TRES LECHES CAKE 💕 with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen From Union Parish

Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube


TRES LECHES CAKE

  • 2 cups ALL PURPOSE FLOUR
  • 1 tablespoon BAKING POWDER
  • 1 stick (8 tbsp.) BUTTER, softened
  • 1-1/2 cups (300g) SUGAR
  • 4 EGGS
  • 1 teaspoon (4.2g) VANILLA EXTRACT
  • 3/4 cup (6oz) (177ml) WHOLE MILK

Preheat oven to 350 degrees F – 176 degrees C.

Cream BUTTER and SUGAR together with an electric mixer. Mix the FLOUR and the BAKING POWDER in a bowl and set aside. Add EGGS to the creamed butter and sugar while the mixer is on low letting each incorporate before adding another. Now while the mixer is on the lowest setting alternate adding 1/3 the flour mixture and 1/2 the milk. Ending with the last 3rd of the dry ingredients. Turn the mixer off and scrape down the sides of the mixing bowl. Add the VANILLA EXTRACT and mix until incorporated. Pour into a large 10″ x 10″ square pan or a large round pan. May also pour into a 9″ x 13″ pan. Be sure to BUTTER and FLOUR the cake pan so the cake will turn out and not stick.

Bake for 30 to 35 minutes depending on your oven. When a toothpick is inserted into the middle and comes out clean it is done.

While the cake is baking mix the following ingredients to make the 3 MILK SAUCE:

  • 1 – 14 OZ. (396g) can SWEETENED CONDENSED MILK
  • 1 – 12 OZ. (354ml) can EVAPORATED MILK
  • 1 cup (8oz.) (240ml) HEAVY WHIPPING CREAM
  • ZEST of a LIME and the juice (can also use orange zest and juice or 3 tablespoons of GRAND MARNIER)

Whisk the above together and set aside.

While the cake is in the baking pan and still warm. Poke holes into the cake all over with a large fork or a toothpick. Pour the 3 milks mixture over the cake and let sit to absorb. Then turn the cake out onto a cake stand or platter. Or leave the cake in the pan if you want to serve it that way.

Using you whisk attachment on your mixer whip the following together to form stiff peaks for icing the cake:

  • 1-1/2 cup (360ml) HEAVY WHIPPING CREAM
  • 2 TABLESPOONS (15g) POWDERED (confectioner’s) SUGAR

Let the cake cool completely before icing with the whipped cream or it will melt and run off the cake. I refrigerate my cake for a couple of hours before icing it. Spread the whipped cream on top and on the sides if you put the cake on a stand or platter.

Sprinkle the top with CINNAMON and serve.

Keep the cake refrigerated.





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