Wednesday, January 11, 2012

Tres Leches: Tres Delicieux

On Friday, Leticia and I met up with Phil and Robbie for drinks and dessert at Chuy's. Phil ordered a slice of Tres Leches cake for all of us to share. I was in heaven. I've never had it before but I'm pretty sure it's my favorite kind of cake now.

So on Sunday night, Robbie and I got our baking on.

The secret to baking? Mix the liquids first!

Robbie making the frosting with heavy whipping cream and sugar. To. Die. For.


Once the cake was done, we had to add the Tres Leches to it. Then came the frosting.

Can you tell I'm excited to eat it?!


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


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

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