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Three Milk Cake Recipe

With a large Hispanic population here, I have found the best recipes for Mexican food. This traditional Tres Leches Cake is a cross between cake and pudding.

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Three Milk Cake Recipe

Prep: 30 min. Bake: 35 min. + chilling

Yield: 12-15 Servings

30 35 65

Ingredients

6 eggs, separated
1-1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups water
1 teaspoon almond extract
TOPPING:
1 can (14 ounces) sweetened condensed milk
2 cups heavy whipping cream
1/2 cup light corn syrup
7 tablespoons evaporated milk
2 teaspoons vanilla extract
ICING:
1/2 cup heavy whipping cream
1/2 cup sugar
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2 tablespoons confectioners' sugar
1 teaspoon almond extract

Directions

In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form. Add yolks, one at a time, beating until combined. Combine the flour, baking powder, baking soda and salt; add to egg mixture alternately with water. Stir in extract.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Poke holes in cake with a fork. Chill overnight.
In a large saucepan, combine the condensed milk, cream, corn syrup and evaporated milk. Bring to a boil over medium heat, stirring constantly; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in vanilla. Slowly pour over chilled cake, letting milk absorb into cake. Cover and refrigerate.
In a small bowl, beat cream until soft peaks form. Gradually beat in sugar until stiff peaks form. Stir in vanilla. In a large bowl, combine the sour cream, confectioners' sugar and extract. Fold in whipped cream. Spread frosting over sides and top of cake. Refrigerate until serving. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 496 calories, 22 g fat (13 g saturated fat), 161 mg cholesterol, 277 mg sodium, 66 g carbohydrate, trace fiber, 8 g protein.

Originally published as Three Milk Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p200

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Reviews for Three Milk Cake

Three Milk Cake

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Reviewed on May. 01, 2010 by muffinbean

The cake turned out really great! It was very dense and moist and had a ton of flavor. I would've given this recipe 5 stars, but no one liked the sour cream icing-I ended up taking it al off and replacing it with the traditional whipped topping. It really made all the difference! Overall a very good recipe-but from now on I'll stick with the normal whipped cream for the top.

Reviewed on Apr. 15, 2010 by KSReid

I hav been looking for this recipe. A neighbor makes it but won't give it to anyone.

Reviewed on Jan. 22, 2010 by brodie123

I have had rave reviews for this cake. My son's Spanish teacher even asked me to make it for her after I made it for the class.You have to be patient. Make the cake put on he topping after the cake has chilled at least 12 hours, then chill overnight before putting on topping .Chill at least 4 more hours. Worth the trouble!

Reviewed on Dec. 09, 2009 by edlisa2j

The topping never thickened so the cake just floated in all the liquid. The sour cream weighed down the icing so it just liquified as well. There are better milk cake receipes out there so keep looking.