Très Leches Cake Recipe

¾ cup (1 ½ sticks) butter, softened
1½ cups sugar, divided
1½ teaspoons vanilla extract, divided
5 eggs
1½ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon cream of tartar
1 cup whole milk
1 (12-ounce can) evaporated milk
1 (14-ounce can) sweetened condensed milk
2 cups heavy cream
1 tablespoon rum or liqueur
Fresh berries for garnish (optional)

1. Preheat oven to 350F. Grease and flour a 13 x 9-inch baking pan.
2. Combine butter and 1 cup sugar in a large bowl. Beat with a mixer at medium speed until fluffy. Add 1 teaspoon vanilla. Beat in eggs one at a time, mixing well.
3. Combine flour, baking powder and cream of tartar. Add to butter mixture slowly and beat well. Spread batter in the pan. Bake 25 to 30 minutes, until a toothpick inserted into the cake comes out clean. Set aside to cool.
4. Stir together milk, evaporated milk and condensed milk. Pour 3 cups over cake. Reserve remaining milk mixture to serve with cake.
5. Combine heavy cream, remaining ½ cup sugar, remaining ½ teaspoon of vanilla and rum. Beat until thick and spread over cake. Refrigerate until ready to serve.
6. Pour leftover milk mixture onto dessert plates. Slice chilled cake into squares and place on plate. Garnish with fresh berries, if using. Serves 16.


Recipe by Robin Noelle.

Per serving: 440 calories, 26g fat, 150mg chol., 8g prot., 45g carbs., 0g fiber, 220mg sodium.