Raspberry Tres Leches Cake with Three Milks

Name: Raspberry Tres Leches Cake with Three Milks
Prep time: 20 min
Cook time: 35 min
Total time: 295 min
Yield: 12 slices
Cuisine: Latin American
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 5 large eggs; 1 teaspoon vanilla extract; 1 cup evaporated milk; 1 cup sweetened condensed milk; 1 cup heavy cream; 1 cup heavy cream (for whipping); 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 cup fresh raspberries

295 min 12 slices Medium

All Recipes

A luscious cake soaked in a blend of three milks, topped with fresh raspberries.

Prep

20 min

Cook

35 min

Total

295 min

Servings

Difficulty

Medium

Tres Leches Cake, a classic Latin American dessert, is known for its moist and rich texture, achieved by soaking the cake in a mixture of three milks: evaporated milk, condensed milk, and heavy cream. This version adds a fruity twist with fresh raspberries, enhancing the cake's sweetness and providing a delightful tart contrast. The origins of Tres Leches Cake can be traced back to Nicaragua, though it has become a beloved treat across Latin America and beyond. Its popularity is due to its simple yet indulgent nature, making it a perfect choice for celebrations and gatherings.

Ingredients

Servings

Cake

Milk Mixture

Topping

Instructions

Prepare the cake batter

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt.

Pro tip: Make sure all ingredients are at room temperature for an even batter.

Cream butter and sugar

In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine dry and wet ingredients

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.

Pro tip: Overmixing can result in a dense cake.

Bake the cake

Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Pro tip: Avoid opening the oven door frequently to maintain a consistent baking temperature.

Prepare the milk mixture

In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream. Once the cake is cool, poke holes all over the top with a fork.

Pro tip: Ensure the holes are evenly spaced for uniform milk absorption.

Soak the cake

Slowly pour the milk mixture over the cooled cake, allowing it to seep into the holes. Cover and refrigerate for at least 4 hours or overnight.

Pro tip: Refrigerating overnight enhances the cake's flavour and texture.

Whip the topping

In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread evenly over the soaked cake.

Pro tip: Ensure the cream is cold for the best whipping results.

Garnish and serve

Top the cake with fresh raspberries before serving. Slice and enjoy!

Pro tip: Serve chilled for a refreshing dessert experience.

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Tips & Tricks

<ul><li>Ensure the cake is completely cool before pouring the milk mixture to allow full absorption.</li><li>Use fresh raspberries for the best flavour and vibrant presentation.</li><li>Whip the cream until soft peaks form for a light and fluffy topping.</li><li>Refrigerate the cake overnight for the best texture and flavour.</li></ul>

Serving Suggestions

Serve this Raspberry Tres Leches Cake chilled, garnished with additional fresh raspberries and a sprinkle of mint leaves for a pop of colour. It pairs wonderfully with a cup of strong coffee or a refreshing glass of raspberry iced tea. This cake can be made a day ahead, allowing the flavours to meld beautifully. Store leftovers in the refrigerator for up to three days, ensuring the cake remains moist and delicious.

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