Sourdough Tres Leches Cake

4.43 from 7 votes

This Sourdough Tres Leches Cake is a soft and tender, moist yellow cake soaked in a rich blend of three milks and topped with a homemade whipped cream frosting.

Prep Time30

Cook Time35

Soaking time12

Total Time13 5

Course: Dessert

Cuisine: Mexican

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

Cake

114 grams butter ½ cup
200 grams sugar 1 cup
2 eggs 100 grams
120 grams sourdough discard ½ cup
280 grams cups all-purpose flour 2 cups
5 grams baking powder 1 teaspoon
5 grams baking soda 1 teaspoon
3 grams salt ½ teaspoon
5 grams vanilla extract 1 teaspoon
300 grams milk 1 ¼ cup

Milk mixture

240 grams whole milk 1 cup
397 grams sweetened condensed milk 1 (14-ounce) can
340 grams evaporated milk 1 (12-ounce) can

Whipped Cream Topping

240 grams heavy whipping cream 1 cup
25 grams sugar 1 ½ Tablespoon
5 grams vanilla extract 1 teaspoon
Cinnamon for topping optional

Instructions

Preheat oven to 350℉
With beaters or a stand mixer cream together butter and sugar for about 5-6 minutes until the sugar is mostly dissolved and the consistency is pale and fluffy.
114 grams butter, 200 grams sugar
Add in the eggs one at a time and beat into the butter and sugar.
2 eggs
Add in the sourdough discard until incorporated.
120 grams sourdough discard
Mix the flour, baking powder, salt and baking soda together and then add into the mixture with the milk and vanilla extract. Fold in with a spatula until the flour is combined.
280 grams cups all-purpose flour, 5 grams baking powder, 3 grams salt, 5 grams baking soda, 300 grams milk, 5 grams vanilla extract
Grease a 9x9 inch pan and pour the batter into the pan.
Bake for about 33-35 minutes or until the middle is set and a toothpick comes out clean. Let the cake cool completely.
Mix together the whole milk, sweetened condensed milk and evaporated milk in a large bowl.
240 grams whole milk, 397 grams sweetened condensed milk, 340 grams evaporated milk
Use a fork to poke holes all throughout the cake. Slowly pour the milk mixture over the cake. Don’t do this quickly or the mix will overflow. Give the cake a few seconds to absorb the mixture and then continue adding the remaining milk.
Cover the cake and place it in the fridge for at least an hour but I recommend letting it soak overnight. It’s worth the wait!
Make the whipped cream topping by beating heavy whipping cream, sugar, and vanilla extract together in a stand mixer until peaks form. This will take about 2-3 minutes typically.
240 grams heavy whipping cream, 25 grams sugar, 5 grams vanilla extract
Cover the cake with the whipped cream topping and then sprinkle with ground cinnamon and top with strawberries if you would like.

Notes

Make sure to cream the room temperature butter and sugar well. If you don’t cream it long enough the cake will not rise as well and the batter will be lumpy. You want the sugar to mostly dissolve.
Cook the cake until a toothpick comes out clean. If the middle is underdone the middle of the cake will sink while cooling.
This can be made in a 9x13 but will make a thinner cake. Baking time will be shorter probably 25-30 minutes.
Ideally, use room temperature discard. Cold discard still works but it will incorporate better with the butter mixture if at room temperature. You could even use active starter if you have some on the counter.
If you would rather use store bought whipped cream you will need about 2 cups.

Nutrition