The other night my family and friends got together to watch a video we put together of our trip to Mexico. It’s a tradition that when we get home from a trip we all get together to eat the food we enjoyed on our trip. One of my favorite desserts in Mexico was Tres Leche Cake. The one in Mexico had almost a meringue frosting which was really fun and different but I couldn’t find that recipe anywhere. So…I went for the next best thing and I found a recipe from America’s Test Kitchen. You can’t go wrong with any of their recipes and it was amazing! The only thing I found is the milk mixture made a lot! I love soft, moist cake but I was afraid it would turn soggy, so I reserved about 1/2 cup of the sauce and the cake was perfect! If you’re not afraid of a lot of moisture, use it all. The other thing I added was in Mexico they would serve their Tres Leche with a fresh fruit topping. I loved this part! It gave the cake a little more dimension and added a little tang of flavor. If you don’t have time to make a fresh fruit sauce, just use homemade jam or mashed berries. With the fresh strawberries on top, this dessert is perfect for any spring/summer get together!

America's Test Kitchen Tres Leches Cake
Strawberry topping
  1. 1 2/3 c. strawberries, pureed or mashed (fresh is best)
  2. 2/3 c. sugar
  3. 1 t. lemon juice
  4. 2 t. cornstarch
  1. 1 (14 ounce) can sweetened condensed milk
  2. 1 (12 ounce) can evaporated milk
  3. 1/2 cup heavy cream
  4. 1 teaspoon vanilla extract
  5. 2 cups all-purpose flour
  6. 2 teaspoons baking powder
  7. 1 teaspoon salt
  8. 1/2 teaspoon ground cinnamon
  9. 8 tablespoons unsalted butter
  10. 1 cup whole milk
  11. 4 large eggs, room temperature
  12. 2 cups sugar
  13. 2 teaspoons vanilla extract
  14. 1 cup heavy cream
  15. 1/4 c. powdered sugar
  16. 1 teaspoon vanilla extract
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  1. For the milk mixture: Pour condensed milk into a medium-large sauce pan and turn on medium heat to simmer milk. Careful not to burn milk, but let slowly simmer until the milk is slightly darkened and thickened, 9 to 15
  2. minutes. Remove from the heat and slowly whisk in evaporated milk, 1 cup
  3. cream, and 1 tsp vanilla. Let cool to room temperature. This is an important step or your milk mixture will be too runny! You want the condensed milk to become pretty thick. Be patient because it takes a few minutes to get there (about 9-15 min.)
  4. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees.
  5. Grease a 13 by 9-inch baking pan. Heat butter and milk in a small saucepan over low heat until
  6. butter is melted; set aside off heat.
  7. With electric mixer on medium speed, beat eggs in large bowl for about 30
  8. seconds, then slowly add sugar until incorporated. Increase speed to
  9. medium-high and beat until egg mixture is very thick and glossy, 5 to 7
  10. minutes. Reduce speed to low and slowly mix in melted butter mixture and 2 tsp
  11. vanilla. Add baking powder, salt, and cinnamon. Add flour slowly in three additions, scraping down bowl as necessary,
  12. then mix on medium speed until fully incorporated, about 30 seconds. Using
  13. rubber spatula, scrape batter into prepared pan and bake until toothpick
  14. inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire
  15. rack and let cool 10 minutes.
  16. Using skewer, poke holes at 1/2-inch intervals in top of cake. Slowly pour milk
  17. mixture over cake until completely absorbed. Let sit at room temperature 15
  18. minutes, then refrigerate uncovered 3 hours or up to 24 hours.
  19. For the frosting: Remove cake from refrigerator 30 minutes before serving. With
  20. electric mixer on medium speed, beat 1 cup heavy cream,powdered sugar, and 1 tsp
  21. vanilla to soft peaks, 1 to 2 minutes. Frost cake and slice into 3-inch
  22. squares. Serve. (The assembled cake can be refrigerated for up to 3 days.).
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