Ingredients
- All Purpose Flour -1 + 1/3 cups
- Granulated Sugar -3/4 cup
- Baking Powder-1/2 teaspoon
- Baking Soda-1 teaspoon
- Salt-a pinch
- Milk-3/4 cup
- Sour cream/ Curd-1/2 cup
- Oil-1/2 cup
- Vanilla extract -1 teaspoon
- Three Milk glaze:
- Evaporated milk - 3/4 cup
- Condensed milk - 8 oz
- Heavy cream - 3 tablespoon
- Frosting:
- Heavy cream - 1 cup chill
- Confectionery sugar - 1/4 cup
- Vanilla instant pudding mix - 2 tablespoon
- 1/4 teaspoon Vanilla extract
Instructions
- Preheat oven to 355°F or 180°C
- Take a 7-inch round springform pan and line them with parchment paper and grease with cooking spray or oil
- In a wide mixing bowl add flour, baking powder, baking soda, sugar and pinch of salt; combine everything well with a whisk or fork
- Add sour cream, oil, milk and vanilla in the centre, mix just until all the ingredients are incorporated; avoid over mixing
- Avoid over mixing as it yields a dense cake
- Add the batter into the prepared cake pan and tap the pan twice
- Bake for 30 - 40 minutes or until a toothpick/skewer inserted comes out clean
- Cooldown the cake for 10 minutes and carefully flip the cake on the rack, remove the parchment paper, and allow cake to cool completely
- How to make Three milk glaze:
- In a glass mug add evaporated milk, condensed milk and heavy cream; mix well
- Add Milk glaze :
- Keep the cake back on the 7-inch springform pan
- Place the sprinfoam pan on a wide plate or 9- inch or big cake pan
- Use a skewer and make holes all around the cake and pour a generous portion milk glaze on the entire cake
- Make sure you add the glaze around the curves and rest it for 10 - 15 minutes till the milk mixture is well absorbed on the cake
- Repeat adding the milk glaze in batches
- After after all the milk get soaked well you might see little portion of milk in the plate
- Pour it again on the entire cake
- Cover the cake with a cling wrap and refrigerate the cake for at-least 10 hours or overnight
- Next day Milk glaze gets well absorbed in the cake
- How to make stiff Whipped cream frosting:
- In a wide vessel add chill heavy cream and beat it well on medium speed until you get soft white peaks
- Add confectionary sugar, instant vanilla pudding mix and vanilla extract (optional) mix gently until everything is combined well. Our Whipped cream frosting is ready
- Assemble the cake
- Take a cake stand and place the springform pan and unmold the pan
- Transfer the frosting into piping bag and frost according to your preference
Video
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Notes
- The amount of frosting differs based on the way you frost the cake. If required make one more batch of frosting
- If preferred you can make Tres leches cake for a two-layer cake. Make milk glaze for two layers separately after milk glaze is well absorbed add the frosting
- The same measurement can be baked in two 6 inch cake pan
- I have used a Cheesecake pan so it was easy for Tres leches cake. If you are using a regular cake pan add a layer of cling wrap before adding the milk glaze for easy unmolding of the cake after the glaze
- You can double the ingredient measurement for a 9-inch cake
- I have used instant vanilla pudding mix hence I added a little vanilla extract but if you are using plain instant pudding mix-use 1 teaspoon of vanilla extract
- You can add some cherries or strawberries on top of the cake
- Chocolate writing can be done on the chill cake
- I preferred piping my frosting so added pudding mix. You can skip if you prefer simple frosting
- Always use chill heavy cream for whipping. Avoid room temperature heavy whipping cream
- Add frosting only after the milk glaze is well soaked on the cake
- For rich milk, glaze use heavy cream but If preferred you can use whole fat milk like my Tres leches cake
- Overnight refrigerating is necessary for the milk glaze to well absorb on the cake if you try to frost the cake within a few hours after adding milk glaze cake might drip down the milk while cutting the cake
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