foolproof tres leches
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Foolproof Tres Leches Cake

Try out this heavenly, delicious yellow cake covered in three different kinds of milk!
Prep Time15 mins
Cook Time30 mins
Cooling Time2 hrs
Total Time45 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cake, Tres Leches, Yellow Cake
Servings: 6

Ingredients

For the Cake

  • 2 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 2/3 cup Unsalted Butter room temperature
  • 1 1/3 cups White Sugar
  • 7 Eggs
  • 1 tsp Vanilla Extract

For the Milk Soaker

  • 2.5 cups Whole Milk
  • 14 oz Sweetened Condensed Milk
  • 12 oz Evaporated Milk

For the Frosting

  • 2 cups Heavy Whipping Cream
  • 1 cup White Sugar
  • 1 tsp Vanilla Extract
  • Pinch of Cinnamon

Instructions

  • Preheat the oven to 350 degrees. Sift the flour and baking powder into a medium bowl, set aside. If you don’t know what sifting is, it’s basically putting the ingredients through a tiny mesh strainer to get out any of the lumps and clumps.
  • In a large bowl, cream the butter and the sugar (basically beat the butter with a mixer on low and start adding the sugar gradually until its incorporated and fluffy).
  • Once the creamed butter is fluffy, add the vanilla extract and eggs (one at a time) and beat with a hand mixer.
  • When the eggs are all combined, slowly add the flour mixture a couple of tablespoons at a time and beat it all together. When it’s all mixed together, pour it into a 13×9, greased, baking pan. The batter may be thick, that is okay!
  • Bake for 30 minutes. When the cake comes out, let it cool for a few minutes and then poke holes all over the top of it with a fork.
  • Combine your three milks and then pour it over the cake a little at a time until it’s all completely absorbed. Place it in the refrigerator for 2 hours.
  • After two hours, you are ready to frost! Simply beat the heavy cream with the sugar on high until thick and spreadable (takes about 3 minutes). Spread it on the cake and top with cinnamon! Store in the fridge for up to 3 days.