Mixed Berry Tres Leches Cake (Print Version)
# Ingredients:
→ For the Cake
01 -
2 cups (240g) all-purpose flour
02 -
2 tablespoons (15g) cornstarch
03 -
1¾ cups (350g) granulated sugar
04 -
4 teaspoons baking powder
05 -
1 teaspoon salt
06 -
12 tablespoons (171g) unsalted butter, room temperature
07 -
1 cup (240mL) heavy whipping cream, room temperature
08 -
6 large egg whites, room temperature
09 -
2½ teaspoons vanilla extract
→ For the Whipped Cream
10 -
1½ cups (300mL) heavy whipping cream
11 -
1½ tablespoons (20g) sugar
12 -
1 teaspoon vanilla extract
→ For the Berry Filling
13 -
¾ cup (85g) whole blueberries
14 -
¾ cup (85g) whole blackberries
15 -
½ cup (113g) quartered strawberries
16 -
½ cup (57g) whole raspberries
→ For the Tres Leches Syrup
17 -
8 ounces (240mL) evaporated milk
18 -
8 ounces (227g) sweetened condensed milk
19 -
¼ cup (60mL) heavy whipping cream
# Instructions:
01 -
Preheat oven to 350°F (177°C). Grease and flour two 8 or 9-inch round cake pans. Mix dry ingredients, then blend in butter until sandy. Combine wet ingredients separately, then mix into dry ingredients until smooth.
02 -
Divide batter between pans. Bake 28-32 minutes until toothpick comes out clean. Cool completely in pans on wire rack.
03 -
Beat heavy cream, sugar, and vanilla until stiff peaks form. Set aside.
04 -
Combine all berries in bowl. Gently fold in 1 cup of the whipped cream until coated.
05 -
Combine evaporated milk, sweetened condensed milk, and cream until smooth.
06 -
Layer cake with syrup, berry filling, and whipped cream. Refrigerate at least 2 hours before serving.
# Notes:
01 -
Use room temperature ingredients for best results
02 -
Can be frozen for up to 3 months
03 -
Best served within first two days