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Tres Leches Cake from Reynolds Wrap®
Tres Leches Cake from Reynolds Wrap®
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
235 minutes
Indulge in Joy Wilson's Mexican Tres Leches cake: moist almond-vanilla sponge soaked in sweet milk, topped with fluffy cream frosting and a cherry. Simply decadent!
Ingredients:
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.75 teaspoon salt
  • 6 large eggs, separated
  • 0.5 teaspoon cream of tartar
  • 1.5 cups granulated sugar
  • 0.33333334326744 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 0.5 teaspoon pure almond extract
  • Reynolds Wrap® Non Stick Aluminum Foil
  • 1 cup heavy cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) can evaporated milk
  • 2 tablespoons rum
  • 0.75 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • Assorted sprinkles, for garnish
  • Maraschino cherries, for garnish
Instructions:
  • Preheat your oven to 350°F and position a rack in the center. Line a 9x13 inch baking pan with Reynolds Wrap® Non-Stick Foil and set it aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt until well mixed. Let sit.
  • In the bowl of an electric stand mixer fitted with a whisk attachment, whip the egg whites until soft peaks form, about 5 to 7 minutes. Add the cream of tartar, then transfer the whipped egg whites to a separate bowl.
  • In a mixing bowl with a paddle attachment, beat the egg yolks until thick and pale. Gradually add granulated sugar and beat on high speed for 5 minutes until very thick. Mix in vanilla extract, almond extract, and milk until smooth. Gently fold in the flour mixture until just combined.
  • Gently add the beaten egg whites to the mixture in three batches, ensuring they are fully blended while being careful not to overmix.
  • Transfer the batter into the baking pan and bake for 25-30 minutes until a toothpick comes out clean. Cool on a wire rack.
  • Combine the three milks in a bowl, then stir in the rum and vanilla extract. Use a wooden skewer to poke holes all over the cake. This helps the milk mixture soak in. Pour the milk over the cake evenly. Cover with Reynolds Wrap® Non-Stick Foil and chill in the fridge for at least 3 hours or overnight.
  • In a bowl, combine heavy cream, powdered sugar, salt, and vanilla extract. Whip until soft peaks form. Spread the whipped cream over the chilled cake, then decorate with sprinkles and cherries. Slice generously and enjoy!

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