Tres leches cake, which translates to
“three milks cake” in Spanish, is a rich, indulgent dessert with an
irresistibly moist texture. The cake itself is typically a light, airy vanilla
sponge, but the real magic happens after baking. The cooled cake is soaked with
a mixture of three types of milk: sweetened condensed milk, creamy evaporated
milk, and with a dose of extra richness from heavy cream.
STAGE 1
Cherry compote

Ingredients
24 servings
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract
Directions

STEP 1
Gather the ingredients.
STEP 2
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
STEP 3
Sift flour and baking powder together; set aside.
STEP 4
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
STEP 5
Pour batter into the prepared pan.
STEP 6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
STEP 7
Mix whole milk, condensed milk, and evaporated milk together in a bowl.
STEP 8
Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
STEP 9
Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
STEP 10
Spread over the top of the filling.
STEP 11
Keep cake refrigerated until serving. Enjoy!
Recipe Tip
Serve this sweet cake topped with homemade whipped cream.