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Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine Mexican
Servings 16

Ingredients
  

  • 2 1/2 cups  all purpose flour
  • 1 tsp  baking powder
  • 1/2 tsp  salt
  • 1/4 tsp  ground nutmeg divided
  • 1 cup softened butter 
  • 1 1/4 cup  granulated sugar (divided)
  • 6 large  eggs (separated)
  • 3 tsp vanilla extract (divided)
  • 1 cup buttermilk
  • 1 12 oz  can evaporated milk
  • 1 14 oz  can sweetened condensed milk
  • 2 1/2 cups  heavy cream divided

Instructions
 

  • Preheat the oven to 350°F and butter a 13×9 inch metal baking pan.
  • In a medium-size bowl whisk together all purpose flour, baking powder, salt and 1/8 tsp ground nutmeg. Set aside.
  • In the bowl of a stand mixer cream together butter, cup sugar, egg yolks, and 2 tsp vanilla. Cream for 2-3 minutes.
  • To the bowl add the sifted dry ingredients alternately with the buttermilk. Stop to scrape the sides of the bowl as needed.
  • In a separate bowl whip the egg whites until stiff peaks form. Fold into the cake batter by hand. Pour batter evenly into the baking pan.
  • Bake for 28-30 minutes or until a toothpick inserted into the center comes back clean.
  • Rest for 20 minutes. Poke holes over the top of the cake with a fork or wooden skewer.

Tres Leches Filling

  • Whisk together the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, 1 tsp vanilla, and 1/8 tsp ground nutmeg.
  • Slowly pour 1/2 over the cake allowing it to seep into the holes then pour the remaining on top.
  • Cool to room temperature then cover and chill overnight.
  • Whip together the remaining 2 cup heavy cream with 1/4 cup granulated sugar.
    Frost the top with the whipped cream and dust with nutmeg. Serve with seasonal berries.
Keyword tres lechen cake