Easy Tres Leches Cake Recipe _ Three Milk Cake

It's Natasha of NatashasKitchen.com and today we are making a Tres Leches cake. This is simple to make, always a crowd pleaser and probably the most moist cake you will try. You'll love what's in it, so let's get started. Preheat your oven to 350 degrees Fahrenheit and butter a 9 by 13 casserole dish. Whisk together one cup of all-purpose flour with one and a half teaspoons of baking powder and a quarter teaspoon of salt. Then sift those together into a large mixing bowl. This recipe comes together in three large mixing bowls. In the first one, you have your sifted flour. Now separate your five large eggs into the other two bowls. We're gonna put the egg yolks in one bowl and the egg whites in the other. You can use cold or room temperature eggs but cold eggs are a little easier to separate. Next, beat the egg yolks together with three-fourths cup of granulated sugar on high speed until the yolks are a pale yellow. Beat for about two minutes on high speed and when it's done, you'll see that it forms a thick ribbon when you pull up on the batter. And using an electric hand mixer makes this cake so quick and easy. This is our favorite hand mixer and I will link to it in the description. Add one-third cup of whole milk and a teaspoon of vanilla extract and gently fold that in with a spatula. Mix just until it's well blended and set it aside. Now with clean and dry egg beaters, beat together the egg whites on high speed until soft peaks form or for about a minute. With the mixer on, pour in the remaining one-fourth cup of sugar and continue beating on high speed until the egg whites are stiff but not dry. It takes just a minute to get to the right consistency. Do not over beat or it will be hard to blend into the batter. Now it's time to put everything together. Pour the egg yolk mixture over the flour mixture and I'm using my go-to baking spatula, which I'll link in the notes, to blend those two together. Scrape the sides and bottom of the bowl to make sure you get any pockets of flour and continue mixing until no streaks of flour remain. Now transfer all of your egg white mixture into the batter and gently fold those together. Fold just until it's uniformly blended, then stop mixing. You don't want to over mix this batter because it relies on the volume of the eggs to rise. When you're done, you'll have a thick and fluffy cake batter. Pour all of the batter into your buttered casserole dish and lightly smooth out the top. In all my testing, I have found that this cake rises best in a casserole dish that's either ceramic or glass and you can serve it right out of your pretty baking dish. Now place that on the center rack of a preheated oven and bake at 350 degrees Fahrenheit for about 30 minutes or until a toothpick comes out clean. When it's done, remove the cake from the oven and let it cool almost to room temperature. If you place the cake on a wire rack or a trivet, it will cool faster but make sure you keep it away from outdoor draft. When the cake is almost at room temperature, we can make the syrup. In a very large measuring cup or a bowl with a pouring lip, combine one-third cup of whipping cream, nine ounces or two-thirds of a 14 ounce can of sweetened condensed milk, and 12 ounces of evaporated milk. Stir those together until combined. The cake is just about at room temperature. We're going to poke all over the top of the cake with a fork. This will ensure that the syrup penetrates deep throughout the cake and evenly moistens every bite. Slowly drizzle all of the milk mixture evenly over the cake. It'll seem like a lot of syrup but it absorbs into the cake and the results are amazing. Let the cake sit and rest for about 30 minutes to absorb all of that syrup. Now it's time to make the easy two ingredient frosting and decorate the cake. Pour two cups of very cold heavy whipping cream into a large cold mixing bowl. Add two tablespoons of sugar then beat on high speed for about two minutes or until the frosting is whipped thick and spreadable. Spread all of that cream evenly over the top of your cake. I love that this makes a thick layer of frosting which makes this cake that much more impressive and don't worry because this frosting is lightly sweet and it really complements the rich cake base. You can serve this cake as is just with the frosting but we like to take it up a notch and add some fresh berries and strawberries or raspberries or both are my favorite for this cake. When you're decorating, think about how many people the cake will serve and I like to put a little bit of strawberry and raspberry on each serving. This is a large cake and it can easily serve 12 people or make eight generous slices. All right, the final touches are on and you can even serve this plain if you don't want the berries or don't have the berries. It's still so delicious but I love that fresh pop of color and flavor that berries bring to this cake. All right and I have been waiting long enough. It is time to enjoy this cake. It's been resting so it's had some time to absorb some of those milks and the three milks, tres leches, get it? Okay, we're gonna cut right into this. Okay and these have some weight to them. Each piece is, remember, it's soaked in all of those milks. Yum, yum, yum! Yum! Wow, so moist! Look at that! Moist from top to bottom and the flavors! I cannot wait. Okay, let's dig right into this. Oh, it is so soft. It's just, it's delicious. It's just loaded with flavor and so moist from top to bottom. It tastes indulgent and it just makes me feel good about myself. You can really taste that sweetened condensed milk and this cake isn't just moist, it is so, so soft and I love the lightly sweetened whipped cream on top and the berries. They cut the sweetness because they give that little bit of tang. So fresh, so good. Make this for your next party and you will get recipe requests. If you love simple casserole style party desserts, check out some of our all-time favorite and reader favorites right over there and right down there and if you enjoyed this video, make sure you click below to subscribe and when you do, click that little bell icon so you'll get notifications every time we post a new recipe. We'll see you in our next video!