Cheaters Tres Leches Cake Recipes

TRES LECHES (MILK CAKE)

Tres Leches (Milk Cake) image

This cake is made with three layers: Cake, filling, and topping. There are 4 types of milk in the filling and topping (whole milk, condensed milk, evaporated milk, and heavy cream). This is an excellent cake for milk lovers!

Provided by Stephanie Watts

Categories World Cuisine Recipes Latin American Mexican

Yield 24

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Nutrition Facts : Calories 279.7 calories, Carbohydrate 34.6 g, Cholesterol 81.5 mg, Fat 13.7 g, Fiber 0.2 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 86.8 mg, Sugar 28.2 g

SHORTCUT TRES LECHES CAKE

Shortcut Tres Leches Cake image

My mom's favorite cake is tres leches, a butter cake soaked in three kinds of milk. I developed a no-fuss version that's rich and tender. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 20 servings.

Number Of Ingredients 13

Ingredients

1 package butter recipe golden cake or yellow cake mix (regular size)
3 large eggs, room temperature
2/3 cup 2% milk
1/2 cup butter, softened
1 teaspoon vanilla extract
TOPPING:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
WHIPPED CREAM:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, combine cake mix, eggs, milk, softened butter and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. , In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in top of warm cake. Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spread over cake.

Nutrition Facts : Calories 343 calories, Fat 20g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 257mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 0 fiber), Protein 6g protein.

CHEATER'S TRES LECHES CAKE

Cheater's Tres Leches Cake image

i first had this cake at a restaurant in Houston several years ago and loved it - one day it sounded so good so i looked online for a recipe - baking from scratch is not my forte so i decided to cheat - it turned out great - i've been making it ever since with the Duncan Hines box mix - even put it in a charity auction and it...

Provided by Jo Ransom

Categories Cakes

Time 1h35m

Number Of Ingredients 5

Ingredients

1 box duncan hines butter recipe yellow cake mix
1 can(s) eagle brand condensed milk
1 can(s) evaporated milk
1 pt heavy whipping cream
1 medium cool whip

Steps:

1. Bake cake according to package directions in a 13x9 pan. In medium bowl mix the three milks until well blended. While cake is still warm, poke holes in cake about 3/4 in apart using the end of a wooden spoon.
2. Pour milk mixture over warm cake and cool to room temperature. Top with Cool Whip and refrigerate at least 4 hours. Not a cake you want to eat warm. The longer it sits in the refrigereator the better.
3. Quick and easy and oh so yummy! p.s. even better when condensed milk is doubled

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