How to Bake a Three Milk Cake (Pastel De Tres Leches)

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How to Bake a Three Milk Cake (Pastel De Tres Leches) Recipe
19 Steps
Ingredients
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1
Ingredients that you will need

Ingredients that you will need

2
Preheat oven to 325.

Preheat oven to 325.

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3

If you don't have baking powder mix 2 tsp cream of tarter with 1 tsp baking soda. This makes baking powder!

4
(Dry ingredients) Measure and mix cake flour, salt and baking powder

(Dry ingredients) Measure and mix cake flour, salt and baking powder

5
In a medium bowl with your hands until well incorporated.

In a medium bowl with your hands until well incorporated.

6
(Wet ingredients) on high speed mix sugar, vanilla, eggs, oil, & milk until thoroughly mixed and somewhat frothy

(Wet ingredients) on high speed mix sugar, vanilla, eggs, oil, & milk until thoroughly mixed and somewhat frothy

7
Slowly add milk and oil last

Slowly add milk and oil last

8
Mix about 2 mins

Mix about 2 mins

9
On low speed add the flour mixture into the egg

On low speed add the flour mixture into the egg

10
1/4 c at a time to maintain the frothiness.

1/4 c at a time to maintain the frothiness.

11
Prep to bake: in a 9x13 greased glass baking pan, pour batter

Prep to bake: in a 9x13 greased glass baking pan, pour batter

12
Bake for 35-40 mind at 325 or until clear toothpick comes out of center.

Bake for 35-40 mind at 325 or until clear toothpick comes out of center.

13
Prepare to soak:  once cake is at room temperature, poke the cake all the way through with a fork

Prepare to soak: once cake is at room temperature, poke the cake all the way through with a fork

14
Prep milk syrup: in a bowl, whisk the 3 milks until evenly mixed. Use a scraper to make sure the condensed milk isn't stuck at the bottom. (Seems like a lot but cake will absorb) (opt. Rum now)

Prep milk syrup: in a bowl, whisk the 3 milks until evenly mixed. Use a scraper to make sure the condensed milk isn't stuck at the bottom. (Seems like a lot but cake will absorb) (opt. Rum now)

15
Soak cake: Pour the mixture over the cooled cake. (might loosen or flatten - that's okay)

Soak cake: Pour the mixture over the cooled cake. (might loosen or flatten - that's okay)

16
cover the cake and refrigerate for three hours or overnight for best results.

cover the cake and refrigerate for three hours or overnight for best results.

17
(Over night cake shown) Take the cake out of the fridge that would be 85 to 95% absorbed.  if too much liquid at 3 to 4 hours add more time.

(Over night cake shown) Take the cake out of the fridge that would be 85 to 95% absorbed. if too much liquid at 3 to 4 hours add more time.

18
Cake topping: On high-speed mix the whip ingreds until the cream forms stiff peaks. Spread layer of whipped topping evenly over the cake.  serve immediately or store up to 12 hours in the fridge Enjoy

Cake topping: On high-speed mix the whip ingreds until the cream forms stiff peaks. Spread layer of whipped topping evenly over the cake. serve immediately or store up to 12 hours in the fridge Enjoy

19

You can top cake in the pan or flip on to a raised edge aluminum, so syrup won't spill. If you don't eat right of way and put back in fridge then eat before 12 hrs. After that topping may break down.

Ingredients

Cups Cake flour (white or yellow) 
1 Pinch Salt 
1 Teaspoon Baking powder 
1 Cup Sugar 
1 Teaspoon Vanilla extract 
5 Large eggs 
Cups Oil 
½ Cups Whole milk 
½ Cups Evaporated milk 
½ Cups Sweetened condensed milk 
½ Cups Heavy cream 
1 Tablespoon Rum or Brandy (optional) 
¾ Cups Heavy cream 
1 Teaspoon Vanilla extract  
1 Tablespoon Sugar 
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