This Quick and Easy Tres Leches Recipe will absolutely blow you away for two reasons. First, it is so delicious and creamy and good. The second, it will take you less than 10 minutes to pull together. You will make this for your next dinner party, special event or pot luck and everyone will go crazy for it. It’s up to you whether you tell them how absurdly easy it was.
I can remember the first time I tried Tres Leches at Yaya’s house. It would be laid out on the counter, and everyone would crowd around and grab their piece. When Ani and I first started pulling recipes together for this site, The Tres Leches Recipe is the first one I went for. I called my Tia Luli expecting a long winded recipe and couldn’t believe it when she told me just how easy it actually was.
Cristy
If you have the time, and love to bake, then you should definitely stick to the Classic Tres Leches Recipe. It’s a Classic for a reason, and no one has ever gone wrong making a cake from scratch. However if you don’t bake often and struggle with what is a Stiff Peak or Soft Peak than this is the recipe for you.
We truly believe that cooking should be fun. There should be no guilt involved. If you have time and love to bake then that is what you should do. If you are short on time, and still want to create something that is delicious that people will love, this recipe is the one you are looking for.
The Quick and Easy Tres Leches Recipe is a chef’s hack. It’s a hack because it is a short cut, but it’s a shortcut that does not sacrifice any taste or flavor. By taking a premade Pound Cake (Like Sara Lee’s) you are saving so much time, and the best part is you know the cake is going to be perfectly moist and delicious with no stress.
Our Tips for the Quick and Easy Tres Leches Recipe
Take the Pound Cake out of the freezer about 20-30 minutes before you plan on using it. This will make it easier to slice.
You want the pound cake to be even in the pan. So you may need to cut them in half and then in half again to make the top of the cake one even layer.
Poke as many holes as you can into the cake. That will help the liquid really penetrate through.
Reserve about a cup of liquid and set aside. The cake will absorb the liquid so much, that it will almost seem dry when you take it out of the fridge. You can use the reserve to bring it to life a bit and pour over each serving for anyone who likes a little extra love.
Let’s Cook! (or assemble in this case)
Quick and Easy Tres Leches
Course: DessertCuisine: CubanDifficulty: Easy10
servings10
minutesIngredients
2 Loaves of Sara Lee Frozen Pound Cake (left out and defrosted)
1 can condensed milk (leche condensada)
1 can evaporated milk (leche evaporada)
1 cup heavy cream
1 1/2 cup milk (whole works best but you can use 2%)
1 tablespoon of vanilla extract
1/4 teaspoon salt
Whip Cream of your choice (Yaya loved Cool Whip)
Directions
- Cut your Pound Cakes in half lengthwise and lay flat into a baking dish.
- Poke holes all over cake with a fork or tooth pick. Remember the more holes the better and easier the liquid can penetrate through.
- In a large bowl, whisk together your Leche Condensada, Leche Evaporada, Milk, Cream, Vanilla Extract and Salt.
- Save about 1 cup of the liquid in a separate cup. Then pour the remaining liquid all over the cake. Use a fork or spoon to submerge the cake into the liquid as much as you can.
- Cover and let sit in the refrigerator for at least 2 hours, but even better over night.
- When ready to serve cover the cake with Whip Cream and top with Strawberries or Cherries or anything you like.
