Tres Leches

Over the past couple Months, Dana and I have been traveling a lot. We have found ourselves in a ton of airports. While we were waiting for one of our many delays, we stumbled upon one vendor selling Tres Leches cake. It was awesome! Ever since that day, I have been craving Tres Leches Cake. I researched the recipe and finally decided to make it. To my surprise, it was an easy cake to make. While easy, it does take some patiences as you have to wait a whole day for the milk to absorb into the cake. It is worth it.

Tres Leches Cake – (From Alton Brown)

Cake

Vegetable oil or non-stick spray
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 large eggs
1 1/2 teaspoons vanilla extract

Milky Glaze

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

Whipped Cream Topping

2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract
Maraschino cherries, for serving

The Cake

Preheat the oven to 350 degrees Fahrenheit.

Lightly grease a 13×9 inch pan. Then lightly flour the inside. Move the flour around to make sure that you greased all of the nooks and crannies.

Place the room temperature butter into the bowl of a stand mixer.

Using the paddle attachment, beat on medium speed until fluffy, roughly 1 minute. Turn the mixer down to low and with the mixer still running, gradually add the sugar over 1 minute time period. Stop to scrape down the sides of the bowl, if necessary. Add the eggs one at a time and thoroughly beat after each addition.

Add the vanilla extract and mix to combine. Sift the flour and then add it to the mixture in three equal parts. Make sure to mix thoroughly after each addition.

Transfer the batter to the prepared pan and spread evenly. It is noted that it will appear as if there is not that much batter in the pan. It is perfectly OK as it will rise a lot.

Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and springy to the touch. Remove the cake pan to a cooling rack and set a timer for 30 minutes.

When the timer goes off, use a skewer or a fork to poke hole all over the top of the cake. Then allow the cake to fully cool. Roughly, 30-45 minutes.

Preparing the Glaze

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While the cake cools prepare the glaze. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a large bowl or measuring cup.

Once combined, pour the glaze over the cake. This will look like a lot, but remember it will be absorbed into the cake.

Cover the cake and refrigerate overnight.

Homemade Whipped Cream

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on medium/low until stiff peaks are formed.