Tres Leches Cake is a traditional Latin cake that’s saturated with three different kinds of milk. Topped with whipped cream and a dusting of nutmeg, it’s certain to make any fiesta sweeter.
Tres Leches Cake
If you’ve never had this traditional Latin dessert you’re in for a treat. Tres leches cake is, basically a sponge-like cake designed to soak in the flavor of the three milk combination. The milk combination makes it incredibly moist and the cake basks in it’s own pool of creamy deliciousness. It’s made very much like our beloved poke cakes here in the South.
Tips for Making Tres Leches Cake
- Just like my ever popular coconut cream cake, this cake seems to get better and better as it sits. Allow time to let it chill at least overnight, before serving.
- I often make this cake, then wait to frost it with whipped cream the day I plan on serving it. Especially when topped with fresh whipped cream, as it’s not quite as stable. Cool whip, or your favorite brand of whipped topping is more stable and can be done sooner. Go with your personal preference.
- I love serving it with in seasonal berries on the side but, this is completely optional.
- In this recipe you’ll note that I like to put my own spin on this cake, adding a little rum and nutmeg to expand the flavor profile, making it even more interesting.
- It’s a terrific make ahead dessert that’s creamy and rich.
- You may also enjoy my key lime poke cake or lemon burst poke cake, too. Also, these tres leches cupcakes from Taste and Tell.
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Helpful Kitchen Items:
Tres Leches Cake
- 2 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground nutmeg divided
- 1 cup butter softened
- 1 1/4 cup granulated sugar divided
- 6 large eggs separated
- 3 tsp pure vanilla extract divided
- 2 1/2 tsp pure rum extract divided
- 1 cup buttermilk
- 1 12 oz can evaporated milk
- 1 14 oz can sweetened condensed milk
- 2 1/2 cup heavy cream divided
- Preheat the oven to 350°F. Butter and flour a 13 x 9 inch metal baking pan or spritz with baking spray.
- Cake: In a medium-size bowl, use a whisk to sift together all purpose four, baking powder, salt and 1/8 tsp ground nutmeg. Set aside.
- In the bowl of a stand mixer, cream together butter, 1 cup sugar,egg yolks, 2 tsp vanilla and 1 tsp rum extracts. Cream for 2-3 minutes.
- To the bowl add the sifted dry ingredients alternately with the buttermilk. Stop to scrape the sides of the bowl as needed.
- In a separate bowl, whip the egg whites until stiff peaks form then fold into the cake batter by hand. Pour batter evenly into the baking pan.
- Bake for 28-30 minutes or until a toothpick inserted into the center comes back clean.
- Rest for 20 minutes. Poke holes over the top of the cake with a fork or wooden skewer.
- For the filling: Whisk together the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, 1 tsp vanilla and 1 tsp rum extract and 1/8 tsp ground nutmeg.
- Pour 1/2 over the cake allowing it to seep into the cake, then pour the remaining on top.
- Cool to room temperature then cover and chill overnight.
- To serve, whip together the remaining 2 cup heavy cream with 1/4 cup granulated sugar and 1/2 tsp rum extract. Adjust sweetness taste.
- Frost the top with the whipped cream, dust with nutmeg and serve with seasonal berries.
- Store leftovers chilled.