Description
A delicious and moist Berry Tres Leches Sheet Cake soaked in three types of milk, topped with fresh berries and whipped cream.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the flour mixture to the butter mixture, alternating with whole milk, until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- In a bowl, mix together evaporated milk and sweetened condensed milk.
- Once the cake is done, let it cool for 10 minutes, then poke holes all over the top with a fork.
- Slowly pour the milk mixture over the cake, allowing it to soak in.
- Refrigerate the cake for at least 4 hours or overnight.
- Before serving, whip the heavy cream until stiff peaks form and spread it over the cake.
- Top with mixed berries and serve chilled.
Notes
- For a richer flavor, let the cake soak overnight.
- Feel free to use any combination of berries you prefer.
- This cake can be made a day in advance for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg