Recipe

Tres Leches Cake Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 1 year, 6 months ago No one can really agree on where tres leches cake originated. You can find recipes from Mexico, Cuba, Nicaragua, Puerto Rico, Panama Costa Rica, and Guatemala. There are even accounts that Nestle Corporation sold condensed and evaporated milk fro... More Prep:15m Cook:35m Servings:10	Chef2
	mexician

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Ingredients

TRES LECHES CAKE

Ingredients for Cake:

1 package (18.25 oz.) plain yellow cake mix

1 package (3.4 oz.) vanilla instant pudding mix

1 cup milk

1 cup vegetable oil

4 large eggs

Vegetable oil cooking spray for baking pan

Ingredients for Milk Syrup:

1 can (14 oz.) sweetened condensed milk

1 can (12 oz.) evaporated milk

1 cup heavy (whipping) cream

1 teaspoon vanilla extract

Frosting:

One 8 oz. container of Whipped Cream Topping

Directions

Directions:

Preheat oven to 350 degrees.

Lightly spray a 13-by-9 inch baking pan with vegetable spray. Set the pan aside.

Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed until well mixed for about 1 minute. Scrape the batter off the sides of the bowl with a spatula. Beat an additional 2 minutes on medium speed. The batter should be well blended. Pour the batter into the sprayed baking pan.

Bake the cake until it is golden brown, 30 to 34 minutes. Remove the cake from the oven and place the pan on a wire rack to cool completely for about an hour.

While the cake is cooling, make the milk syrup. Whisk together the sweetened condensed milk, evaporated milk, cream and vanilla in a medium-size bowl.

Poke the cooled cake all over the top with a fork. Use a large spoon or ladle and spoon some of the milk syrup over the cake. Let the syrup soak into the cake. Continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed.

Cover the cake loosely with plastic wrap and refrigerate it until all of the syrup is absorbed for about 2 hours.

Before serving you may spread on the whipped cream topping. Store this cake, loosely covered with plastic wrap, in the refrigerator for up to 1 week

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Comments

chefmeow 1 year, 6 months ago said:
I love this cake and order it out anytime I get the chance. Great post. Thank you. You've got my 5.

mjcmcook 1 year, 6 months ago said:
HELLO...!
A Big "5" for this great tasting
cake recipe...!
Thanks...mjcmcook....

starnina 1 year, 6 months ago said:
This is a keeper!

mrspotatohead 1 year, 6 months ago said:
This sounds heavenly - thanks for posting!

ahmed1 1 year, 6 months ago said:
I was looking bfor such recipe long time ago. Got my 5...Great one!!

cmon68 1 year, 4 months ago said:
This is one of my all time favorite desserts, i cant believe I am going to get to make it. although I will probably binge on this for sure, i cant wait to make this!!!!!

postal_bq 3 months, 1 week ago said:
This looks good and I will try it but, I just HATE the taste of "cool whip" type toppings. I will use real whipped cream instead....

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