Home About My Shop Contact Recipes (New)
Recipes
Appetizers Breads Breakfast Desserts Dressings, Sauces & Spreads Main Dishes Salads Side Dishes Blog

Tres Leches Cake (Adult Version)

 
Here's what you need:
 
For the cake:
 
  • 12  Tbsp unsalted butter room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1 cup whole milk
For the milk mixture:
 
  • 1 cup whole milk
  • 1 14 oz can dulce de leche (can also use sweetened condensed milk)
  • 3/4 cup Irish Cream liqueur (can also use evaporated milk to make it kid friendly)
For the frosting:
 
  • 2 cups heavy whipping cream
  • 2 Tbsp Greek yogurt OR sour cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla
Preheat our oven to 350 degrees. Butter a 9x13 baking dish and set aside.
 
In your stand mixer bowl, cream butter and sugar until light and fluffy (about 5 minutes or so). Add the eggs, one at a time, and mix well after each addition. Once the eggs are all incorporated, add your vanilla and mix to combine.
 
In a small bowl, mix together flour, cinnamon, baking powder and salt. Add to wet ingredients alternating with the milk. Begin with the dry and end with the milk.
 
Do not over mix after the last bit of milk is added. A few lumps are ok. Finish mixing with a spatula to make sure all ingredients are mixed in from the bottom of the bowl.
 
Pour your batter into your prepared pan and bake in your preheated oven for 25-35 minutes or until a toothpick comes out clean in the center. Allow to cool.
 
While the cake is cooling, combine your milk, dulce de leche and Irish cream. Whisk until smooth and creamy. You can use an immersion blender if the dulce de leche is too thick. Just take your time.
 
With the cake slightly warm, use a small round spoon handle to poke holes all over the cake. Pour your milk mixture over the warm cake, making sure to cover it completely. Don't worry if it pools a bit, as it will soke it as it sits.
 
Cover with foil and refrigerate for about 6 hours or overnight.
 
Once the cake has chilled and is ready for frosting, combine the heavy cream, powdered sugar, vanilla and yogurt (or sour cream) in your stand mixer. Using the whisk attachment, whisk until it's holds stiff peaks, 2-3 minutes depending on the temperature of your bowl.
 
Spread the whipped cream frosting over the cake and serve. Enjoy!