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Gallery Chef La La’s Tres Leches Cake Recipe Summary Servings: 16

Ingredients Ingredient Checklist 1 cup unsalted butter, softened, plus more for pan 1 cup sugar 4 eggs 3 cups cake flour, (not self-rising) 1/4 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 2/3 cup 1 percent milk 1 1/2 teaspoons pure vanilla extract 7 ounces fat-free sweetened condensed milk 6 ounces fat-free evaporated milk 12 ounces light whipped topping Fresh fruit such as kiwi, tangerine, and pineapple, for serving (optional)

Gallery Chef La La’s Tres Leches Cake

Recipe Summary Servings: 16

Chef La La's Tres Leches Cake

Chef La La’s Tres Leches Cake

Chef La La’s Tres Leches Cake

Recipe Summary Servings: 16

Recipe Summary

Servings: 16

Servings: 16

16

Ingredients

Ingredients

  • 1 cup unsalted butter, softened, plus more for pan 1 cup sugar 4 eggs 3 cups cake flour, (not self-rising) 1/4 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 2/3 cup 1 percent milk 1 1/2 teaspoons pure vanilla extract 7 ounces fat-free sweetened condensed milk 6 ounces fat-free evaporated milk 12 ounces light whipped topping Fresh fruit such as kiwi, tangerine, and pineapple, for serving (optional)

Directions

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. With the mixer running, add eggs, one at a time, beating well to incorporate after each addition. In a large bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, add flour mixture to mixer, alternating with milk, beginning and ending with the flour mixture and beating well after each addition. Beat in vanilla. Pour into prepared baking dish.

Bake until cake is firm to the touch, 35 to 40 minutes. Let cool 5 minutes.

Meanwhile, in a medium bowl, combine condensed and evaporated milks. Poke holes all over the warm cake using a wooden skewer or toothpick. Slowly pour milk mixture evenly into holes. Let cake cool and allow it to absorb liquid, 10 to 15 minutes. Cover and refrigerate cake 1 hour.

Remove cake from refrigerator and spread whipped topping over top of cake. Serve with fresh fruit if desired. Refrigerate until ready to serve.

Reviews (12)

 Add Rating & Review     62 Ratings   5 star values:        6    4 star values:        14    3 star values:        26    2 star values:        12    1 star values:        4

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Reviews (12)

Add Rating & Review     62 Ratings   5 star values:        6    4 star values:        14    3 star values:        26    2 star values:        12    1 star values:        4

Add Rating & Review

62 Ratings 5 star values: 6 4 star values: 14 3 star values: 26 2 star values: 12 1 star values: 4

62 Ratings 5 star values: 6 4 star values: 14 3 star values: 26 2 star values: 12 1 star values: 4

62 Ratings 5 star values: 6 4 star values: 14 3 star values: 26 2 star values: 12 1 star values: 4

  • 5 star values: 6 4 star values: 14 3 star values: 26 2 star values: 12 1 star values: 4

    Martha Stewart Member     Rating: Unrated       07/07/2009   WHIPPED TOPPING??? cake is too good too not make real whipped cream  

Martha Stewart Member     Rating: Unrated       08/21/2008   Based on NatalieInTX's comments I DOUBLED the milk mixture and the cake was...not dry, but not soaked as this cake should be. The recipe makes a delicious cake but you've got to up the tres leches quantity. This recipe is unusual in that the third milk is IN the cake and not poured over it.  

Martha Stewart Member     Rating: Unrated       07/20/2008   For a Tres Leches cake this IS on the dry side - Here in TX slices are served swimming in extra leche. This did make a very moist cake but I still poured more sweetend condensed milk on each slice before serving to make it like I'm used to. AND I added cinnamon to the batter and the whipped cream (I don't use the pre-made stuff) to make it more 'correct'.  

Martha Stewart Member     Rating: Unrated       07/05/2008   This was incredible. So dense, so moist, so easy. Served it at a dinner party and had to email everyone the recipe the next day. Whoever commented that it was extremely dry did not make it correctly. It is a family favorite now.  

