When I think of Mexican cuisine, one of the first things that comes to mind is the classic Tres Leches Cake. I remember watching my grandmother make this dessert for special occasions. She would start by baking the cake in two round pans, carefully layering them with a rich and creamy mixture of three milks and sweetened condensed milk. As a finishing touch, she would top the cake with a generous dollop of freshly whipped cream and a sprinkle of cinnamon.
My family loves this sweet and decadent dessert, and I enjoy making it for them. I always start by preheating the oven and greasing the two 9-inch cake pans. I then whisk together the dry ingredients in a large bowl before adding the wet ingredients. Once the batter is ready, I carefully pour it into the pans and bake until the cake is golden and fluffy. When it’s done, I let the cake cool before pouring the three-milk mixture over it and refrigerating it overnight.
When it’s time to serve, I top the cake with freshly whipped cream and sprinkle it with cinnamon. My family always looks forward to digging into this Classic Mexican Tres Leches Cake, and I love to watch their faces light up as they take their first bite.
For a vegan version, substitute the whole milk, sweetened condensed milk, and evaporated milk with coconut milk and coconut cream.
For a gluten-free version, use gluten-free all-purpose flour.
For a lighter version, use low-fat or skim milk and reduce the amount of sugar.
Classic Mexican Tres Leches Cake
- 2 9-inch round cake pans, electric mixer, large bowl, whisk, rubber spatula, cake stand or plate
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup white sugar
- 0.5 cup vegetable oil
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 can (14 ounces) sweetened condensed milk
- 0.5 cup evaporated milk
- null Whipped cream and ground cinnamon for garnish
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the oil, eggs, and vanilla extract and mix until combined.
- Stir in the milk until the batter is smooth.
- Pour the batter into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then carefully remove and transfer to a wire rack to cool completely.
- In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/4 cup of the remaining milk.
- Pour the milk mixture over the cooled cakes, making sure to evenly distribute it.
- Refrigerate the cakes overnight.
- Just before serving, top with whipped cream and sprinkle with ground cinnamon.