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Tres Leches Cake

From Best of America's Test Kitchen 2009 Magazine

Milk Mixture:
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
1 cup heavy cream
1 teaspoon vanilla extract

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter
1 cup whole milk
4 large eggs, room temperature
2 cups sugar
2 teaspoons vanilla extract

1 cup heavy cream
3 tablespoons light corn syrup
1 teaspoon vanilla extract

1. For the milk mixture: Pour the condensed milk into a large microwave safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing the plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes. (I actually heated mine on the stovetop in a saucepan on low heat for about 15-20 minutes, stirring often.) Remove the bowl from microwave and slowly whisk in the evaporated milk, cream, and vanilla. Let cool to room temperature.

2 For the cake: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Grease and flour a 13-by-9-inch baking pan. Whisk the flour, baking powder, salt, and cinnamon in a large bowl. Heat the butter and milk in a small saucepan over low heat until the butter is melted. Set aside off the heat.

3. With an electric mixer on medium speed (if you're using a stand mixer, use the whisk attachment), beat the eggs in a large bowl for about 30 seconds, then slowly add the sugar until incorporated. Increase the speed to medium-high and beat until the egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in the melted butter mixture and vanilla. Add the flour mixture in 3 additions, scraping down the bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using a rubber spatula, scrape the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the cake to a wire rack and let cool for 10 minutes.

4. Using a skewer, poke holes at 1/2-inch intervals in the top of the cake. Slowly pour the milk mixture over the cake until completely absorbed. Let sit at room temperature for 15 minutes, then refrigerate uncovered for 3 hours or up to 24 hours.

5. For the frosting: Remove the cake from refrigerator 30 minutes before serving. With an electric mixer on medium speed, beat the cream, corn syrup, and vanilla to soft peaks, 1 to 2 minutes. Frost the cake and slice into 3-inch squares. Serve. (The assembled cake can be refrigerated for up to 3 days.)

Dulce de Leche
From Milk.Com

1 can sweetened condensed milk

Remove the label from the can of condensed milk. Poke two vent holes in the top, by using a can opener for example. Put the can into a pot (with the holes up), and fill up the pot with water until it is a quarter inch or so below the top of the can. Put the pot on a stove and turn up the heat. Let the pot and can simmer gently for about one and a half to two hours for runny dulce de leche, or up to four hours for solid dulce de leche. Add more water, as necessary, when the level boils down too much.

When it's done, let it cool for a while, and then carefully open up the can completely and eat directly (for the solid variety) or use as a dessert spread (for the liquid variety).

The resulting product should be colored tan or brown.

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