Layered Tres Leches Cake
A delightful layered cake soaked in three types of milk and topped with cream frosting, perfect for celebrations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup sugar
- 1 tsp vanilla extract
Milk Soak
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup whole milk
Cream Frosting
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour and baking powder. Set aside.
- Using an electric mixer, cream the softened butter and sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry flour mixture to the wet ingredients, mixing just until combined.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
- Once the cakes have cooled, poke holes in them using a fork. Pour the milk mixture over the cakes slowly, allowing it to be absorbed.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Place one cake layer on a serving platter, spread a layer of cream frosting on top, then place the second cake layer. Frost the entire cake with the remaining cream.
- Store the cake in the refrigerator for up to 3 days, covered to prevent drying out.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Let the cake soak overnight for maximum moisture. Apply a crumb coat before the final frosting layer for a neat appearance. Refrigerate the cake before serving for easier slicing.
Ingredient Substitutions: Use half-and-half instead of whole milk for a richer flavor.
How to Serve: Serve chilled with a side of fresh berries for added freshness.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Bake the cake layers a day in advance and soak overnight for best results.
Ingredient Substitutions: Use half-and-half instead of whole milk for a richer flavor.
How to Serve: Serve chilled with a side of fresh berries for added freshness.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days.
Make-Ahead Tips: Bake the cake layers a day in advance and soak overnight for best results.