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!
Servings: 8
Calories: 488kcal
Ingredients
- ½ Vanilla Chiffon Cake
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
Instructions
- 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.
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