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.
Servings: 12 Servings
Calories:
Ingredients
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
Instructions
Peppermint Tres Leches Cake
- Preheat the oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk the flour and baking powder together. In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy. Add the eggs and vanilla extract, mixing well. Gradually add the flour mixture, about 1/2 cup at a time, blending until the batter is smooth. Pour the 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.
Whipped Cream Topping
- Make the whipped cream frosting. Whip together the heavy whipping cream, sugar and vanilla/peppermint extract/Rum Chata Peppermint Bark Rum Cream until whipped cream is thick. Spread over the top of the filling.
Crushed Peppermint Topping
- Keep cake refrigerated until serving then add the crushed peppermint on top before serving for best results. (Adding the crushed peppermint on top may melt into the whipped cream.) You can also add any Christmas sprinkles as well!