93% would make again
2-Layer Tres Leches Cake
featured in 5 Popular Mexican Desserts
So, you’ve been tasked with baking a cake. Think beyond the usual suspects – angel food, carrot cake, even red velvet – and opt for something totally original, like this two-layer tres leches cake. This traditional Mexican dessert is topped with whipped cream and drizzled with a mixture of evaporated, condensed, and coconut milk. It’s surprisingly easy, but it looks (and tastes) very impressive.
Inspired by buzzfeed.com
for 8 servings
- 1 ¾ cups all-purpose flour (220 g)
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 6 large eggs
- 1 ¼ cups granulated sugar (250 g)
- ¼ cup whole milk (60 mL)
- ½ teaspoon vanilla extract
- nonstick cooking spray, for greasing
- ½ cup evaporated milk (120 mL)
- ½ cup coconut milk (120 mL)
- 14 oz condensed milk (395 g), 1 can
- 2 cups heavy whipping cream (480 mL)
- ¼ cup powdered sugar (25 g)
- assorted berry, for serving, optional
- Calories 650
- Fat 39g
- Carbs 70g
- Fiber 0g
- Sugar 53g
- Protein 15g
Estimated values based on one serving size.
- Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
- In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
- Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
- Preheat the oven to 350°F (180°C).
- Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
- Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
- Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
- While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
- Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
- Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
- In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
- Carefully transfer one of the cakes to a cake stand.
- Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
- Decorate with berries, if desired.
- Slice and serve.