Peppermint Tres Leches Cake
For the peppermint lovers, this easy Peppermint Tres Leches Cake recipe is a delicious sponge cake drenched with a 3 milk blend and topped with freshly whipped cream and crushed peppermint candies on top.
Prep Time15 minutes mins
Cook Time25 minutes mins
Course: Dessert
Keyword: cake, christmas, milk, peppermint, sweetened condensed milk, whipped cream
Servings: 12 Servings
Calories:
Author: Kim Lange
Peppermint Tres Leches Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup unsalted butter
- 1 cup granulated sugar
- 5 eggs
- ½ teaspoon vanilla extract
- 11/2 cups whole milk can also use heavy cream or a combination of whole milk and heavy cream. Using more heavy cream will result more custard-like cake. I love using 3/4 cup of each.
- 1 14 ounce can sweetened condensed milk
- 1 12 fluid ounce can evaporated milk
Whipped Cream Topping
- 1 ½ cups heavy whipping cream
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- Optional: ¼ teaspoon peppermint extract or 1/4 cup Rum Chata Peppermint Bark Rum Cream
Crushed Peppermint Topping
- Crushed peppermint ¼ to ½ cup
Peppermint Tres Leches Cake
Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.
Whisk flour and baking powder together; set aside.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla extract; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25-30 minutes.
Let cool to room temperature, then pierce cake all over with a fork.
Whisk together the whole milk/heavy cram, condensed milk, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in while you make the whipped cream frosting.
Crushed Peppermint Topping