Tres Leches Cake from Reynolds Wrap®

Enjoy a sweet sponge cake with a hint of almond and vanilla soaked in sweetened milk and topped with light and fluffy cream frosting and a cherry. This Mexican dessert from Joy Wilson of Joy the Baker is simple and indulgent!

1
Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
3 hrs
Total Time:
3 hrs 55 mins
Servings:
12
Yield:
12 servings

Ingredients

Cake:

  • 1 ½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ¾ teaspoon salt

  • 6 large eggs, separated

  • ½ teaspoon cream of tartar

  • 1 ½ cups granulated sugar

  • cup whole milk

  • 2 teaspoons pure vanilla extract

  • ½ teaspoon pure almond extract

  • Reynolds Wrap® Non Stick Aluminum Foil

Milks:

  • 1 cup heavy cream

  • 1 (14 ounce) can sweetened condensed milk

  • 1 (5 ounce) can evaporated milk

  • 2 tablespoons rum

  • 2 teaspoons pure vanilla extract

Frosting:

  • 2 cups heavy cream

  • ¾ cup confectioners' sugar

  • 1 pinch salt

  • 1 teaspoon pure vanilla extract

  • Assorted sprinkles, for garnish

  • Maraschino cherries, for garnish

Directions

  1. Preheat oven to 350 degrees F and place rack in the center of the oven. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set aside.

  2. Combine the flour, baking powder and salt in a medium bowl and set aside.

  3. Whip together the egg whites in the bowl of an electric stand mixer fitted with a whisk attachment. Add the cream of tartar and whip until soft peaks form, about 5 to 7 minutes. Remove the egg whites to a separate bowl.

  4. Beat the egg yolks in the mixing bowl using a paddle attachment until thick and pale in color. Add the granulated sugar and beat on high for about 5 minutes, until very thick and ribbons fall when you lift the paddle attachment. Stir in the vanilla extract, almond extract and milk until smooth. Add the flour mixture and stir until just combined.

  5. Fold in the egg whites, in three increments, making sure to thoroughly incorporate the whites but try not to over-mix.

  6. Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.

  7. Whisk together the three milks in a medium bowl. Whisk in the rum and vanilla extract. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk evenly over the cake. Cover with Reynolds Wrap® Non-Stick Foil and allow to chill in the fridge for about 3 hours or overnight.

  8. Whip together the heavy cream along with the powdered sugar, salt and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cake. Decorate with sprinkles and cherries. Slice generously and enjoy!

Reynolds Kitchens Tip:

Line your baking pan with Reynolds Wrap(R) Non-Stick Foil for cake that won't stick.

Nutrition Facts (per serving)

563 Calories
29g Fat
66g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 563
% Daily Value *
Total Fat 29g 37%
Saturated Fat 17g 85%
Cholesterol 190mg 63%
Sodium 354mg 15%
Total Carbohydrate 66g 24%
Dietary Fiber 0g 1%
Total Sugars 52g
Protein 10g
Vitamin C 1mg 7%
Calcium 231mg 18%
Iron 1mg 8%
Potassium 287mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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