Costa Rican Tres Leches Cake

A delightful sponge cake soaked in three different types of milk.

5 from 1 vote

Prep Time: 20

Cook Time: 30

Course: Dessert

Cuisine: Costa Rican

Keyword: costa rican recipes, Costa Rican Tres Leches Cake

Servings: servings

Calories: 540 kcal

Preheat the oven to 350°F. Grease and flour a 9x13 inch baking dish.
In a medium bowl, whisk together the flour and baking powder.
In a large bowl, beat the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Gradually add the flour mixture to the butter mixture, alternating with the milk and mixing well after each addition.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, and 1 cup of the heavy cream.
Once the cake is done, poke holes all over the top with a fork or skewer.
Pour the milk mixture over the cake, making sure it seeps into the holes.
Cover the cake with plastic wrap and refrigerate for at least 2 hours or overnight.
Before serving, whip the remaining 1/2 cup of heavy cream until stiff peaks form.
Top the cake with whipped cream and fresh fruit, if desired.

Make sure to poke holes in the cake thoroughly so that the milk mixture can seep through and make the cake moist.

Refrigerate the cake for at least 2 hours or overnight for the best texture.

Before serving, make sure to whip the heavy cream until stiff peaks form to ensure a creamy and fluffy topping.

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