How To Make Tres Leches Cake | Hilah Cooking

By Hilah Cooking · 180 min

Ingredients

Instructions

1. Heat the oven to 350°F. Grease and flour a 9×13-inch pan and set it aside.
2. Whisk the flour, baking powder and salt together in a small bowl.
3. Beat the butter on medium speed for about 1 minute until fluffy. Add the sugar and beat on low for another minute, scraping the bowl as needed.
4. Add the eggs one at a time on low speed, mixing well after each. Mix in the vanilla.
5. Add the flour mixture a little at a time on low speed, scraping the bowl as needed, until all of it is incorporated. The batter should be slightly glossy and fall from the spatula in wide ribbons.
6. Spread the batter in the pan and bake 25 minutes, or until a toothpick comes out clean. Cool for 30 minutes.
7. Mix the three milks in a large measuring cup or pitcher. Poke about 50 holes all over the cake with a skewer, reaching down to the pan, with holes about every 1/2 inch. Pour the milks over the cake. Once absorbed, about 5 minutes, cover and refrigerate overnight.
8. Whip the heavy cream with the sugar and vanilla on medium speed until it begins to thicken, then beat on high for 2 to 3 minutes until stiff peaks form. Spread over the cake, garnish with fruit if you like, and serve.
9. Keep leftover cake covered in the refrigerator for up to 3 days.

Summarized from Hilah Cooking's video. Watch it for the details.

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