Costa Rican Tres Leches Cake
540kcal
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 5 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 can 14 ounces sweetened condensed milk
- 1 can 12 ounces evaporated milk
- 1 1/2 cups heavy whipping cream
- Fresh fruit for topping optional
Equipment
- 9x13 inch baking dish
- Mixing bowls (medium and large)
- whisk
- Electric mixer or stand mixer
- Measuring cups and spoons
- Fork or skewer for poking holes in the cake
- Plastic wrap for covering the cake before refrigeration
Method
- 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.
Nutrition
Serving1servingCalories540kcalCarbohydrates59gProtein9gFat31gSaturated Fat19gCholesterol202mgSodium150mgPotassium327mgFiber0gSugar50g