The Ultimate Tres Leches Cake Recipe You’ll Love! 🎂✨
You’re going to love this! 🎉 Have you ever tried making a cake that’s soft, sweet, and soaking in delicious milk? Well, that’s exactly what a Tres Leches Cake is all about! 🌟 This cake, made with three different kinds of milk, is an absolute showstopper. And guess what? It’s super easy to make! 😋 Whether you’re looking for a simple dessert for a family gathering or want to impress your friends with your baking skills, this cake is going to steal the spotlight. Plus, it’s versatile! You can tweak it with your favorite toppings or make it your own. So, why wait? Dive in, and let’s make this incredibly delicious Tres Leches Cake together! You won’t regret it, promise! 😄
Table of Contents
Tres Leches Cake
If you’re craving something sweet and fluffy, the Tres Leches Cake is a must-try! 🎂 It’s a delightful dessert that will melt in your mouth with its creamy texture and delicious blend of flavors. First, you start with a moist sponge cake, then pour a trio of sweet milk – condensed, evaporated, and regular milk – over it, creating a soft, moist, and dreamy treat. 😋
-
Prep Time:
15 minutes -
Cook Time:
1 hour -
Total Time:
1 hour 15 minutes -
Yield:
6 servings
Ingredients
- 1 box of cake mix (or homemade sponge cake)
- 1 can of condensed milk
- 1 can of evaporated milk
- 1 cup of whole milk
- Whipped cream for topping
- Fresh fruit for garnish (optional)
Instructions
- First, bake the sponge cake according to the instructions on the box or prepare your homemade sponge cake. Let it cool completely.
- Next, in a large bowl, combine the condensed milk, evaporated milk, and whole milk. Mix them together until smooth.
- Then, poke holes all over the cooled cake with a fork or skewer. Pour the milk mixture over the cake slowly, allowing it to soak in. Let it sit for about 30 minutes to absorb all the milk. 😍
- Once the cake is fully soaked, top it with a generous layer of whipped cream. You can also add fresh fruit like strawberries or mango slices for that extra burst of flavor! 🍓🍇
- Finally, chill the cake in the refrigerator for at least 2 hours before serving. Trust me, it gets even better as it sits! 🥶
Tres Leches Cake: A Sweet, Moist Delight! 🎂🥥
Looking for a dessert that’s both creamy and indulgent? You’re going to love this Tres Leches Cake! 😋 It’s a soft sponge cake soaked in a trio of milks, creating a rich, luscious flavor that will have everyone asking for more. Plus, the best part is, it’s super easy to make! So, let’s dive right into it! 🎉
Ingredients You’ll Need 🥛
First, gather your ingredients, which include basic cake essentials and, of course, the three types of milk that make this dessert so famous. 🧁
Preparation Method: How to Make This Heavenly Cake ✨
Now, it’s time to prepare your Tres Leches Cake! First, bake your cake base and let it cool. Once cooled, make the soaking mixture by combining sweetened condensed milk, evaporated milk, and whole milk. Next, pour the mixture over the cake, allowing it to soak up all that deliciousness. Lastly, top it off with whipped cream for that extra dreamy finish! 😍
Tres Leches Cake: A Perfect Dessert for Any Occasion 🎉
Lastly, you’ll be amazed at how this simple cake transforms into a moist, flavorful dessert that everyone will rave about. Whether it’s for a special celebration or just a treat for the family, Tres Leches Cake is always a hit! 🎈
Nutrition 🌟
- Serving Size:1 slice
- Calories:350
- Sugar:30g
- Sodium:150mg
- Fat:20g
- Saturated Fat:10g
- Carbohydrates:50g
- Fiber:2g
- Protein:4g
- Cholesterol:50mg
FAQs ❓
Do you peel plums before baking?
It depends on how you’re using them. When making jelly or jam, yes you should peel plums. When making this recipe, or other recipes where you roast or bake plums, leave the skin on. They add nice color and shape, plus a bit of tartness that contrasts nicely with the sweetness of the plum flesh.
What is the difference between a tart and a plum galette with puff pastry?
I took a few liberties in naming this plum dessert a “tart.” Mine is actually not really a tart or a galette. Technically, tarts are baked in a very specific style pan (a tart pan) while a galette is a French pastry that’s basically a freeform pie. For a galette, pie crust is rolled flat, filled with lots of fresh fruit (sliced or chopped) then the edges of the crust are folded over the edge of the fruit, overlapping around 1 inch. My tarts are freeform, but with a thinner, puff pastry crust instead of a pie crust. In addition, mine don’t have as much fruit as a typical galette, and the edge of the crust isn’t folded on top of the fruit.
How do you keep the bottom of mini plum tarts from getting soggy?
I’ve never had an issue with these tarts getting soggy. Don’t make them more than 8 hours ahead and make sure to cook them until the crust is crispy.
Try These Other Recipes!
Recipe by Jound
25 mins
Recipe by Jound
15 mins
Recipe by Jound
25 mins
Recipe by Jound
30 mins