Tres Leches cake is so unique and delicious, it has reached almost mythical proportions. Make it and you’ll know why. This is one of Dorothy Sibole’s excellent recipes.
Ingredients
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1-1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 cup unsalted butter
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2 cups white sugar (divided)
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5 eggs
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1-1/2 teaspoon vanilla extract (divided)
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1 cup milk
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Half of a 14-ounce can sweetened condensed milk
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Half of a 12-ounce can evaporated milk
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1/3 cup liqueur (Frangelico, Brandy or Chambord, for example; optional)
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1-1/2 cups heavy (whipping) cream
Instructions
- Preheat oven to 350°F.
- Grease and flour a 9×13-inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream the butter and 1 cup of the sugar together until fluffy.
- Add the eggs and 1/2 teaspoon of the vanilla.
- Beat well.
- Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
- Pour batter into prepared pan. Bake for 30 minutes.
- When cake has finished baking, pierce it in 15 or more places with a fork or skewer, and let it cool.
- Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake.
- Refrigerate for at least 2 hours before serving.
- Whipped Cream Topping:
- When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick.
- Spread over top of cake.
Notes
Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.
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