Alton Brown Tres Leches Cake Recipe

This Alton Brown Tres Leches Cake Recipe is a rich and moist dessert, which uses evaporated milk and sweetened condensed milk. It’s a classic, foolproof recipe, ready in about 1 hour.

Alton Brown Tres Leches Cake Recipe Ingredients

For the Cake:

• 1 1/2 cups cake flour, plus extra for the pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 8 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 5 large eggs
• 1 1/2 teaspoons vanilla extract

For the Glaze:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup half-and-half

For the Topping:

• 2 cups heavy cream
• 1 cup sugar
• 1 teaspoon vanilla extract

How To Make Alton Brown Tres Leches Cake Recipe

1. Prep the pan and oven: Preheat oven to 350ºF. Grease a 9×13-inch metal baking pan with nonstick spray and dust with flour.
2. Mix dry ingredients: In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a stand mixer with the paddle attachment, beat butter on medium until fluffy. Reduce speed and gradually add sugar over 1 minute, scraping the bowl as needed.
4. Add eggs and vanilla: Add eggs one at a time, mixing thoroughly. Add vanilla and mix until combined.
5. Incorporate dry ingredients: Add flour mixture in 3 batches, mixing just until combined. Scrape the bowl to ensure all is incorporated.
6. Bake the cake: Spread batter in the pan (it will look thin). Bake 15–20 minutes or until golden and center reads 200ºF.
7. Cool and poke: Cool the cake in the pan for 30 minutes. Poke holes all over the surface with a skewer or fork.
8. Add the glaze: Whisk evaporated milk, sweetened condensed milk, and half-and-half. Pour evenly over the cake. Refrigerate overnight.
9. Make the whipped topping: Combine cream, sugar, and vanilla in a mixer with whisk attachment. Mix on low for 2 minutes, then whip on medium until thick, about 1.5 to 2 minutes.
10. Top and serve: Spread whipped topping over the chilled cake. Keep refrigerated until serving.

Recipe Tips

• Why poke holes in the cake?
  This allows the milk glaze to soak in deeply for that signature moist texture.
• Can I make it in advance?
  Yes, this cake is best made the day before so it can absorb all the glaze.
• How to keep whipped cream from deflating:
  Chill your bowl and beaters before whipping, and don’t overmix.
• What if I don’t have cake flour?
  Substitute with 1 1/2 cups all-purpose flour minus 3 tablespoons, plus 3 tablespoons cornstarch.
• Do I need a metal pan?
  A metal pan ensures even baking. Glass can work but may alter texture slightly.

What To Serve With Tres Leches Cake

This ultra-moist cake is rich on its own, but you can pair it with:

• Fresh berries or sliced strawberries
• A light dusting of cinnamon or cocoa powder
• A drizzle of caramel or dulce de leche
• Espresso or strong black coffee
• A scoop of vanilla ice cream

How To Store Tres Leches Cake

Refrigerate:
Store covered in the fridge for up to 5 days. Keep it chilled until serving.

Freeze:
Not recommended once topped with whipped cream, but the soaked cake alone can be frozen before topping.

Tres Leches Cake Nutrition Facts

• Calories: 420
• Fat: 22g
• Carbohydrates: 49g
• Protein: 7g
• Sugar: 38g
• Sodium: 180mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use a boxed cake mix instead?
You can, but the homemade sponge holds the glaze better and gives a more authentic result.

Why is my cake too soggy?
It may be underbaked or not cooled properly before adding the glaze.

Can I use non-dairy milk alternatives?
Dairy is traditional and essential for the richness, but you could try coconut milk for a twist.

How long does tres leches need to soak?
Overnight is best, but a minimum of 4–6 hours can work in a pinch.

Try More Recipes:

• Alton Brown Sourdough Starter Recipe
• Alton Brown Roast Chicken Recipe
• Alton Brown Potato Salad Recipe