Yield: 9×11 in (23×28 cm) Pan of Cake
Ingredients
- 24 oz premade marble cake (pound and sponge cake also works)
- 2 cups milk or heavy cream
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1 tbsp vanilla extract
- 8 oz Cool Whip or 2 cups whipping cream and 1 cup sugar
- Several chocolate bars or chocolate pieces
Utensils
- 9×11 inch pan or similar
- Cooking spray or oil
- Medium bowl
- Large spoon or paddle
- Whisk or electric counterpart
- Blender
- Aluminum foil
Let’s Make It!
- Slice pound cake into 2 inch high pieces (5 cm) and fill pan with those pieces.
- In the bowl, mix condensed milk, evaporated milk, and milk or heavy cream.
- Using the back end of a fork or small round utensil, place holes 1-2 inches apart across the cake. Holes should reach at/near bottom.
- Pour the milky mixture over the cake.
- In the bowl, combine sugar, vanilla extract and whipping cream. Whisk until soft peaks start to form. Be careful not to over-whisk! This step can be skipped if you’re using Cool Whip.
- Using spoon or paddle, spread whip over the cake.
- Crush the chocolate pieces using a blender or by hand, spread over cake.
- Cover with foil and refrigerate. Be careful to not tightly wrap the cake with the foil, leave some space so no Cool Whip gets stuck to it.
Notes & Alternatives
- Want to store it longer? This freezes fairly well.
History
- Tres Leches is likely inspired and/or created some time during the middle ages.
- Tres Leches is almost exclusively served using just plain pound cake topped with strawberries (along with the milk combination) – an equally good tasting option.