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
Cook 40 minutes
Total 1 hour 10 minutes
Fat 20
Carbs 79
Protein 14
Yield 12
Ingredients
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
Instructions
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.
Tips & Notes
- 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.
Nutrition Facts
Calories: 555kcal | Carbohydrates: 79g | Protein: 14g | Fat: 20g | Fiber: 1g | Sugar: 64g