Indulgent Decadent Tres Leches (Milk Cake) Recipe You’ll Love

Experience the bliss of this Decadent Tres Leches (Milk Cake), a rich and moist dessert that enchants every gathering.

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Prep Time 15

Cook Time 30

Chilling Time 1

Total Time 1 45

Servings: 12 slices

Course: Dessert

Cuisine: Latin American

Calories: 350

For the Cake

2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
1.5 cups Granulated Sugar No substitutions recommended for sweetness.
1 Tbsp Baking Powder Ensure it is fresh for best results.
1 tsp Salt A small quantity is necessary.
5 large Eggs Can use egg substitutes for a vegan version.

For the Milk Mixture

1 cup Whole Milk Almond or oat milk can be used for a dairy-free version.
1 can Sweetened Condensed Milk No significant substitutes; low-fat versions are available.
1 can Evaporated Milk No substitutes recommended.
1 tsp Vanilla Extract Use pure vanilla for best results.

For the Topping

Preparation

Preheat Oven: Begin by setting your oven to 350°F (175°C). Grease a rectangular baking dish to ensure your cake releases easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
Beat Eggs and Sugar: In a separate bowl, beat the eggs and granulated sugar until fluffy and pale yellow, about 5 minutes.
Combine Mixtures: Gently fold the dry ingredients into the egg mixture until just combined.
Bake: Pour the batter into your prepared baking dish and bake for 25-30 minutes.
Soak with Milk Mixture: Poke holes all over the cake and pour milk mixture over it.
Whip Cream Topping: In a chilled bowl, whip the heavy cream until soft peaks form and spread over the cake.
Chill and Serve: Refrigerate the cake for at least an hour before serving.

For added flair, garnish with fresh fruit or chocolate shavings.