Tres Leches Cake
I started making this for Jake back in the fall of 2023. The homemade sponge cake base can’t be beat! Speaking of beating, you will seriously need to use a stand mixer to beat this cake mix! The original recipe called for plain whipped cream for the topping, but that is too boring so I tried the same topping I put on my strawberry cake and it is a WINNER!
To cut calories, you can substitute 1/2 and 1/2 for heavy cream and use milk for evaporated milk.
Ingredients
Cake
6 eggs, room temperature
1 cup sugar
1 teaspoon vanilla
1 1/2 cups self-rising flour
4 teaspoons cornstarch
Milk Mixture
1 cup heavy cream
1 14 oz. can sweetened and condensed milk
1 12 oz. can evaporated milk
1 teaspoon vanilla
Topping
1 cup sour cream
1 cup sugar
8oz container Cool Whip
1 to 1 1/2 cups chopped strawberries, (reserve a couple of pretty whole ones for garnish)
Preheat oven to 350 and grease and flour 9×13″ pan.
In a large mixing bowl, add eggs, 1 teaspoon vanilla, and sugar. Whip this on high until it doubles in size, around 12 minutes using a stand mixer. While that’s mixing, sift together flour and cornstarch.
When egg mixture is ready, slowly fold in flour mixture and then pour into prepared 9×13″ pan. Bake for about 20 minutes, or until toothpick inserted into the center comes out clean.
After the cake has cooled to the touch, add heavy cream, sweetened and condensed milk, evaporated milk, and 1 teaspoon of vanilla to a medium sized mixing bowl and whisk together. Pour milk mixture over cake and cover with plastic wrap. Store in the fridge overnight or at least 4 hours.
For the topping, mix together strawberries, sour cream and sugar, then fold in Cool Whip. Spread onto cake. Keep leftovers in the fridge.