Description
A moist tres leches cake soaked in a mixture of three milks, topped with homemade churros for a delightful crunch.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 5 Large Eggs
- 1 teaspoon Vanilla Extract
- ½ cup Whole Milk
- 12 ounces Evaporated Milk
- 14 ounces Sweetened Condensed Milk
- 1 cup Heavy Cream
- 1 ½ cups Heavy Cream, for topping
- ¼ cup Powdered Sugar, for topping
- ½ cup Cinnamon Sugar
- 12 Churros
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Alternately add this mixture and whole milk to the wet mixture until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Once cooled, whisk together evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
- Poke holes in the cooled cake and pour the milk mixture over it. Refrigerate for at least 4 hours.
- If making churros, prepare cinnamon sugar and melt butter; coat churros in cinnamon sugar.
- Whip additional heavy cream to stiff peaks and spread over chilled cake. Top with churros and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 175mg