Creamy Tres Leches Cake
Author: Chef Shosh
Serves: 18-20 Servings
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ cup unsalted butter, softened
- 1 cup sugar
- 5 eggs
- 1 tsp vanilla extract
- 2 cups whole milk
- 1 14-oz can sweetened condensed milk
- 1 12-oz can evaporated milk
- 1 ½ cups heavy whipping cream
- ½ cup sugar
- 1 tsp vanilla extract
- Sliced strawberries (optional for garnish)
- Preheat oven to 350 degrees F.
- Grease one 9x13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter and 1 cup sugar together until light and fluffy.
- Add eggs and the ½ teaspoon vanilla extract.
- Gradually add the flour mixture to the butter mixture;
- Mix until combined.
- Pour batter into prepared pan.
- Bake at 350 degrees F for 30-40 minutes.
- Pierce cake several times with a toothpick.
- Whisk together whole milk, condensed milk, and evaporated milk.
- Pour over the top of the cooled cake.
- Whip heavy cream, the remaining ½ cup of the sugar, and the remaining 1 teaspoon vanilla together until thick.
- Spread evenly over the top of cake.
- Refrigerate for at least one hour before serving.
- Garnish with sliced strawberries.
Recipe by Chef Times Two at https://www.cheftimestwo.com/creamy-tres-leches-cake/
3.5.3226