Tres Leches Cake
Quick and easy delicious Tres Leches Cake Recipe topped with vanilla bean whipped cream and drizzled with dulce de leche. A make-ahead vanilla chiffon cake, or use leftover chiffon cake, sponge cake, or store-bought angel food cake. Ready in 15 minutes!
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Dessert
Cuisine: Mexican
Keyword: 3 milk cake, leftover cake, Tres Leches, tres leches cake
Servings: 8
Calories: 488kcal
Author: Maricel
Tres Leches / Three Milk mixture for half chiffon cake
- ¼ cup heavy cream
- ⅓ cup condensed milk
- ½ cup evaporated milk
Frosting
- 2 cups heavy cream
- 3 tbsp powdered sugar or to taste
- 1 vanilla bean
For optional topping
- ¼ cup dulce de leche
- 1 tsp evaporated milk
If using a leftover cake, slice the chiffon cake evenly in half and place it on a cake serving plate. Skip this method if baking from scratch and bake the cake in a regular baking pan or baking dish.
Mix the tres leches ( three milk ) mixture in a liquid measuring cup or small pitcher until well blended.
Poke the cake with the fork several times. Slowly pour the milk mixture all over the cake. Allow the cake to absorbs the milk mixture for few minutes.
For the optional topping. Microwave the dulce de leche for few minutes, stir and add a few drops of milk until desired consistency. Set aside.
In a large mixing bowl, add the cold heavy cream, powdered sugar, and vanilla beans. Whip until stiff peaks or spreadable.
Spread the frosting evenly on the cake, slice and drizzle with the dulce de leche.
Calories: 488kcal | Carbohydrates: 39g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 175mg | Sodium: 197mg | Potassium: 206mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1168IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 1mg