Tres Leches Cake
Prep time: 4 h
Cook time: 35 min
Yield: 15
Cuisine: Latin American
Ingredients: ## MILK MIXTURE:; 1 can(s) sweetened condensed milk, 14 oz; 1 can(s) evaporated milk,12 oz.; 1 cup(s) heavy cream; 1 teaspoon(s) vanilla; ## CAKE:; 2 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1 teaspoon(s) salt; 1/2 teaspoon(s) ground cinnamon; 8 tablespoon(s) unsalted butter (1 stick); 1 cup(s) whole milk; 4 large eggs, room temperature; 2 cup(s) sugar; 2 teaspoon(s) vanilla; ## FROSTING:; 1 cup(s) heavy cream; 3 tablespoon(s) corn syrup; 1 teaspoon(s) vanilla

(3 RATINGS)

1.23K Pinches 12 Photos

Fran Murray

Fountain Hills, AZ

Updated on Feb 3, 2020

My son, Nick, came home from Argentina one year with a new found taste for Dulce de Leche. So, I made this cake for him. It's rich and delicious.

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A slice of Mom's Tres Leche Cake on a plate.

Blue Ribbon Recipe

This is one moist and delicious tres leches cake that everyone will want a second slice of! The slight caramelization from the condensed milk, combined with the cream and the evaporated milk, really gives this cake a distinct taste that we loved. We had never made a whipped cream frosting with corn syrup as a sweetener before, but love the light sweet taste that it brings to the recipe. A simple and impressive dessert.

— The Test Kitchen

prep time 4 Hr

cook time 35 Min

method Bake

yield 15 to 18

Ingredients

MILK MIXTURE:
1 can sweetened condensed milk, 14 oz
1 can evaporated milk,12 oz.
1 cup heavy cream
1 teaspoon vanilla
CAKE:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons unsalted butter (1 stick)
1 cup whole milk
4 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla
FROSTING:
1 cup heavy cream
3 tablespoons corn syrup
1 teaspoon vanilla

How To Make mom's tres leches cake

Test Kitchen Tips

You can forgo microwaving the condensed milk and use a double boiler. Gently boil and stir the milk until golden brown.

Step 1

For the milk mixture: Pour condensed milk into a large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes.

Step 2

Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla. Let cool to room temperature.
Step 3

For the cake: Preheat oven to 325 degrees. Grease 13x9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in a bowl.
Step 4

Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
Step 5

With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds. Then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla.
Step 6

Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds.
Step 7

Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes.
Step 8

Transfer cake to wire rack and let cool 10 minutes.
Step 9

Using skewer, poke holes at 1/2-inch intervals in the top of the cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes. Then refrigerate uncovered 3 hours or up to 24 hours.
Step 10

For the frosting: Remove cake from refrigerator 30 minutes before serving. With electric mixer on medium speed, beat heavy cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost cake and slice into 3-inch squares. Serve. (The assembled cake can be refrigerated for up to 3 days.)
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