We transformed this Latin dessert into a dense pound cake, developed with three milks and soaked with a sweet cream mixture, of course.
Tres Leches Pound Cake
Makes about 1 (15-cup) tube cake
- 2 cups (454 grams) unsalted butter, softened
- 3 cups plus 2 tablespoons (624 grams) granulated sugar, divided
- 6 large eggs
- 4½ cups (563 grams) all-purpose flour
- ½ teaspoon (1.5 grams) kosher salt
- 1 (14-ounce) can sweetened condensed milk
- ½ cup whole milk
- 3 teaspoons vanilla extract, divided
- ¼ cup water
- 1 cup heavy whipping cream
- Garnish: confectioners’ sugar
- Preheat oven to 300°F. Spray a 15-cup tube pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 1 to 2 minutes. Gradually add 2 cups (400 grams) granulated sugar beating until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour and salt. In another medium bowl, whisk together condensed milk, milk, and 2 teaspoons vanilla. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1½ hours.
- In a small saucepan, bring ¼ cup water and remaining 1 cup and 2 tablespoons (224 grams) granulated sugar to a boil over medium-high heat. Remove from heat. Gradually whisk in cream and remaining 1 teaspoon vanilla. Let cool completely.
- Using a wooden pick or skewer, poke holes in warm cake. Slowly pour half of cream mixture over top of cake. Let cool in pan for 30 minutes. Invert cake onto a wire rack lined with foil. Poke holes in cake, and pour other half of cream mixture over top of inverted cake. Let cool completely. Invert cake once more onto a serving plate, and drizzle with remaining cream mixture that dripped onto the foil. Dust with confectioners’ sugar.