Tres Leches isn’t just a sumptuous and cake featuring three different types of milk. No…it’s also my professional wrestling name.
About the only thing you could do to improve cake and milk this scenario is to actually put the milk directly into the cake. Such a cake does exist, mostly in Latin America, and it goes by the name tres leches, which of course means “three milks.”
Tres Leches Cake
FOR THE CAKE
- Vegetable oil (for the pan)
- 6 3/4 ounces cake flour (plus extra for the pan)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces unsalted butter (at room temperature)
- 8 ounces sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
FOR THE GLAZE
- 1 12- ounce can evaporated milk
- 1 14- ounce can sweetened condensed milk
- 1 cup half-and-half
FOR THE TOPPING
- 2 cups heavy cream
- 8 ounces sugar
- 1 teaspoon vanilla extract
MAKE THE CAKE
- Heat the oven to 350°F. Lightly oil and flour a 9-by-13-inch metal baking pan and set aside.
- Whisk together the cake flour, baking powder, and salt in a medium mixing bowl and set aside.
- Put the butter in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and, with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl if necessary.
- Add the eggs one at a time and mix to thoroughly combine. Add the vanilla and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined.
- Spread the batter evenly in the prepared pan. (This will appear to be a very small amount of batter.) Bake on the middle rack of the oven for 20 to 25 minutes, until the cake is lightly golden and reaches an internal temperature of 200°F.
- Remove the pan to a cooling rack and cool for 30 minutes. Poke the top of the cake all over with a skewer or fork.
MAKE THE GLAZE
- Whisk together the evaporated milk, sweetened condensed milk, and half-and-half in a 1-quart measuring cup (or other large pour-friendly vessel). Pour the glaze over the cake. Refrigerate the cake overnight.
MAKE THE TOPPING
- Put the cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and whisk on low speed until it forms soft peaks. Increase the speed to medium and whip until thick. Spread the topping over the cake and chill until ready to serve.
Yields: 1 (9-by-13-inch) cake