Mom's Tres Leches Cake
By
Fran Murray
@franmurray
10
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.
Blue Ribbon Recipe
This is one moist and delicious tres leche 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.
Note: You can forgo microwaving the condensed milk and use a double boiler. Gently boil and stir the milk until golden brown. 
Ingredients
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MILK MIXTURE:
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1 can(s)sweetened condensed milk, 14 oz
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1 can(s)evaporated milk,12 oz.
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1 cheavy cream
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1 tspvanilla
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CAKE:
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2 call-purpose flour
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2 tspbaking powder
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1 tspsalt
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1/2 tspground cinnamon
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8 Tbspunsalted butter (1 stick)
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1 cwhole milk
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4 largeeggs, room temperature
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2 csugar
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2 tspvanilla
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FROSTING:
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1 cheavy cream
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3 Tbspcorn syrup
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1 tspvanilla
How to Make Mom's Tres Leches Cake
- 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.
- Remove from microwave and slowly whisk in evaporated milk, cream, and vanilla. Let cool to room temperature.
- For the cake: Preheat oven to 325 degrees. Grease 13x9-inch baking pan. Whisk flour, baking powder, salt, and cinnamon in a bowl.
- Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
- 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.
- Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds.
- Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes.
- Transfer cake to wire rack and let cool 10 minutes.
- 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.
- 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.)
About Mom's Tres Leches Cake
Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Latin American
Collections: Fiesta Time! Mom Made It Best
