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Nutrition Facts
Serving Size 1 (237g) Recipe makes 8 servings
Calories 631
Calories from Fat 297		(47%)
Amount Per Serving		%DV
	Total Fat 33.0g	50%
	Saturated Fat 19.6g	98%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 231mg		77%
Sodium 204mg		8%
Potassium 392mg		11%
Total Carbohydrate 70.5g		23%
	Dietary Fiber 0.6g	2%
	Sugars 46.7g
Protein 13.6g		27%
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Mexican Tres Leche Cake

Recipe #26014 | 55 min | 25 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Mille® ™
Apr 22, 2002

SERVES 8 , 1 cake (change servings and units)

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/2 cup unsalted butter, softened
5 eggs
1 1/3 cups milk
1 cup sweetened condensed milk
1 cup evaporated milk
1 tablespoon rum
1 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon sugar

Directions

1
Sift together the flour and baking powder.
2
In another bowl, cream 1 cup of sugar and the butter until well blended.
3
Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
4
Gently fold in the flour mixture, gently mixing until the batter is smooth.
5
Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool.
6
Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
7
Pour mixture over the cake.
8
Cover with plastic wrap and refrigerate for 3 hours.
9
Whisk the heavy cream until it begins to thicken.
10
Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
11
Spread this cream over the top and sides of the cake.
12
Cut into squares.

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Featured Reviews for This Recipe

From: Eriemusic17

On Sep 20, 2009

This cake turned out perfect!! I actually made it in a round baking dish and the measurements were spot on! I love the hint of rum in the milk mix. Can't wait to make this again!

0 people found this review helpful

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From: Chef #1082536

On Mar 10, 2009

0 people found this review helpful

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From: Susie in Texas

On Oct 10, 2004

I baked this cake in an 8 inch cake pan which I think was a mistake. It didn't leave enough room to pour in all of the "tres leche" mixture. So I drained it back off; transferred the baked cake to a larger 9 X 9 inch pan and then had room for all the milk mixture. Next time I will bake it in a 9 inch square pan. This cake is simple to make, moist, delicious and almost reminded me of a rum cake. It is surprisingly not overly sweet. I did not spread the whipped cream on the cake but we spooned some on top of our servings. I would, however recommend spreading the whipped cream to dress it up for special occasions.

8 people found this review helpful

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From: Miss JUDITH

On Sep 14, 2004

My daughter's teacher gave me an authentic Mexican recipe for this years ago. BUT, I lost it, and decided to try yours. The cake was good. BUT, again, it was more like a floating island. I put a heavily weighted can on top of the plastic wrap, and solved the problem.Very moist and delicious. I did skip the whipped cream frosting, and served fresh raspberries on the side.

4 people found this review helpful

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