Prepare to embark on a culinary journey that will transport your taste buds to the vibrant streets of Mexico with this decadent Tres Leches Cake. Imagine a light, airy sponge cake that's been lovingly soaked in three types of milk, creating a dessert so moist and luxurious it practically melts in your mouth. Topped with fresh, juicy strawberries, this cake isn't just a dessert - it's a creamy, dreamy experience that will have your guests begging for seconds (and the recipe)!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ cup unsalted butter
- 1 cup sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 2 cups strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour and baking powder. Set aside to ensure smooth, lump-free mixing later.
- In a large mixing bowl, cream the unsalted butter using an electric mixer until smooth and pale. Gradually add sugar and continue beating until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the flour mixture into the wet ingredients, stirring gently to maintain the cake's airiness. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and slightly springy to the touch.
- Remove the cake from the oven and let it cool completely on a wire rack for about 30 minutes.
- While the cake cools, prepare the three milk mixture. In a large bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream until well combined.
- Once the cake has cooled, use a fork to poke multiple holes across the entire surface, allowing the milk mixture to penetrate deeply.
- Slowly pour the three milk mixture over the cake, ensuring even distribution. Allow the cake to absorb the liquid, which may take 10-15 minutes.
- Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow complete absorption of the milks.
- Before serving, top the cake with freshly sliced strawberries, arranging them decoratively across the surface.
- Cut into 12 even squares and serve chilled. For best results, keep refrigerated until ready to serve.
Tips
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for the most even and fluffy cake texture.
- Don't Overmix: When combining flour with wet ingredients, mix gently to maintain the cake's light, delicate structure.
- Hole-Poking Technique: Use a fork to create plenty of holes in the cake before adding the milk mixture - this ensures maximum milk absorption.
- Chilling is Key: Refrigerate the cake for at least 2 hours (overnight is even better) to allow the milks to fully penetrate and develop rich flavor.
- Strawberry Placement: Add fresh strawberries just before serving to prevent them from making the cake soggy.
- Serving Tip: Keep the cake chilled until the moment you're ready to serve for the most refreshing and delightful experience.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 10g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 180mg
