Mom's Tres Leches Cake

Name: Mom's Tres Leches Cake
Prep time: 4 h
Cook time: 35 min
Total time: 4 h 35 min
Yield: 15 to 18
Cuisine: Latin American
Ingredients: MILK MIXTURE:; 14 oz can sweetened condensed milk; 12 oz can evaporated milk; 1 c heavy cream; 1 tsp vanilla; CAKE:; 2 c all-purpose flour; 2 tsp baking powder; 1 tsp salt; 1/2 tsp ground cinnamon; 8 Tbsp (1 stick) unsalted butter; 1 c whole milk; 4 large eggs, at room temperature; 2 c sugar; 2 tsp vanilla; FROSTING:; 1 c heavy cream; 3 Tbsp corn syrup; 1 tsp vanilla

By Fran Murray
@franmurray

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 cake that everyone will want a second slice of! The slight caramelization of the condensed milk, combined with the cream and the evaporated milk, really gives this cake a distinct taste that I just loved. I had never made a whipped cream frosting with corn syrup as a sweetener before, but I really love the light sweet taste that it brings to the recipe. The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

15 to 18

Prep:

4 Hr

Cook:

35 Min

Method:

Bake

Ingredients

MILK MIXTURE:
14 oz

can sweetened condensed milk
12 oz

can evaporated milk
1 c

heavy cream
1 tsp

vanilla
CAKE:
2 c

all-purpose flour
2 tsp

baking powder
1 tsp

salt
1/2 tsp

ground cinnamon
8 Tbsp

(1 stick) unsalted butter
1 c

whole milk
4 large

eggs, at room temperature
2 c

sugar
2 tsp

vanilla
FROSTING:
1 c

heavy cream
3 Tbsp

corn syrup
1 tsp

vanilla
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How to Make Mom's Tres Leches Cake

Step-by-Step

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 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.)