Tres Leches Cake

155 mins
Serves 1
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Directions

  1. 1Add sugar, eggs, and milk to a bowl.
  2. 2Add sugar, eggs, and milk to a bowl.
  3. 3Add sugar, eggs, and milk to a bowl.
  4. 4Beat the sugar, eggs, and milk until well combined and light yellow.
  5. 5Beat the sugar, eggs, and milk until well combined and light yellow.
  6. 6Beat the sugar, eggs, and milk until well combined and light yellow.
  7. 7Fold in flour, salt, and baking powder into the wet mixture until just combined, to keep the mixture light and airy.
  8. 8Fold in flour, salt, and baking powder into the wet mixture until just combined, to keep the mixture light and airy.
  9. 9Fold in flour, salt, and baking powder into the wet mixture until just combined, to keep the mixture light and airy.
  10. 10Add vanilla to the egg whites.
  11. 11Add vanilla to the egg whites.
  12. 12Add vanilla to the egg whites.
  13. 13Beat the egg whites with vanilla until stiff peaks form.
  14. 14Beat the egg whites with vanilla until stiff peaks form.
  15. 15Beat the egg whites with vanilla until stiff peaks form.
  16. 16Gently fold the beaten egg whites into the cake batter.
  17. 17Gently fold the beaten egg whites into the cake batter.
  18. 18Gently fold the beaten egg whites into the cake batter.
  19. 19Pour the cake batter into a pre-buttered 9x13 casserole dish.
  20. 20Pour the cake batter into a pre-buttered 9x13 casserole dish.
  21. 21Pour the cake batter into a pre-buttered 9x13 casserole dish.
  22. 22Bake at 3500F (1750C) for 35 to 40 minutes.
  23. 23Bake at 3500F (1750C) for 35 to 40 minutes.
  24. 24Bake at 3500F (1750C) for 35 to 40 minutes.
  25. 25Let the baked cake cool completely.
  26. 26Let the baked cake cool completely.
  27. 27Let the baked cake cool completely.
  28. 28Slice the cooled cake in half horizontally.
  29. 29Slice the cooled cake in half horizontally.
  30. 30Slice the cooled cake in half horizontally.
  31. 31Combine sweetened condensed milk, evaporated milk, and heavy cream in a measuring cup to make the syrup.
  32. 32Combine sweetened condensed milk, evaporated milk, and heavy cream in a measuring cup to make the syrup.
  33. 33Combine sweetened condensed milk, evaporated milk, and heavy cream in a measuring cup to make the syrup.
  34. 34Whisk the syrup ingredients together until well combined.
  35. 35Whisk the syrup ingredients together until well combined.
  36. 36Whisk the syrup ingredients together until well combined.
  37. 37Pour half of the syrup evenly over the bottom half of the cake.
  38. 38Pour half of the syrup evenly over the bottom half of the cake.
  39. 39Pour half of the syrup evenly over the bottom half of the cake.
  40. 40Pour heavy cream into a bowl.
  41. 41Pour heavy cream into a bowl.
  42. 42Pour heavy cream into a bowl.
  43. 43Add powdered sugar to the heavy cream.
  44. 44Add powdered sugar to the heavy cream.
  45. 45Add powdered sugar to the heavy cream.
  46. 46Beat the heavy cream and powdered sugar until thick, but do not overbeat to avoid making butter.
  47. 47Beat the heavy cream and powdered sugar until thick, but do not overbeat to avoid making butter.
  48. 48Beat the heavy cream and powdered sugar until thick, but do not overbeat to avoid making butter.
  49. 49Spread a layer of whipped cream over the bottom cake layer.
  50. 50Spread a layer of whipped cream over the bottom cake layer.
  51. 51Spread a layer of whipped cream over the bottom cake layer.
  52. 52Add diced strawberries on top of the whipped cream.
  53. 53Add diced strawberries on top of the whipped cream.
  54. 54Add diced strawberries on top of the whipped cream.
  55. 55Place the other half of the cake on top of the strawberries and whipped cream layer.
  56. 56Place the other half of the cake on top of the strawberries and whipped cream layer.
  57. 57Place the other half of the cake on top of the strawberries and whipped cream layer.
  58. 58Pour the remaining syrup over the top cake layer, poking holes to ensure even absorption.
  59. 59Pour the remaining syrup over the top cake layer, poking holes to ensure even absorption.
  60. 60Pour the remaining syrup over the top cake layer, poking holes to ensure even absorption.
  61. 61Spread the remaining whipped cream evenly over the entire cake.
  62. 62Spread the remaining whipped cream evenly over the entire cake.
  63. 63Spread the remaining whipped cream evenly over the entire cake.
  64. 64Garnish the cake with fresh strawberries.
  65. 65Garnish the cake with fresh strawberries.
  66. 66Garnish the cake with fresh strawberries.
  67. 67Refrigerate the cake for a couple of hours or overnight for best results.
  68. 68Refrigerate the cake for a couple of hours or overnight for best results.
  69. 69Refrigerate the cake for a couple of hours or overnight for best results.

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 7 eggs
  • 7 eggs
  • 7 eggs
  • 1.25 cups sugar
  • 1.25 cups sugar
  • 1.25 cups sugar
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 0.5 cup whole milk
  • 1.25 tsp vanilla extract
  • 1.25 tsp vanilla extract
  • 1.25 tsp vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (12 oz) evaporated milk
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
  • 3.75 cups heavy whipping cream
  • 3.75 cups heavy whipping cream
  • 3.75 cups heavy whipping cream
  • 0.5 cup powder sugar
  • 0.5 cup powder sugar
  • 0.5 cup powder sugar
  • strawberries
  • strawberries
  • strawberries

Equipment

casserole dish (9x13)bowlselectric mixerspatulawhiskknife

Tips

  • Fold in dry ingredients and egg whites gently to keep the mixture light and airy.
  • Do not overbeat the heavy cream for the whipped cream, or it will turn into butter.
  • For best results, let the cake chill in the fridge for a couple of hours, or even better, overnight.