Tres Leches Pound Cake
This Tres Leches Pound Cake is a rich, buttery pound cake doused in a sweet, creamy vanilla bean milk bath!
Equipment
- 18-cup bundt pan
Ingredients
- 4 cups Cake Flour
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/8 tsp Cardamom, (optional)
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 2 cups Unsalted Butter, (room temperature)
- 2 1/2 cups Sugar
- 6 large Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 12 oz Evaporated Milk, (room temperature)
- 14 oz Sweetened Condensed Milk, (room temperature)
- 1 cup Whole Milk, (room temperature)
- 1 Vanilla Bean Pod, (or vanilla bean paste)
Instructions
- Preheat the oven to 325 degrees F. Spray an 18-cup tube pan with nonstick baking spray.
- In a large bowl, whisk together cake flour, cinnamon, nutmeg, cardamom, baking powder, and kosher salt. Set aside.
- Add butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium speed for 7-8 minutes, until light and fluffy, scraping down the sides of the bowl about half way through.
- While the butter and sugar are mixing, pour evaporated milk, sweetened condensed milk, and whole milk together. Cut a vanilla bean pod in half and scrape out the insides/beans using a butter knife. Add the beans to the milk mixture.
- Reduce speed to medium low speed and begin adding eggs one at a time, scraping down the sides of the bowl after each addition. Once all of the eggs are added, add vanilla extract and mix until just combined, about 15 seconds.
- Add half of the flour mixture to the wet ingredients and mix for about 15 seconds, until just combined.
- Mix together the milk mixture again (sometimes the ingredients can settle at the bottom), then remove 1 1/2 cups (360g) from the milk mixture and pour milk mixture into the stand mixer bowl. Mix until just combined, then scrape down the sides of the bowl again. Add the remainder of the flour mixture and mix until smooth, about 20 seconds.
- Remove the bowl from the stand mixer and scrape down the sides of the bowl and the bottom of the bowl, ensuring the batter is smooth and well combined. Pour batter into the prepared pan and bake for 1 hour and 25-35 minutes.
- Allow the cake to cool for 20 minutes in the pan, then use a long skewer (preferably wooden) to poke holes into the cake. Pour remaining milk mixture on top of the warm cake and let the cake cool to room temperature, about 1-2 hours. Then place into the refrigerator to allow the milk mixture to soak into the cake completely, at least 4 hours (overnight for best results).
- Allow the cake to sit at room temperature for about 30 minutes prior to serving. Serve with whipped cream and fresh berries on top.
Notes
- Poke holes like you mean it: After baking, grab a skewer or fork and really go in on that cake. More holes = more soak = more melt-in-your-mouth goodness.
- Pour the milk slowly: Don't just dump it on top and hope for the best. Go slow, give it time to absorb little by little. It's basically cake self-care.
- Chill overnight: Letting it sit in the fridge overnight gives the milk time to fully soak through and turns the whole thing into the soft, dreamy texture you want. (Bonus: it tastes even better the next day.)
- Grease that Bundt pan like your life depends on it: Bundt pans love drama — if you don’t grease and flour every crevice, the cake might stick and break your heart.
- Use an oven thermometer to ensure that your oven temperature is calibrated to the correct temperature. Also, a kitchen scale is highly recommended to ensure that ingredients are measuring properly.
Nutrition
Calories: 610kcal, Carbohydrates: 76g, Protein: 11g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 151mg, Sodium: 282mg, Potassium: 269mg, Fiber: 1g, Sugar: 51g, Vitamin A: 1052IU, Vitamin C: 1mg, Calcium: 202mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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