A Tres Leches Cake, Perfect for a Crowd! | Anna's Occasions

A Tres Leches Cake that is perfect for a crowd! If you need to make dessert for a lot of people, this is the recipe for you!


Makes 1 9-x-13-inch (23-x-33 cm) cake
Serves 16 to 20
Prep Time: 30 minutes
Cook Time: 50 minutes

Cake
½ cup (115 g) unsalted butter
1 cup (250 mL) 2% milk
4 eggs at room temperature
2 cups (400 g) granulated sugar
2 tsp vanilla extract
2 cups (300 g) all-purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp ground nutmeg

Milk Mixture
1 300 mL tin sweetened condensed milk
1 354 mL tin evaporated milk
3/4 cup (175 mL) whipping cream
1 tsp vanilla extract

Topping
2 ½ cups (625 mL) whipping cream
¼ cup (32 g) icing sugar
2 Tbsp instant skim milk powder
2 tsp vanilla extract
1 cup (100 g) sweetened shredded coconut, lightly toasted (optional)

Directions

1. Preheat the oven to 325 °F (160°C). Grease a 9-x-13-inch (23-x-33 cm) baking pan and dust the bottom and sides with flour, tapping out any excess flour.

2. For the cake, heat the butter and milk over low heat until the butter has melted. Set the mixture aside to cool slightly.

3. Whip the eggs, sugar and vanilla on high speed using electric beaters or a mixer fitted with the whip attachment until the eggs are doubled in volume, 3 to 4 minutes. Sift the flour, baking powder, salt and nutmeg. Fold half of the flour mixture into the whipped eggs, then add all of the butter mixture, then fold in the remaining flour mixture. Scrape the batter into the prepared pan.

4. Bake the cake for about 40 minutes**, until a tester inserted in the centre of the cake comes out clean.

5. While the cake is baking, prepare the milk mixture. Stir the condensed milk, evaporated milk, whipping cream and vanilla together. After the cake has come out of the oven and cooled for 10 minutes, poke holes in the cake using a bamboo skewer and slowly pour the milk mixture over the entire surface of the cake (the cake will absorb all the moisture and swell up). Cool the cake to room temperature and then chill then cake for at least 3 hours.

6. For the topping, whip the cream until the cream holds a soft peak. Stir in the icing sugar, skim milk powder and vanilla and then spread or pipe the cream over the surface of the cake. Garnish the top of the cake with toasted coconut (if using) and keep the cake chilled until ready to serve. The cake must be stored and sliced directly from the pan.

The cake will keep, refrigerated, for up to 5 days.

**If baking the cake in a ceramic or porcelain dish, for presentation, you may need to add 10-15 minutes to the bake time (ceramic takes longer to heat up than metal or glass).

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[iamzexy]

From the UK and made this for the first time the other day and took it to a bbq and also made your Coffee cake.
Everybody went mental for both, however the Tres Leches went in a flash!!!
Everybody loved it.
Thank you for your videos you really have helped me with my baking and now if I ever feel bored or a bit stressed I make cakes.
Which is something I always thought I wasn’t good at.
Thank you 😊

[michellecastro]

My husband is from Guatemala! We just got back a couple of weeks ago from visiting his family there. I have learned to love the country and rich culture. Thanks for sharing this recipe.

[taranakadirova]

I followed your recipe and for the first time I had the perfect "sponge cake". Thank you very much, the cake is dangerously delicious.

[katalinjuharosi]

Thank you Anna! This is so perfect for Easter family's menu too. Best vishes. Katie from Hungary. ❤

[Marilyns]

What the heck!! I actually have ALL of those ingredients!! I’m on it tomorrow. I made your flan a couple wks ago & it was so silky smooth. I’m going to give the cinnamon rolls a second try.

[javidjafarov]

Anna, thanks a lot for your videos!💗
I started my baking career with your help🙌❤️

[catyb.]

I used to make três leches all the time but it is sooo rich and really sweet...i like to add fruit on top instead of the coconut....like berries

[pearlexi]

I’ve never seen a more beautiful tres leches cake. 👌

[sixtysix]

Hi Anna, I finally made this cake yesterday.
It came out perfectly.
Thanks for the recipe

[mams]

Simply delicious!! What a creamy, sweet, and yummy cake it is! However, I prefer it with a pinch of cinnamon on top instead of coconut.

[faridabux]

Love watching you bake ...from South Africa🇿🇦

[Cicilo]

Sounds awesome. Can't wait for big parties to start again, so that I can cook this baby !

[raanash]

I just made this and its absolutely perfect i it

[Fiorella]

Delicious! in my country PERU, we don't put milk in the mix to make the cake.For the three milks, we mix in a pot and boil (milk cream, evaporated milk and condensed milk) and bathe it in the cake. =)

[rosariodesoto]

Muy bien🤗😍🇩🇴 this is another way to make this wonderful dessert, thank you Anna Olson you are the best!! And I'm going to tell you a secret, most of your recipes I converted into a gluten free recipes for my husband and they come out great, thanks again. Love you ❤

[CocinandoconAmpy]

Un bizcocho espectacular y super sencillo.Gracias por mostrarnos tu linda receta. Saludos

[TommyAlanRaines]

It’s also a popular dessert from Texas to California. It’s one of my favorites!!

[krismarie]

I cannot wait to make this cake, will be my first time making it and eating it! I love all your videos Anna! A big thank you!

[Gaby_Leal]

I love it. Definitely it's another recipe, but I'm fan of all tres leches cakes. I'm going to try it.

[e.acevedo]

With a chocolate cake is very good too. Thank you for sharing.