Tres Leches Pastel
A dense, extremely moist tres leches cake is prepared by soaking a simple vanilla cake in a rich mixture of three milks and topping it with whipped cream.
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Instructions
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Preheat the oven to 325 F.
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Combine flour, baking powder, and salt in a large bowl.
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In a separate bowl, beat oil, sugar, and 1 tsp vanilla.
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Gradually beat in eggs, one at a time, until fully incorporated.
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Stir in 1/2 cup milk, then gently fold in the dry flour mixture until just combined.
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Pour batter into a lightly greased cake pan and bake for 30-40 minutes, or until a toothpick comes out clean.
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Cool cake to room temperature in the pan, transfer to a raised-edge platter, pierce 20-30 times with a fork, and chill for 30 minutes.
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While the cake chills, whisk together sweetened condensed milk, evaporated milk, heavy cream, and optional rum or brandy for the syrup.
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Slowly pour the milk mixture over the cooled, pierced cake; refrigerate for 1 hour, periodically spooning any milk runoff back onto the cake.
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Just before serving, beat heavy cream, vanilla, and sugar in a chilled bowl until stiff peaks form.
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Spread whipped topping over the cake and garnish with a sprinkle of cinnamon or fresh berries.