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Tres Leches.

November 17, 2010 by Carolina

Growing up in Miami I came to love Cuban cuisine, especially the baked goods. Tres Leches is probably my favorite type of cake, it’s moist, extra sweet (I have a huge sweet tooth) & amazing. It also happens to be my friend Tracey’s favorite cake, which I made her as a gift on her special day. Are you ready for the best cake you’ll ever have?

Cake Ingredients

1 1/2 Cups of Flour

1 TSP Baking powder

1/2 Cup Unsalted Butter, room temperature (about 8 TBS)

3/4 Cup of Sugar

5 Eggs

1/2 TSP Vanilla Extract

1 Cup Whole Milk

1 Cup Condensed Milk

2/3 Cup Evaporated Milk

Preheat oven to 350°F. Grease & flour your baking pan (I like canola spray & use a 8×11-inch pan); set aside. In a large bowl, sift the flour & baking powder.

In a separate bowl, using a mixer, cream the butter & sugar together on medium speed until the sugar & butter are combined.

Reduce mixer speed to medium-low & begin to add the eggs, one at a time. Make sure you allow each egg to be fully mixed in before adding the next. After mixing in the last egg go ahead & add the vanilla & beat until fully combined (it’ll look a little foamy).

You are now ready to fold in the sifted flour/baking soda. Do it a little bit at a time until its all incorporated into the mixture & becomes a consistent batter.

Pour the batter into the greased pan & bake 30 minutes; you’ll know its done when you stick a knife in the middle & it comes out clean. Remove from oven and set aside to cool.

When the cake is almost cool, in separate bowl, mix the whole, sweetened & condensed milks together. Once the cake is cool, piece it all over with a fork. Pour the milk mixture over the whole cake.

Place the cake in the refrigerator for 3 to 6 hours, until the milk is completely absorbed (see below). You are now ready to make the icing.

Icing Ingredients

1 1/2 Cups Whipping Cream

1/2 Cup Sugar

1 TSP Vanilla Extract

In a bowl, beat the whipping cream, sugar & vanilla together with a mixer until the icing reaches the consistency of whipped cream (about 6-8 minutes).

Traditional Tres Leches is typically frosted & topped with cherries. Since this was a special occasion Tres Leches I opted to pipe the icing on the cake. I also added silver sugar balls, for a little glam.

The birthday girl & guests loved the cake. I hope you do too. Buen provecho!


Carolina is a marketing professional living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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