I gave this recipe two stars because it's not a consistent recipe. The first time I made it, it turned out wonderful! Perfect! The next time, it flopped. It did not rise. I discovered my baking powder was bad. I bought new baking powder, tried the cake again, and it flopped again. It did not rise again. I would like to know what happened. One other reviewer had a problem with the cake not rising, but most reviewers had great results. If any one knows what the problem is, please tell me.
Tres Leches Cake (Three Milks Cake)
This rich Latin American butter cake gets its moist texture from soaking in milk. Serve it chilled and with whipped cream, melted chocolate, or dulce de leche. Cecilia Velasco, from Mexico City and a former chef at Tres Meridas restaurant in Frisco, Texas, shares her recipe. We've simplified the recipe by adapting it to a single sheet instead of a layered cake.
Prep: 10 minutes, Bake: 30 minutes, Chill: 4 hours.
- 1/2 cup unsalted butter
- 1 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract, divided
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 cup milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups whipping cream
- 1/4 cup powdered sugar
- 1. Preheat oven to 350°. Grease and flour a 13- x 9-inch baking dish.
- 2. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.
- 3. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.
- 4. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.
Only you will be able to view, print, and edit this note.Add Note