I picked up some groceries at Whole Foods a few weeks back, and while I don’t typically buy store-made dessert, I peeked a slice of Tres Leches Cake that I had to have. It was absolutely fabulous, so kudos to WF for this treat I hadn’t had in many years.

If you’re not familiar with Tres Leches Cake, it’s a vanilla/white cake popular in Mexico that is soaked in three kinds of milk (tres leches) then frosted in whipped cream. Typically, cinnamon is sprinkled over the cream, but since I don’t like cinnamon (yeah, I know), I dusted some good quality cocoa power on it for the ‘right’ look.

The recipe I used came out just perfect and wasn’t too sweet, which is sometimes the case with this cake. Another issue I’ve seen with this cake over the years was that some versions use way too much milks which can cause it to collapse. This was NOT the case here.

Here’s a link to the recipe by Sabrina of Dinner Then Dessert. Next time I make this fabulous dessert, I’ll add a couple more spoons of powdered sugar to the whipped cream.

Regarding the 4 cups of whipped cream listed in the recipe. That’s 4 cups of whipped cream made from 2 cups of heavy whipping cream. Just thought I’d clarify.

I’m not sure why I hadn’t made Tres Leches Cake in 30+ years but that won’t happen again as it’s a great dessert. You’ll see in the photos that I used a disposable pan and it’s because I brought this to a potluck where it was well-received.

Please comment if you try this recipe!

Veronique