Tres Leches Cake
A classic tres leches cake soaked in a trio of milks and topped with fresh fruit for a vibrant finish on the decadent dessert.
Servings 12
Ingredients:
Sponge Cake
- 6 Large Eggs room temperature
- 2 cup Granulated Sugar
- 2 tsp Pure Vanilla Extract
- 3 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Kosher Salt
- 1 cup Prairie Farms Whole Milk room temperature
Milk Soak
- 2 cups Prairie Farms Heavy Whipping Cream
- 1 can (12 oz) Evaporated Milk
- 1 tsp Ground Cinnamon
- 1 can (14 oz) Sweetened Condensed Milk
Whipped Cream Topping
- 1 cup Prairie Farms Heavy Whipping Cream
- 2 tbsp Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 2 tbsp Prairie Farms Sour Cream
- A pinch Kosher Salt
- topping Fresh Berries strawberries, blueberries, raspberries, etc.
Directions:
Make Sponge Cake
- Preheat oven to 350℉. Prepare a 9x13" baking dish by coating with butter. Set aside.
- In a large bowl, add eggs and sugar. Beat using an electric mixer until fluffy and lightened in color, about 8 minutes. Add vanilla extract, then beat. Scrape down sides of bowl.
- In a medium bowl, whisk together flour, baking powder, and salt. Add half of the flour mixture to the whipped eggs. Beat on low speed until just combined. Add milk, beat until just combined. Add remaining flour mixture and beat on low. Scrape down sides of bowl.
- Add batter to prepared baking dish. Bake until a cake tester inserted comes out clean, about 25 minutes. Let cool completely.
Make Milk Soak
- In a medium-sized pot, whisk together heavy cream, evaporated milk, and cinnamon. Place over medium-high heat and bring to a boil, while stirring frequently.
- Once boiling, reduce heat to low and simmer for 2 minutes while stirring continuously. Remove from heat then whisk in sweetened condensed milk.
- Once cake has cooled, using a fork or wooden skewer, poke holes evenly spaced all over the cake. Pour milk soak over entire cake. Cover and refrigerate over night, at least 8 hours.
Make Whipped Cream Topping
- Right before you are ready to serve, make the whipped cream. In a large bowl, add the heavy whipping cream, powdered sugar, vanilla extract, sour cream, and a pinch of salt. Beat using an electric mixer until stiff peaks form.
- Spread whipped cream evenly over top of cake. Top generously with various fruits. Slice, serve, and enjoy!
Notes
Store leftovers covered in the fridge for up to 4 days.
