Tres Leches Cake with Berries

Tres Leches Cake with Berries

Tres Leches Cake, or 'Three Milks Cake', is a beloved dessert that hails from Latin America, celebrated for its incredible moisture and rich, creamy texture. This delightful rendition features a luscious blend of three milks—sweetened condensed milk, evaporated milk, and whole milk—soaked into a fluffy sponge cake, crowned with a cloud of whipped cream, and garnished with vibrant raspberries and blueberries. Each bite is a harmonious burst of sweetness and creaminess, making it not just a dessert but an experience that transports you to the sun-drenched landscapes of Latin America. Enjoy this cake chilled for a refreshing treat on warm days or as a show-stopping centerpiece for your next gathering!

Servings: 12

Ingredients

  • Raspberries (1 cup, fresh)
  • Blueberries (1 cup, fresh)
  • Powdered sugar (2 tablespoons (for whipped cream))
  • Whipping cream (2 cups, divided)
  • Sweetened condensed milk (1 cup)
  • Evaporated milk (1 cup)
  • Whole milk (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (4 large)
  • Granulated sugar (1 cup)
  • Unsalted butter (1/2 cup, softened)
  • Salt (1/4 teaspoon)
  • Baking powder (1 1/2 teaspoons)
  • All-purpose flour (1 1/2 cups)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish to prevent sticking.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
  4. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients, alternating with the whole milk. Start and finish with the flour mixture, mixing just until combined to avoid overmixing.
  6. Pour the cake batter into the prepared baking dish and smooth the top with a spatula for an even bake.
  7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 5 minutes.
  8. While the cake is cooling, prepare the tres leches mixture. In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of the whipping cream until smooth and well blended.
  9. After the cake has cooled slightly, poke holes all over the surface with a fork or skewer. This will allow the tres leches mixture to soak in beautifully.
  10. Slowly pour the tres leches mixture over the cake, ensuring it seeps into the holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to become extra moist.
  11. Before serving, whip the remaining 1 cup of whipping cream with the powdered sugar until stiff peaks form. Spread the whipped cream evenly over the top of the chilled cake.
  12. Garnish with fresh raspberries and blueberries before slicing and serving. Enjoy this indulgent treat chilled!

Dietary Information

Servings: 12 • Dish Type: Dessert • Prep Time: 30 minutes • Cook Time: 30 minutes • Calories: 380 • Fat: 20g • Carbs: 47g • Protein: 6g • Sodium: 150mg • Sugar: 30g