Tres Leches Cake with Fresh Berries
Want to know the secret to a rich and moist Tres Leches Cake with Fresh Berries? As the name implies, it includes three types of milk: heavy cream, evaporated milk and sweetened condensed milk. Serve it topped with fresh berries and a dollop of whipped cream. It’s the perfect make-ahead dessert since the cake requires soaking overnight.
Makes: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 6 hours 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 6 hours 50 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- Nonstick cooking spray
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 4 large eggs, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- ½ cup 2% milk
- 1 ¼ cups heavy cream
- 12 ounces (1 can) evaporated milk
- 14 ounces (1 can) sweetened condensed milk
- ½ teaspoon almond extract
- 6 cups fresh seasonal berries, for serving
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 350 degrees. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Set aside.
- In a small bowl, sift together the flour, baking powder and salt. Set aside.
- In a large bowl, use a hand or stand mixer fitted with the paddle attachment to beat together the eggs, sugar and vanilla on medium-high speed until light yellow and fluffy, about 10 minutes. Reduce speed to low and slowly add half the flour mixture, then the milk, then the remaining flour mixture, scraping down the sides and beating until just combined between each addition.
- Pour batter into the prepared pan. Smooth the top and bake for 30 minutes or until a toothpick placed in the center comes out clean. Remove from oven and set aside to cool in the pan for 30 minutes.
- Meanwhile, in a large liquid measuring cup, whisk together the cream, evaporated milk, sweetened condensed milk and almond extract.
- Use a fork or skewer to poke holes all over the cooled cake and slowly pour the milk mixture over the cake, allowing it to absorb completely before continuing to pour more. Cover cake with plastic wrap and refrigerate at least 6 hours or overnight.
- Cut cake into squares and place on serving plates. Drizzle each piece with any of the milk mixture remaining in the baking dish, then top each serving with fresh berries and a dollop of whipped cream, if desired, before serving.
Nutrition Information
Calories: 420|Sugar: 46g|Sodium: 331mg|Fat: 16g|Saturated fat: 9g|Carbohydrates: 61g|Fiber: 2g|Protein: 10g|Cholesterol: 107mg|
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