Tres Leches Cake

Tres Leches Cake image


  • 1 1/2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 7 eggs, separating egg yolks and whites
  • 1 cup sugar, divided in half
  • 1/2 cup Hood® Half and Half
  • 1, 14oz. can sweetened condensed milk
  • 1, 12oz. can evaporated milk
  • 1 cup Hood® Heavy Cream
  • 2 tsp. vanilla
  • 1 tsp. ground cinnamon
Whipped Cream and Garnish


  • STEP 1

    Preheat oven to 325°. Spray a 9x13 baking pan with non-stick spray and coat with a dusting of flour.

  • STEP 2

    Combine flour, baking powder, and salt in a small mixing bowl.

  • STEP 3

    Separate egg whites and yolks into two separate mixing bowls. Whip egg yolks with ½ cup sugar until light yellow and fluffy.

  • STEP 4

    Add the flour mixture and Hood® Half and Half to the egg yolks in small amounts, mixing well between each addition. Repeat this until the flour mixture and the Hood Half and Half is gone.

  • STEP 5

    Whip egg whites until frothy, then slowly stream in ½ cup sugar while the mixer is still running. Whip whites until they form stiff peaks, then carefully fold in the yolk mixture in thirds, so the peaks do not deflate.

  • STEP 6

    Pour batter into baking pan and bake for 25-30 minutes or until top is golden brown. When a cake tester is inserted, it should come out clean. Let cake cool 10 minutes.

  • STEP 7

    Poke small holes in the surface of the cake. Combine condensed milk, evaporated milk, Hood® Heavy Cream, vanilla and ground cinnamon and mix well. Strain through a fine mesh strainer to remove any clumps of ground cinnamon. Pour the mixture over the cake and let sit 1 hour refrigerated.

  • STEP 8

    Place Hood® Whipping Cream in a stand mixer bowl and whip on high until it creates soft peaks. Cover cake in a thin layer of fresh whipped cream. Garnish with fresh sliced strawberries and mint leaves.

map marker


Find Product