Tres Leches Cake

Cookbook Category: Cakes & Frostings

Tres Leches cake is so unique and delicious, it has reached almost mythical proportions. Make it and you'll know why. This is one of Dorothy Sibole's excellent recipes.

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar (divided)
5 eggs
1-1/2 teaspoon vanilla extract (divided)
1 cup milk
Half of a 14-ounce can sweetened condensed milk
Half of a 12-ounce can evaporated milk
1/3 cup liqueur (Frangelico, Brandy or Chambord, for example; optional)
1-1/2 cups heavy (whipping) cream

Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.

Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.

When cake has finished baking, pierce it in 15 or more places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Prep time: 30 minutes; Cooking time: 30 minutes; Total time: 3 hours

Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.

Caribbean Version: Replace the sweetened condensed milk with 1 cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add 1/4 cup rum.