Never heard of tres leches cake when we were back in Indiana . When we moved to Texas , our friend said tres leches was her favorite , so on her birthday , we had tres leches cake , but it didn’t do any good impression to me because to me the cake was overly sweet . It was just an okay cake , put it this way , i wouldn’t spend $25 for cake like that . It was .. yes .. store bought .
Fast forward , my mother in law came to visit over this past holiday , i was too busy to make dessert , so i ended up picking up this tres leches cake from grocery store . It was just a small cake , my son loved it , everyone loved it . The cake was so moist but to me .. again .. it was too sweet . I wouldn’t be able to eat more than 1 small slice nor that i wanted to .
So , then , this past time we went to Mexican restaurant , my son asked if he could have Tres Leches cake for dessert . This time it was really good and i liked it , we all liked the cake . It wasn’t overly sweet and was just perfect . I decided to try to make the cake the next day , turned out pretty well after a few adjustment . I think next time i will cut down the amount of sugar in the whipped cream and also the condensed milk to the milk mixture as well .
1 stick of unsalted butter , room temperature
slightly under 1 cup of sugar
1 tsp. of vanilla extract
1 1/2 cup of all purpose flour
1 tsp. of baking powder
pinch of salt
- Beat the butter with sugar until light and fluffy . Add in the egg one at a time , and the vanilla extract until well combined .
- Add the flour and baking powder and salt mixture a little at a time into the egg butter mixture .
- Bake at 350 F , on 9×13 inch greased pan . About 30-40 minutes , or until it’s done , depending on your oven . Let it cool and poke with fork all over .
The Milk mixture :
2 cups of reduced fat milk , or you can replace it with half and half , i don’t use whole milk , i used 1% milk
little less than the whole can of condensed milk
a whole can of the evaporated milk
Mix the milk and then pour over the cake , all of the milk mixture needs to be poured into the cake , the cake will absorb it .
1 1/2 cup of whipped cream
1/2 cup of sugar or none
Beat the cream and sugar until stiff . Spread all over the top and refrigerate the cake overnight .