The One with the Tres Leches Cake

The Jeanie Jo & Joanna Project 🌻 Recipe 89 of 312. Cooking through Magnolia Table Cookbook Vol 1 & 2.

Requested for this years birthday! We give it a five 🌻🌻🌻🌻🌻

We served this up with high winds at a park with no real shelter on my daughters birthday. She was insistent on having this party, at this park, on this day… and she’s a teenager now so how do you argue with that?

Does it look pretty, no! But it tastes amazing.

Party guest #1 (aka former student): Is this store bought or home made?
Me: homemade.
Party guest #1: box or scratch
Me: scratch.
Party guest #1: oh, wow this is really really good!

I really had to let go of perfection this afternoon but my daughter is happy and that’s all that matters in the world right now.

Print Recipe

Tres Leches Cake Recipe – Magnolia

Source: magnolia.com
Course: Desserts
Serves: 13

What You Will Need

  • Butter for the pan
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 6 large eggs at room temperature
  • 2 cups sugar
  • 3 teaspoons pure vanilla extract
  • 1 cup milk at room temperature
  • 2 cups heavy cream
  • 12-ounce can evaporated milk
  • 1 teaspoon ground cinnamon plus more for sprinkling
  • 14-ounce can sweetened condensed milk
  • Sliced fresh strawberries whipped cream (see recipe here), and mint leaves, for serving (optional)

What You Will Need to Do

  1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan with butter.
  2. In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed until light and fluffy and the color is lightened, 6 to 7 minutes. Slowly add 2 teaspoons of the vanilla and mix until just combined.
  4. With the mixer on low speed, add half of the flour mixture, then the milk, finishing with the remaining flour mixture, mixing well after each addition.
  5. Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, 23 to 28 minutes. Let the cake cool completely, approximately 1 hour.
  6. Meanwhile, in a medium saucepan, whisk together the cream, evaporated milk, and cinnamon. Bring to a boil over medium heat, then reduce the heat and simmer for 2 minutes, stirring occasionally, until completely combined and smooth. Set aside for 5 to 8 minutes to let the flavors meld.
  7. Whisk the sweetened condensed milk and the remaining 1 teaspoon vanilla into the cream mixture.
  8. Using a fork, poke holes in the top of the cooled cake. Pour the cream mixture over the cake. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  9. Slice and sprinkle each serving with cinnamon. Serve with sliced strawberries, whipped cream, and fresh mint leaves, if desired.
  10. Store covered in the refrigerator for up to 3 days.

a latte of giggles & sparkles until next time,

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