![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/img_5298.jpg?w=650)
Tres Leches Cake is a rich and flavorful cake made with 3 milk. This Mexican cake is a party-winner cake. Super moist and addictive.
Tres LEches cake - Divine is the word. One of the best cakes I ever had. Thanks to my co- sis for introducing me to such a delicious cake. Tres Leches is a Mexican cake prepared with three different milk(condensed milk, evaporated milk, and heavy cream).
Well, Tres Leches Cake was told by my co-sis. We visited their home, and she ordered this cake for us from Safeway. That night hubby and I skipped dinner and had this cake instead 😉
After our vacation, I searched for this recipe in many blogs and altered the recipe to suit our tastes. Baked this cake for Hubby's birthday. Referred Pioneer women's recipe
Eggless Tres Leches Cake![](https://traditionallymodernfood.com/wp-content/uploads/2014/05/tres-leches-cake.jpg)
Other cake recipes in TMF
Eggless Tres leches cake![](https://traditionallymodernfood.com/wp-content/uploads/2014/05/tres-leches-cake-2-320x320.jpg)
Tres Leches Cake
Ingredients
- Dry ingredients:
- All-purpose Flour – 1 cup
- Baking Powder - 1 teaspoon + 1/2 tsp
- Salt - 1/4 tsp
- Wet Ingredients:
- Eggs – 5 whole
- Sugar - 1 cup
- Vanilla- 1 tsp
- Milk - 1/3 cup
- Evaporated Milk - 1 can
- Sweetened Condensed Milk - 1 can
- Heavy Cream - 1/4 cup
- FOR THE ICING:
- Heavy Cream For Whipping - 1 pint
- Sugar - 3 Tablespoons
Instructions
- Add the dry ingredients to a mixing bowl and whisk well
- Separate 5 eggs - put all the Yolk in one bowl and whites in the other
- Add 1/2 cup sugar to the egg yolk and beat well with a mixer, in high speed. Beat till it becomes pale yellow and double its quantity approximately. It took around 5 min for me. Add milk and vanilla extract to the pale yellow mixture
- Gently add the flour to this mixture. Set the electric mixer in low speed and whisk well
- In a separate bowl, beat the whites at high speed till they become like a soft foam. Add remaining 1/2 cup sugar and keep it aside
- Gently mix this to flour - yolk batter with the mixer in the lowest setting
- Pour the batter into the greased cake pan and bake it at 350 f for 30-35 min, till the cake is baked (a toothpick inserted inside should come out clean). Let it cool
- Add condensed milk, evaporated milk, and heavy cream in a jar and whisk well.
- After the cake is cooled completely, poke it gently using a fork all over and pour the milk mixture gently everywhere including the sides in batches (say about 1/4 cup at a time, let it absorb well, and then add another 1/4 cup)
- Cover it with cling wrap and set it aside to absorb. I kept it overnight.
- Frosting - Nextday adds heavy whipping cream to a bowl. Whisk well with the electric mixer at high speed till the cream becomes soft. Continuously mix for speeding up the process. Add sugar and mix well
- Apply the frosting all over the cake and delicious tres leches cake is ready to taste. I topped it with some fresh strawberries
Video
- Add the dry ingredients to a mixing bowl and whisk well
- Separate 5 eggs - put all the Yolk in one bowl and whites in the other
- Add 1/2 cup sugar to the egg yolk and beat well with a mixer, in high speed. Beat till it becomes pale yellow and double its quantity approximately. It took around 5 min for me. Add milk and vanilla extract to the pale yellow mixture
- Gently add the flour to this mixture. Set the electric mixer in low speed and whisk well
![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/img_5194.jpg?w=650)
- In a separate bowl, beat the whites at high speed till they become like a soft foam. Add remaining 1/2 cup sugar and keep it aside
- Gently mix this to flour - yolk batter with the mixer in the lowest setting
![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/img_5203.jpg?w=650)
- Pour the batter into the greased cake pan and bake it at 350 f for 30-35 min, till the cake is baked (a toothpick inserted inside should come out clean). Let it cool
- Add condensed milk, evaporated milk, and heavy cream in a jar and whisk well.
![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/img_5215.jpg?w=650)
- After the cake is cooled completely, poke it gently using a fork all over and pour the milk mixture gently everywhere including the sides in batches (say about 1/4 cup at a time, let it absorb well, and then add another 1/4 cup)
![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/tres-laches-cake3.jpg?w=650)
- Cover it with cling wrap and set it aside to absorb. I kept it overnight.
![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/img_5229.jpg?w=650)
- Frosting - Nextday adds heavy whipping cream to a bowl. Whisk well with the electric mixer at high speed till the cream becomes soft. Continuously mix for speeding up the process. Add sugar and mix well
![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/img_52411.jpg?w=650)
- Apply the frosting all over the cake and delicious tres leches cake is ready to taste. I topped it with some fresh strawberries
![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/img_5243.jpg?w=650)
![Image](https://traditionallymodernfood.files.wordpress.com/2014/05/img_5258.jpg?w=650)