Description
A delightful twist on the classic tres leches cake, this berry sheet cake is soaked in a sweet milk mixture and topped with fresh berries for a refreshing dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 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 sheet pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the 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 dry ingredients to the wet mixture, alternating with whole milk.
- Pour the batter into the prepared sheet pan and bake for 25-30 minutes or until a toothpick comes out clean.
- In a separate bowl, combine evaporated milk and sweetened condensed milk.
- Once the cake is baked, let it cool slightly, then poke holes all over the top with a fork.
- Pour the milk mixture over the cake, allowing it to soak in.
- Chill the cake in the refrigerator for at least 2 hours.
- Before serving, whip the heavy cream and spread it over the top of the cake.
- Garnish with mixed berries and serve chilled.
Notes
- For best results, use fresh berries.
- This cake can be made a day in advance for enhanced flavor.
- Store leftovers in the refrigerator.
- 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: 2g
- Protein: 5g
- Cholesterol: 80mg