Tres Leches Cake

After trying several other recipes, this was by far the best! It has a nice firm texture, absorbs the milks very well, and best of all, is delicious!!!

Ingredients

  • Cake
  • 1 1/2 cup cake flour

  • pinch of salt
  • 1 tsp baking powder
  • 1/3 cup oil
  • 1 cup sugar
  • 1 tsp vanilla
  • 5 large eggs
  • 1/2 cup whole milk
  • Milk Syrup

  • 14 ounce condensed milk
  • 7.6 ounce Media Crema (by Nestle)
  • 2/3 cup evaporated milk
  • 1/2 cup regular milk (your choice, 2%, whole, skim)
  • 1 tsp vanilla

Instructions

  1. Preheat oven @ 325 degrees. Prepare an 8″ pan or 2 6″ pans.
    Combine dry ingredients and set aside.
    Mix oil, sugar and vanilla, then add eggs one at a time, mixing well after each one.
    Stir in the milk.
    Fold in the flour mixture a little at a time.
    Bake for 30-40 minutes.
    For the milk syrup just mix all the ingredients together.
    Once the cake is cool, poke holes with fork/knife and slowly pour the milk syrup over the cake a little at a time depending on how moist you like your cake.
    You can frost cake with Amazing Stabalized Whipped Cream (recipe here at CC).

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Comments (28)

on

I do not know what Media Crema is. We do not have it in my country. Could you tell me what is it and if this can be replaced by something else?

on

I offer advice and propose a question. :-)

You can buy Media Cream on Amazon.com.

Can someone please paste the link for the Stabalized Whipped Cream? I cannot seem to find it for the life of me.

on

I need help. i too could not find the recipe for the amazing stabalized whipped cream....someone help me or send it to me..thanks

on

si no encuentras media crema, tambien puesdes usar sour cream, que es lo mismo, lo siento es dificil para mi expresarme en ingles, pero logro entenderlo, y leerlo un poco, gracias, y si hay alguien que hable espanol en este sito?

on

delia-murillo yo hablo un poco espanol. lo puedo leer muy bien, pero escribir es otra cosa! yo se que escribo con muchas errores pero quero tratar ayudarte. si necesitas algo, me dices. esta bien? [email protected]

on

You are perhaps not finding the recipe for stabilized whipped cream because it is misspelled - it is "stabilized" not "stabalized" That should make a difference.

on

Delia-Murillo: si no encuentras media crema, tambien puesdes usar sour cream, que es lo mismo, lo siento es dificil para mi expresarme en ingles, pero logro entenderlo, y leerlo un poco, gracias, y si hay alguien que hable espanol en este sito?

Rough translation using free online translator.

If you do not find average cream, also puesdes to use sour cream, that is the same, I feel it is difficult my to express to me in English, but profit to understand it, and to read it a little, thanks, and if there is somebody speaks Spanish in this situated one?

So I am assuming that media cream is the same as cream or possibly heavy cream, or as she says, you may substitute sour cream.

on

First of all sorry for the misspelling ooops, second the Media Crema is made by Nestle, you can find it where the evaporated and condensed milk is, at least that is where my supermaket (here in texas is HEB grocery) has it.

on

Thanks for this recipe! I'm gonna give it a go... the posts were awesome. I got a recipe, english/spanish lesson, and a spelling test. I LOVE BAKING. It's relaxing and humorous. Have a great day everyone... que tengas un buen dia!!!

on

thank you so much i was just asked if i made any mexican cakes and didnt have a great answer the last time i made one was years ago so i am excited to try tthis one thank you again!

on

media crema is just "table cream". It can be found on MexGrocer.com. It comes in a small 8 oz can by Nestle. I hope this helps

on

Media Crema is NOT the same as sour cream, so do not substitute. Media Crema is sold in a can, it is very similar to half and half, but it has been highly pasteurized and for this reason, does not need to be refirigerated and has a longer shelf life. I would substitute with half and half brought up to room temperature. HTH.

on

does anyone know if this recipe is dense enough to use in a cupcake boquet. I have to make 100 minis for a BD and she requested this flavor but I am not familiar with it.

on

does anyone know if this recipe is dense enough to use in a cupcake boquet. I have to make 100 minis for a BD and she requested this flavor but I am not familiar with it.

on

I don't recommend using this recipe for cupcakes, because the "tres leches" adding makes the bread extremely moist, it would wet the cupcake liners, and the bread would be messy to eat, because as soon as you remove the liner, the milk starts to leak.

on

At the request of a mexican friend of mine, and me know absolutely nothing about tres leches cake, I tried this recipe. After following the recipe to the letter, my first thought was, "wow this cake is heavy" before putting the milk on it. I took it to my friend. His response was, "it is hard, but does taste good". He told me to use a regular cake recipe next time then pour the milk over it. I'm sorry to say, I won't use this one again.

on

to linnysueq: it might help to use 3 eggs instead of 5 and only one cup of flour, thats more of a regular cake recipe. and the tres leches milk syrup can be used less with the adjusted recipe, i usually only use 1 can condensed, 1 can evaporated, 1 cup of reg. milk, 1 tsp vanilla, and most of the time i end up only using 1/2 the milk syrup since in does make it heavier and it is too much moisture for the amount of cake. For cupcakes i use the foil baking cups, and only use 1 tablespoon of milk syrup per cupcake and always make sure you refrigrate over night to let the cake absorb all the milk. hope this helps.

on

You could substitute sour cream for the crema mediana. But this is found in the Hispanic isle at the supermarkets. Crema Median by Nestle


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