End your Cinco de Mayo bash on a sweet note with this easy and delicious Tres Leche Cake. This classic Mexican cake is named for the three milks in the soaking liquid. The “three milks” used are evaporated and sweetened condensed milk, and heavy cream. Not your typical cake, it’s deliciously rich and moist, almost like a custard. The cake is like one big giant sponge soaking up the delicious milk syrup.
recipe developed for Baker’s Joy
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Stylist: Heather Bean
Prop Stylist: Heather Bean
Prep Time: 15 minutes
Cook Time: 26 minutes
Servings: 16
1 canBaker’s Joy¨ non-stick spray with flour
1 package (16.5 oz.) butter cake mix
1/2 cup unsalted butter, softened
1/2 cup water
3 large eggs
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1-1/2 cups heavy cream, divided
1 tsp. vanilla extract
1 Tbsp. sugar
Cake:
Preheat the oven to 350 ° F. Spray 13 x 9-inch pan with Baker’s Joy spray and set aside.
Beat cake mix, eggs, butter and water in large bowl with electric mixer on low speed to combine ingredients. Increase speed to medium and beat 4 minutes until batter is light and fluffy. Pour batter into prepared pan and bake 26 to 30 minutes, until cake springs bake when touched lightly.
Cool in pan on wire rack for 10 minutes. Invert cake onto platter with raised edges. Cool 30 minutes. Pierce cake all over with a fork 20-30 times.
Combine sweetened condensed milk, evaporated milk, and ½ cup heavy cream. Slowly pour glaze over cake allowing it to soak in. Refrigerate cake at least 4 hours.
Beat remaining heavy cream, sugar and vanilla until stiff peaks form. Spread over top of cake and refrigerate until ready to serve.
