Tres Leches Cake

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Tres Leches Cake. Where have you been all my life? I recently tried tres leches cake for the very first time at a local restaurant, and I was immediately hooked! Yellow cake soaked in a combination of cream, sweetened condensed milk, and evaporated milk and topped with whipped cream. SO yummy, and really quite simple to whip up from scratch. This recipe comes from Alton Brown over at the Food Network – I’m thinking next time I might add some coconut extract and swap out the cream for some cream of coconut. You’ll want to make this recipe at least a day in advance – you really want the milk to saturate the cake and infuse it with sweetness.

Tres Leches Cake

• 6 3/4 oz cake flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 4 oz unsalted butter, at room temperature
• 8 oz sugar
• 5 eggs, room temperature
• 1 1/2 tsp vanilla extract

For the glaze:

• 1 12 oz can evaporated milk
• 1 14 oz can sweetened, condensed milk
• 1 cup half and half

Whipped cream, toasted coconut, maraschino cherries, and fresh strawberries are all optional toppings.

Preheat the oven to 350. Grease and flour a 9X13 cake pan.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until light and fluffy (about 1 minute). Reduce speed to low, and gradually add the sugar with the mixer still running. Add the eggs, 1 at a time, and mix thoroughly to combine after each egg. Add the vanilla extract and stir to combine. Add the flour mixture to the mixer in 3 batches, and mix until just combined. Spread the batter evenly into the prepared cake pan. Bake on the middle rack of the oven for 20-25 minutes until cake is lightly golden and reaches and internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a fork. Allow the cake to cool completely. Combine the 3 types of milk for the gaze and pour over the top of the cake. Cover, and refrigerate overnight before serving.

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