Description
This Mexican Tres Leches cake uses three types of milk. You top the cake with cinnamon whipped cream for your celebration.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 cup unsalted butter
- 1 cup white sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 0.25 cup whole milk
- 2 cups heavy whipping cream
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees F.
- Grease a 9×13 inch baking pan.
- Whisk flour and baking powder in a bowl.
- Beat butter and 1 cup sugar in a separate bowl.
- Add eggs and vanilla to the butter mixture.
- Stir the flour mixture into the wet ingredients.
- Pour batter into the pan and bake for 30 minutes.
- Whisk evaporated milk, condensed milk, and whole milk in a pitcher.
- Poke holes across the warm cake with a fork.
- Pour the milk mixture over the cake.
- Refrigerate the cake for 4 hours.
- Whip heavy cream with 2 tablespoons sugar and cinnamon.
- Spread the cream over the chilled cake.
Notes
- Use room temperature eggs.
- Chill the cake before adding the topping.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Calories: 340
Keywords: cinco de mayo cake, tres leches cake, mexican dessert, party cake