TRES LECHES MEXICAN CAKE RECIPES

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TRES LECHES CAKE RECIPE - BETTYCROCKER.COM



Tres Leches Cake Recipe - BettyCrocker.com image

A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional “three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Yield 15

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup heavy whipping cream
1 container Betty Crocker™ Whipped Fluffy White Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
  • In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Nutrition Facts : Calories 380 , CarbohydrateContent 52 g, CholesterolContent 80 mg, FatContent 3 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 41 g, TransFatContent 0 g

TRES LECHES CAKE RECIPE - BBC GOOD FOOD



Tres leches cake recipe - BBC Good Food image

Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning – it gets its name from the three types of milk used

Provided by Cassie Best

Categories     Dessert

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 16

Number Of Ingredients 12

flavourless oil , for the tin
4 eggs , separated
200g caster sugar
1 tsp vanilla extract
200g plain flour
1 tsp baking powder
100ml milk
410g can evaporated milk
200ml sweetened condensed milk
300ml double cream
2 tbsp icing sugar
pinch cinnamon

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
  • Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
  • In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
  • Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don’t knock out too much air), until you have a smooth batter.
  • Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
  • Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won’t soak into the cake can be served on the side.) Leave to cool.
  • Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

Nutrition Facts : Calories 301 calories, FatContent 15 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.3 milligram of sodium

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Bake Alton Brown's take on Tres Leche Cake from Good Eats on Food Network. The "three milks" used are evaporated and sweetened condensed milk, and cream.
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  • Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;
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Tres leches means "three milks." This cake gets its name because it uses three kinds of milk—evaporated, condensed and cream. This tres leches cake's light and airy texture has made it a classic in Mexican kitchens for generations. —Taste of Home Test Kitchen
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  • Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper., Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time., Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan., Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush or pour slowly over cake. Refrigerate, covered, 2 hours. , For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.
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TRES LECHES CAKE RECIPE - BETTYCROCKER.COM
A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional “three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 55 minutes
Cuisine Spanish
Calories 380 per serving
  • In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.
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TRES LECHES CAKE RECIPE - BBC GOOD FOOD
Bake a classic Mexican tres leches cake, sometimes called milk cake, for an afternoon treat or coffee morning – it gets its name from the three types of milk used
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dessert
Cuisine Mexican
Calories 301 calories per serving
  • Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.
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TRES LECHE CAKE RECIPE | ALTON BROWN | FOOD NETWORK
Bake Alton Brown's take on Tres Leche Cake from Good Eats on Food Network. The "three milks" used are evaporated and sweetened condensed milk, and cream.
From foodnetwork.com
Reviews 4.5
Total Time 9 hours 10 minutes
Category dessert
  • Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.;
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