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Quick Tres Leches Cake
70% authentic · Fusion
A simplified version of the classic Tres Leches cake, this recipe uses a store-bought pound cake or sponge cake to significantly reduce preparation time while still delivering a delicious, moist, milky dessert.
Ingredients
- Store-bought pound cake or sponge cake1 (10-12 inch)
- Evaporated milk1 can (12 oz)
- Sweetened condensed milk1 can (14 oz)
- Heavy cream1 cup
- Vanilla extract1 teaspoon
- Fresh berriesfor garnish
- Whipped creamfor topping
Steps
- 1
Slice the pound cake or sponge cake horizontally into two or three layers, or cut into cubes if preferred.
- 2
Arrange the cake layers or cubes in a 9x13 inch baking dish.
- 3
In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract until well combined.
- 4
Pour the milk mixture evenly over the cake, ensuring it is well saturated. Let it soak for at least 15-20 minutes at room temperature.
- 5
Cover the dish and refrigerate for at least 2 hours, or until thoroughly chilled and soaked.
- 6
Before serving, top with whipped cream and fresh berries.
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