- 1 1/2 cups Flour
- 1 teaspoon Baking Powder
- 1/2 cup, or 8 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 5 eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup sweetened, condensed milk
- 2/3 cup evaporated milk
Whipped Cream Frosting
- 1 1/2 cup whipping cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- Preheat oven to 350 degree, and grease and flour an 8×11-inch baking pan.
- Sift the flour and baking powder into a large mixing bowl. Cream the butter and sugar together in a mixer on medium speed until light and fluffy.
- Reduce mixer speed to medium-low and add the eggs one at a time, allowing each one to get incorporated before adding the next. Finally add the vanilla and continue beating until foamy.
- Remove the bowl from mixer and fold in the sifted flour until is well incorporated.
- Pour the batter into the prepared pan and bake 30 minutes, or until done. Remove from oven and set aside to cool.
- Pierce cake all over with a fork, toothpick or skewer. Mix the whole, sweetened, condensed, and evaporated milk together and pour the mixture over the whole cake.
- Refrigerate cake for anywhere from 6 to 8 hours, or until liquid is completely absorbed and cake is well chilled.
- Beat the cream, sugar and vanilla together until the cream holds soft peaks. Frost the cake with the whipped cream and serve.
Substitute coconut milk for the whole milk if you like. Scatter the frosting with coconut flakes.
Substitute 1/2 cup rum for half the whole milk for a pastel with a punch.
If you would like a layer cake, divided the batter between 2 prepared, round cake pans. For layer cakes, you can add a fruit filling between the layers. Try pineapple filling peaches, bananas or any fruit that suits your fancy.
I’m not a big fan of cake, but I do like to bake. So I make this Pastel de tres Leches a lot for my parents and younger brothers. I like to see how much they enjoy it!