Tres Leches Cake with Peanut Milk

By Caroline Young, MS, RD, LD, RYT




Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and 3/4 cup sugar on high until pale and thick (about 4 minutes). Add vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown, about 25-30 minutes, rotating dish halfway through. While it’s baking, whip cream and 1/4 cup sugar to medium peaks. In a medium bowl, whisk together the three milks. Poke warm cake all over with a wooden skewer or toothpick, pour milk mixture over top and let cool to room temperature (about 1 hour). To serve, spread whipped cream evenly over cooled cake. Sprinkle with cinnamon and top with berries.


Nutrition information per serving:

Calories: 240

Calories from Fat: 130

Fat: 14 g

Trans fats:  0 g

Cholesterol: 55 mg

Carbohydrate: 26 g

Protein: 4 g

Sodium: 86 mg


You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.