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Tres Leches Cake

  • Makes: 16 servings  
  • Freezes: not recommended 
  • Prep Time: 40 minutes 
  • Baking Time: 55 minutes 

Ingredients

1 cup250 ml butter, softened

1 3/4 cup375 ml granulated sugar

3 eggs

2 tsp10 ml vanilla extract

3 1/3 cups825 ml Robin Hood® Best for Cake & Pastry Flour

1 tbsp15 ml baking powder

1/4 tsp1 ml salt

1 1/2 cups375 ml milk

1 cup250 ml Eagle Brand® Sweetened Condensed Milk

1 cup250 ml Carnation® Evaporated Milk, Regular, 2% or Fat Free

1 1/4 cups300 ml whipping cream, divided

2 tbsp30 ml granulated sugar

Directions

  1 Preheat oven to 350°F (180°C). Grease a 9” x 13” cake pan.

  2 Cream butter and sugar in a large bowl of electric mixer on medium speed until well combined.

  3 Add eggs, one at a time, beating well after each addition. Add vanilla.

  4 Sift flour, baking powder, and salt in a medium bowl. Alternate adding flour mixture and milk. Add one third of the flour mixture to the egg mixture. Beat until combined. Add half the milk and another third of the flour mixture, beating after each addition. Add remaining milk and end with the flour mixture. Beat until combined.

  5 Pour batter into prepared pan. Lightly tap pan on the counter to remove any air bubbles.

  6 Bake in preheated oven 50 to 55 minutes or until lightly golden or until a toothpick inserted in centre of cake comes out clean. Meanwhile, combine sweetened condensed milk, evaporated milk and ¼ cup (50mL) whipping cream in medium bowl. While cake is hot, use fork or cake tester to poke holes all over cake. Pour milk and cream mixture over hot cake. Let cool. Chill in refrigerator 4-6 hours. To serve, whip remaining cup (250 mL) cream with sugar until stiff peaks form. Spread over cooled cake.

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