6 tablespoons unsalted butter, at room temperature
1 cup sugar
6 large eggs, separated
1/2 teaspoon vanilla extract
1 cup whole milk
1 14-oz. can sweetened condensed milk
1 12-oz. can evaporated milk
1 1/2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
How to Make It
Make cake: Preheat oven to 350°F. Mist a 13-by-9-inch baking pan with cooking spray. In a bowl, combine flour, baking powder and salt.
In a bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Add yolks, one at a time, beating after each. Beat in vanilla. Add flour mixture in three parts to form a stiff batter.
Using clean beaters and bowl, beat egg whites until peaks form. Stir 1/3 of whites into batter; fold in remaining whites. Spread batter in pan. Bake until a toothpick inserted into center comes out clean, about 30 minutes. Use a fork to poke holes on top of cake. Cool to room temperature on a rack.
Whisk together whole, condensed and evaporated milks. Pour over cake, cover and chill for at least 4 hours.
To serve, whip cream with sugar and vanilla until firm peaks form. Spread over cake and chill 30 minutes to 1 hour. Garnish with fruit, if desired.
I had made this recipe last year for Cinco de Mayo, and when I went to make it again, I realized I had misplaced by recipe. So imagine my surprise to see that the only review since I had made it last was so poor! Well, we'll just chalk it up to a difference of taste. If you love it sweet, then this cake is for you!! And pretty easy too - I like to bake, but when I'm in a rush, I usually opt for a box-mix, but this is easy/quick enough that it wouldn't be worth to swap out the cake for box.
Even my daughter's 7th grade Spanish teacher (who has had plenty of tres leches to compare it to) asked me for the recipe!!
This is my go to tres leches recipe. I find it nicely balanced because the cake batter has enough of a savory quality to hold up to the sweetness of the milks and the topping. Additionally, the consistency of the cake is sturdy enough that it doesn't get soggy with the milks; something that has personally grossed me out about other recipes. I have made this so many times that I have created several variations using different types of milks, spices, etc (e.g. chocolate tres leches, fall inspired tres leches, tropical). While I appreciate differing viewpoints, please explain why you find a recipe to be "bad, bad, bad"!