Tres Leches with Cream Cheese Frosting
This delicious tres leches cake Is made with a fluffy vanilla cake that is soaked in tres leches (3 milks). We topped our cake with a homemade cream cheese frosting!
Prep 30 minutes minutes
Cook 40 minutes minutes
Total 1 hour hour 10 minutes minutes
Fat 20
Carbs 79
Protein 14
Yield 12
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 large eggs separated
- 2 cups sugar divided
- 6 tablespoons whole milk
- ¼ cup melted butter
- 2 teaspoons vanilla extract
Tres Leches
- 1 14-oz. can sweetened condensed milk
- 1 12-oz. can evaporated milk
- 1 cup half and half
Frosting
- 8 oz. cream cheese 1 brick
- 5 tablespoons powdered sugar
- 1.5 cups heavy cream
- 2 teaspoons vanilla extract
Cake
Preheat the oven to 350ºF and prepare a 9x13-inch dish by spraying with nonstick cooking spray.
Combine the flour, baking powder, and salt in a bowl and set aside.
In a large bowl add the 5 egg yolks, 1 ¾ cups of sugar, milk, melted butter, and vanilla. Using an electric hand mixer and mix until the sugar is dissolved. Set aside.
In another medium-sized bowl, use the electric hand mixer to beat the 5 egg whites on high slowly adding in the rest of the sugar. Beat the egg whites until stiff peaks form- around 5-10 minutes.
Slowly fold the egg white mixture into the egg yolk mixture. Hand folding is key to not deflating the egg whites.
Next whisk in the dry mixture until just combined.
Pour the cake batter into the 9x13-inch pan and bake at 350ºF for 40-45 minutes.
When the cake is cooked, remove it from the oven and let it cool for 15-20 minutes.
Tres Leches
While the cake is baking, in a small bowl whisk together the condensed milk, evaporated milk, and half and half. Set aside.
After the cake has cooled, poke holes in the top of the cake. We used a large serving fork, but a skewer or straw could easily work.
Pour the leche mixture into the cake and let it absorb.
Frosting
While the leche mixture is soaking into the cake, prepare the frosting.
In a medium/large bowl add the powdered sugar, cream cheese, heavy cream, and vanilla. Beat using an electric hand mixer until smooth and fluffy.
Spread on top of the cake, cover and refrigerate for at least 4 or up to 24 hours to allow the cake to absorb the leche.
- If you want to make this an adult cake you can add 1-2 tablespoons of rum or brandy into the tres leches mixture.
- You can reserve 1 cup of the Leche mixture for serving. In that case, pour a few tablespoons over the cake once it is plated.
- The longer the cake sits the better. 24 hours would be great.
Calories: 555kcal | Carbohydrates: 79g | Protein: 14g | Fat: 20g | Fiber: 1g | Sugar: 64g