Friday, December 23, 2011

Tres leches cake

My mom decided that she wanted to make Paella for dinner with family friends and asked me to come up with a dessert to serve with it. Something with a spanish feel, and not too heavy. I came upon some recipes for Tres leches cake and remembered how delicious they were when I first tasted this cake in Costa Rica.

Most of the recipes were similar but I settled on a recipe from Martha Stewart.

My mom ended up making the cake and said it was really easy. I just helped put the whipped cream and fruit (we chose raspberries) for the topping. It tasted delicious,  and was nice and light! will definitely have to make this one again.


  • 1/2 cup (1 stick) butter, melted and cooled, plus more for baking dish
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 5 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 cup whole milk
  • 2 cups heavy cream
  • 5 cups fresh fruit (optional) (we used raspberries)


  1. Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes, rotating dish halfway through.
  2. In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool to room temperature, about 1 hour.
  3. Whip cream and 1/4 cup sugar to medium peaks. To serve, spread whipped cream evenly over cooled cake. Top with fruit if desired.

1 comment:

Tarantula said...

Made this recipe! Thanks El!


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