Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

2-Layer Tres Leches Cake

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.

by Betsy Carter featured in 5 Popular Mexican Desserts

25 minutes

Inspired by buzzfeed.com

25 minutes

Ingredients

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, 1 can (395 g)
  • 2 cups
    heavy whipping cream (480 mL)
  • ¼ cup
    powdered sugar (30 g)
  • assorted berries, for serving, optional

Advertisement

Preparation

  1. Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
  2. 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.
  3. Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
  4. Preheat the oven to 350°F (180°C).
  5. Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
  6. Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
  7. Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
  8. 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.
  9. 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.
  10. Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
  11. In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
  12. Carefully transfer one of the cakes to a cake stand.
  13. Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
  14. Decorate with berries, if desired.
  15. Slice and serve.
  16. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this