Rating: 4.5 stars
8 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 6

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.

This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes about 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake in a 325° regular or convection oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes.

  • 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.

  • 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.

Nutrition Facts

401 calories; calories from fat 22%; protein 12g; fat 9.8g; saturated fat 5g; carbohydrates 65g; fiber 0.6g; sodium 253mg; cholesterol 166mg.
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