Tres Leches Cake

With three times the deliciousness, this cake is perfect for bringing some flavor to your Thanksgiving table.

Servings
12
Total Time
4 hours
Tres Leches Cake

1. Prepare sugared cranberries. Bring sugar and water to a boil in medium saucepan. Place cranberries in pan and boil for 1 minute, then remove from heat and drain. Spread cranberries out on plate or pan and refrigerate 30 minutes. Remove from refrigerator and roll in superfine sugar until coated; set aside.

2. Prepare cake. Preheat oven to 325°F. Sift flour; use butter to grease 13- x 9-inch glass baking dish. Beat eggs and sugar with electric mixer on MEDIUM 12 minutes. Fold flour into mixture and pour into baking dish. Bake 48–50 minutes until knife inserted in center comes out clean.

3. Combine condensed milk, evaporated milk, and 1 cup cream. Poke small holes all over top of cake and pour milk mixture over cake. Refrigerate until chilled.

4. Place remaining 1 cup cream, vanilla, and powdered sugar in chilled mixing bowl and beat with electric mixer on HIGH until stiff peaks form. Spread whipped cream evenly over cake and garnish with sugared cranberries; serve.

Ingredients

For sugared cranberries

  • 1 cup water

  • 1 cup sugar

  • 1 cup fresh (or frozen) cranberries

  • 1/3 cup superfine sugar

For Tres Leches Cake

  • 1 1/4 cups flour

  • 1 tablespoon unsalted butter

  • 5 large eggs

  • 3/4 cup sugar

  • 1 (14 oz) can sweetened condensed milk

  • 1 (12 oz) can evaporated milk

  • 2 cups heavy whipping cream, divided

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons powdered sugar

More recipe info

Instructions

1. Prepare sugared cranberries. Bring sugar and water to a boil in medium saucepan. Place cranberries in pan and boil for 1 minute, then remove from heat and drain. Spread cranberries out on plate or pan and refrigerate 30 minutes. Remove from refrigerator and roll in superfine sugar until coated; set aside.

2. Prepare cake. Preheat oven to 325°F. Sift flour; use butter to grease 13- x 9-inch glass baking dish. Beat eggs and sugar with electric mixer on MEDIUM 12 minutes. Fold flour into mixture and pour into baking dish. Bake 48–50 minutes until knife inserted in center comes out clean.

3. Combine condensed milk, evaporated milk, and 1 cup cream. Poke small holes all over top of cake and pour milk mixture over cake. Refrigerate until chilled.

4. Place remaining 1 cup cream, vanilla, and powdered sugar in chilled mixing bowl and beat with electric mixer on HIGH until stiff peaks form. Spread whipped cream evenly over cake and garnish with sugared cranberries; serve.

Nutritional Information

CALORIES 510kcal; FAT 23g; SAT FAT 14g; TRANS FAT 0.5g; CHOL145mg; SODIUM 110mg; CARB 69g; FIBER 1g; SUGARS 58g; PROTEIN 10g; POTASSIUM 6%; VIT D 6%; CALC 15%; IRON 6%

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