Oh My, Oh My

Source: Delicious Shots

As I was reading Pioneer Woman’s blog on Friday, recounting the “best of the best” in food celebrating Cinco de Mayo, I came across the following recipe for Tres Leches. Tres Leches (literally “three milks) is a very popular dessert in Latin America, and is basically sponge cake that has been soaked in a mixture of 3 different kinds of milk: evaporated, sweetened condensed and whole (or sometimes, half and half). It is, without a doubt, DELICIOUS!

Here is the recipe for the above version, which I cannot wait to try!


For the cake:

1 1/2 cups cake flour sifted

1/2 tablespoon baking powder

Pinch of salt

4oz butter (1 stick) room temperature

3/4 cup sugar

3 eggs

3/4 cup milk

Tres leches:

12 oz can of evaporated milk

14 0z can of sweetened condensed milk

12 oz whole milk


maraschino cherry

whipped cream

Preheat oven to 350°F. Oil and flour a 13 by 9-inch cake pan and set aside.

Sift together flour, baking powder and salt. Set aside. In the bowl of an electic mixer, cream the butter and sugar until light and fluffy. Add the eggs (one by one) and beat until well mixed. With the mixer on low speed, alternately add flour mixture and the milk to the batter (in three parts) beating well after each addition. Continue beating until well combined, for about 30 seconds.

Pour the batter into prepared pan. Bake for 30 to 40 minutes or until toothpick inserted into center comes out clean. Cool for 30 minutes before adding the tres leches. While cake is cooling, add into a blender the tres leches and blend for 20 seconds. With a fork, poke holes in the cake and pour the tres leches mixture over the cake. Cover and refrigerated for at least 6 hours or overnight. When ready to serve, top with whipped cream and cherries.

*Note: If you would like to make individual servings, just divide batter into ramekins 1/3 of the way and bake for less time.

There are many variations of this cake, many of which omit the butter, claiming the omission makes an even lighter cake. A light cake is necessary, since the cake is soaked in a mixture of three types of milk. There are even variations that include dulce de leche in the soaking mixture–making a cuatro leches cake.

Hungry yet? 🙂