Martha Stewart Member     Rating: Unrated       05/12/2008   Gorgeous! A very moist, rich sponge cake. Made it for my fiances birthday last week and it became a quick favourite for him and his family! Will definitely make again.  

Martha Stewart Member     Rating: Unrated       05/05/2008   Very disappointed with this recipe. It was extremely dry! Definitely not the moist, creamy tres leches cake I've had before.  

Martha Stewart Member     Rating: Unrated       05/03/2008   Delicious! Made another Tres Leches recipe with disastrous results for the cake. This was easy and came together beautifully. I added one can of (well-stirred) unsweetened coconut milk to the milk mixture (had to do two 'pourings' to soak the cake). To answer one of the above questions: leave in the fridge until you're ready to serve. Thanks!  

Martha Stewart Member     Rating: Unrated       03/31/2008   This was one of the best tasting cakes i have ever made. Thank you Chef LaLa :)  

Martha Stewart Member     Rating: Unrated       03/19/2008   I was making this cake for my son's birthday and my version of the recipe did not include the eggs. I counted how many Chef Lala added from the video ! Now I see that there is another recipe with 4 eggs listed ! Nice cake. I left the cake in the fridge till it was time to serve. Good Luck !  

Martha Stewart Member     Rating: Unrated       03/14/2008   I'm making this for my son's birthday. Should I leave it in the refrigerator until it's time to serve, or should I take it out after the hour?  

Martha Stewart Member     Rating: Unrated       03/13/2008   According to the recipe as referenced above - 4 eggs. Happy Baking.!!!  

Martha Stewart Member     Rating: Unrated       03/13/2008   how many eggs do i use ?

    Martha Stewart Member

    Rating: Unrated 07/07/2009

WHIPPED TOPPING??? cake is too good too not make real whipped cream

Rating: Unrated

Rating: Unrated 08/21/2008

Based on NatalieInTX’s comments I DOUBLED the milk mixture and the cake was…not dry, but not soaked as this cake should be. The recipe makes a delicious cake but you’ve got to up the tres leches quantity. This recipe is unusual in that the third milk is IN the cake and not poured over it.

Rating: Unrated 07/20/2008

For a Tres Leches cake this IS on the dry side - Here in TX slices are served swimming in extra leche. This did make a very moist cake but I still poured more sweetend condensed milk on each slice before serving to make it like I’m used to. AND I added cinnamon to the batter and the whipped cream (I don’t use the pre-made stuff) to make it more ‘correct’.

Rating: Unrated 07/05/2008

This was incredible. So dense, so moist, so easy. Served it at a dinner party and had to email everyone the recipe the next day. Whoever commented that it was extremely dry did not make it correctly. It is a family favorite now.

Rating: Unrated 05/12/2008

Gorgeous! A very moist, rich sponge cake. Made it for my fiances birthday last week and it became a quick favourite for him and his family! Will definitely make again.

Rating: Unrated 05/05/2008

Very disappointed with this recipe. It was extremely dry! Definitely not the moist, creamy tres leches cake I’ve had before.

Rating: Unrated 05/03/2008

Delicious! Made another Tres Leches recipe with disastrous results for the cake. This was easy and came together beautifully. I added one can of (well-stirred) unsweetened coconut milk to the milk mixture (had to do two ‘pourings’ to soak the cake). To answer one of the above questions: leave in the fridge until you’re ready to serve. Thanks!

Rating: Unrated 03/31/2008

This was one of the best tasting cakes i have ever made. Thank you Chef LaLa :)

Rating: Unrated 03/19/2008

I was making this cake for my son’s birthday and my version of the recipe did not include the eggs. I counted how many Chef Lala added from the video ! Now I see that there is another recipe with 4 eggs listed ! Nice cake. I left the cake in the fridge till it was time to serve. Good Luck !

Rating: Unrated 03/14/2008

I’m making this for my son’s birthday. Should I leave it in the refrigerator until it’s time to serve, or should I take it out after the hour?

Rating: Unrated 03/13/2008

According to the recipe as referenced above - 4 eggs. Happy Baking.!!!

how many eggs do i use ?

All Reviews for Chef La La’s Tres Leches Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chef La La’s Tres Leches Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest