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    Home » Recipes » Dessert Recipes

    Supper Club: Tres Leches (Milk Cake)

    Modified: Dec 18, 2016 · Published: May 8, 2010 by Ashley

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    Tres Leches (Milk Cake)

    This month's Supper Club theme was Ocho de Mayo, so it was all Mexican food. I've always wanted to try making a tres leches cake, so I figured this would be the perfect occasion to do it. It was an insanely delicious cake. The only thing that I wasn't prepared for was that the cake would take a while to absorb the milk mixture. Give yourself a good 45 minutes for it to soak in before you frost it. This is a moist and delicious cake that is sure to be a big hit at any party.

    Tres Leches (Milk Cake)

    Tres Leches (Milk Cake)

    Tres Leches (Milk Cake)

    Tres Leches (Milk Cake)
    Allrecipes - Stephanie

    "This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!"

    Original Recipe Yield 1 -9x13 inch cake

    1 ½ cups all-purpose flour
    1 teaspoon baking powder
    ½ cup unsalted butter
    1 cup white sugar
    5 eggs
    ½ teaspoon vanilla extract

    2 cups whole milk
    1 (14 ounce) can sweetened condensed milk
    1 (12 fluid ounce) can evaporated milk
    1 ½ cups heavy whipping cream
    1 cup white sugar
    1 teaspoon vanilla extract

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.

    2. Sift flour and baking powder together and set aside.

    3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the ½ teaspoon vanilla extract; beat well.

    4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.

    5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.

    6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.

    7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

    Nutritional Information:
    Amount Per Serving Calories: 280 | Total Fat: 13.7g | Cholesterol: 87mg

    MacGourmet Rating: 5 Stars

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    Reader Interactions

    Comments

    1. justjoycee

      May 12, 2010 at 10:49 pm

      My favorite....looks sooo good.

      Reply
    2. Katy ~

      May 15, 2010 at 4:06 pm

      I was just researching recipes for this today, so what a coincidence. Because I trust you, I think this is now on my to-do list. Thanks for sharing your experience. Now I'm inspired.

      Reply

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