Tres Leches Cake
This creamy and delicious tres leches cake recipe has been passed down through generations and shared by Paola of Bocado Studio. The fluffy cake is infused with our Organic Vanilla Bean Extract "Crush" and the rich frosting has a nutty taste from the Pure Almond Extract. Also known as 'pan tres leches', top it with fresh seasonal fruit and enjoy with friends or family.
Tres Leches Cake
Rated 3.4 stars by 14 users
Servings
8
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
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½ cups all-purpose flour
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2 tsp. baking powder
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½ tsp. salt
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3 eggs
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1 cup sugar
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1 tsp. Sonoma Syrup Co. Organic Vanilla Bean Extract "Crush"
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1 tsp. Sonoma Syrup Co. Pure Almond Extract
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½ cup almond milk
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1½ cups heavy cream
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12 oz. can of evaporated milk
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14 oz. can of sweetened condensed milk
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2 cups heavy whipping cream
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2 tbsp. granulated sugar
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1 tsp. Sonoma Syrup Co. Pure Almond Extract
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Fresh seasonal berries
Cake
Whipped Cream Frosting
Optional
Directions
Cake
Preheat oven to 350. Grease a ceramic baking dish.
In a medium bowl, whisk flour, baking powder and salt.
In another bowl, beat eggs, sugar, and vanilla and almond extract until very light and fluffy, about 10 minutes.
Gradually add flour mixture until just incorporated.
Add in milk, mix all ingredients.
Pour the batter into the prepared baking dish. Bake for 25
Meanwhile, in a medium bowl, whisk cream with evaporated and condensed milk.
Add in vanilla extract. Mix all ingredients together.
Once cake has cooled, poke holes all over the cake using a fork.
Gradually pour the milk mixture over the entire cake.
Cover with wrap and refrigerate overnight.
Whipped Cream Frosting
Pour heavy whipping cream, sugar and almond extract into a large chilled mixing bowl and beat on high speed until thick, whipped and spreadable.
Spread over cake with a spatula.
Top with fresh berries.
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