This rich cake gets its moist texture from soaking in milk. Serve it chilled and with whipped cream, melted chocolate, or dulce de leche.
Its origins are unknown, but some believe the inspiration for the recipe to have arrived upon South American shores on the back of cans of evaporated milk, and the cake as we know it is thought to have initially originated in Mexico, Guatemala, or Nicaragua.
The Tres Leches Cake can be from a homemade cake recipe or one made from a box mixture from the grocery store. Tres Leches cake can be made as a two-layer cake or a single-layer cake.
✽How to Make Tres Leches Cake
Start with making the cake, you can use a homemade recipe or store-bought cake mix. Allow the cake to cool before adding the milk mixture.
Blend your condensed milk, evaporated milk, and heavy cream together in a bowl. Mix thoroughly.
Poke the cake several times with a fork, and slowly pour the milk mixture on the cake.
The milk mixture will almost cover the entire cake but will be absorbed as it sits in the refrigerator.
Cover with plastic wrap.
Refrigerate for 4 hours or overnight before serving
Before serving, top with whipped cream. Fruit slices like strawberries and cherries can be added to whipped cream
✽How to store Tres Leches Cake
Tres Leches Cake should be tightly covered and stored in the refrigerator. It is good for up to five days.
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Tres Leches
