Three-Milk Cake

James Carrier

Also known as tres leches cake, this sweet, moist Mexican sheet cake contains whole milk, evaporated milk, and sweetened condensed milk. Top with a dollop of whipped cream and fresh strawberries.

Yield: Makes about 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 22%
  • Protein: 12g
  • Fat: 9.8g
  • Saturated fat: 5g
  • Carbohydrate: 65g
  • Fiber: 0.6g
  • Sodium: 253mg
  • Cholesterol: 166mg

Ingredients

  • 8 large eggs
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (12 oz.) evaporated milk
  • 1 cup milk
  • 1/4 cup Kahlua (or strong coffee)
  • 1 teaspoon vanilla
  • Lightly sweetened softly whipped cream
  • Sliced strawberries

Preparation

  1. 1. In a large bowl, with a mixer on high speed (use whip attachment if available), beat eggs and sugar until thick and pale yellow, 5 to 6 minutes. In a small bowl, mix flour and baking powder. With mixer on medium speed, gradually add flour mixture in small increments and beat until smooth. Scrape batter into a buttered 9- by 13-inch baking pan.
  2. 2. Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
  3. 3. Meanwhile, in a blender, whirl condensed milk, evaporated milk, regular milk, Kahlua, and vanilla until well blended. Pour evenly over hot cake; let cool about 15 minutes, then cover and chill until cake has absorbed all the milk mixture, at least 3 hours, or up to 1 day.
  4. 4. Cut cake into squares or rectangles, lift out with a wide spatula, and set on plates. Top each piece of cake with a spoonful of whipped cream and garnish with strawberries.
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