Description
A decadent take on the classic Tres Leches Cake, featuring rich Nutella for an unforgettable flavor experience.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup sugar
- 5 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup Nutella
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate shavings (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, whisk together 1 cup of all-purpose flour and 1 ½ teaspoons baking powder until well blended. Set aside.
- In a separate bowl, beat 5 large eggs and ½ cup sugar using an electric mixer until light and fluffy (about 5-7 minutes).
- Add ½ cup milk and 1 teaspoon vanilla extract to the egg mixture, mixing until fully combined.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once cooled, poke holes all over the surface of the cake with a fork.
- In a bowl, mix 1 cup sweetened condensed milk, 1 cup evaporated milk, and 1 cup Nutella until smooth. Pour this evenly over the poked cake.
- In a mixing bowl, beat 1 cup heavy cream and 2 tablespoons powdered sugar until stiff peaks form.
- Spread the whipped cream over the top of the cake and top with chocolate shavings.
- Refrigerate for at least one hour before serving.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Chill mixing bowls and cream for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg