I adore a good Tres Leche Cake. To take things to another level I made this one with coffee, 1/2 vanilla and almond extract and finished it off with whipped cream and garnished it with dark chocolate with caramel and sea salt. It was an absolute hit at my neighbor’s birthday party.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
- 1 1/2 cups cake flour
- 1 pinch salt
- 1 teaspoon baking powder
- 1/3 cup oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup whole milk
- Cream Syrup for Soaking (see recipe below)
- Whipped Topping (see recipe below)
Sift and then combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time. Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean. Let the cake cool until it feels room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
- 12 oz. evaporated milk
- 14 oz. sweetened condensed milk
- 1/2 cup heavy cream
- 1 tablespoon rum or brandy (optional)
Whisk together the three milks and the rum or brandy if you are using it. Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- 1 tablespoon sugar
In a chilled mixing bowl add heavy cream, vanilla and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake.