Pastel de tres leches 
Tres Leches Cake
With all the tips I've received since I started baking, I created this recipe that has impressed even the most discerning palates. You might think I'm exaggerating, but I still want to encourage you to give it a try 😉
*I like to fill it with cream cheese frosting (and sometimes fruit). I'll share that recipe soon.
Tres Leches Cake
With all the tips I've received since I started baking, I created this recipe that has impressed even the most discerning palates. You might think I'm exaggerating, but I still want to encourage you to give it a try 😉
*I like to fill it with cream cheese frosting (and sometimes fruit). I'll share that recipe soon.
Cooking Instructions
- 1
Preheat the oven to 350°F (180°C). Beat the cake mix with 1 1/3 cups milk, oil, and eggs until smooth and no lumps remain.
- 2
Pour the batter into 2 greased cake pans (9–10 inches, or a quarter sheet pan) using butter, and bake for 40 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- 3
Once done, place the cakes on a wire rack and let them cool for about 1 1/2 hours. Meanwhile, whip the whipped topping until stiff peaks form.
- 4
Mix the remaining 2 cups milk with the evaporated milk and sweetened condensed milk until fully combined.
- 5
Once the cakes are cool, remove them from the pans and trim the rounded tops. Using a piping bag, pipe a border of whipped topping around the edge of the bottom cake layer, then pour the milk mixture over it until it's nicely soaked. Fill as desired*, place the top cake layer on, and repeat the process.
- 6
When both layers are soaked, cover the cake with the whipped topping and decorate as you like. Refrigerate until ready to serve.
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