Ingredients Jump to Instructions ↓

  1. Favorite Tres Leches cake


  3. 1 1/4 cup cake flour

  4. 1 teaspoon baking powder

  5. 1 cup sugar

  6. 1/3 cup oil

  7. 5 eggs , large

  8. 1 teaspoon plus 1 teaspoon real vanilla extract

  9. 1 cup plus 1/2 cup milk (I use 2%)

  10. 1 cup sweetened condensed milk

  11. 1 cup plus 3/4 cup heavy cream

  12. 1 tablespoon rum

  13. 1 pinch salt

  14. optional garnishes- fresh berries or cinnamon

Instructions Jump to Ingredients ↑

  1. Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.

  2. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

  3. Let the cake cool until it feels room temperature.

  4. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

  5. Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

  6. In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.

  7. Top with a sprinkle of cinnamon or garnish with fresh berries.


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