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HERSHEY'S Syrup Milk Chocolate Tres Leches Cake

Details

Time
10 hours
Skill Level
Intermediate
Yields
1 cake

This cake recipe features an authentic tres leches glaze made with HERSHEY’S Syrup. Serve this fun dish at your next summer gathering with family.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
22 minutes
Cool Time
30 minutes
Chill Time
8 hours

Ingredients

  • 1/2 cup

    butter (1 stick) , softened

  • 1 cup

    sugar

  • 5

    eggs

  • 2 tsps

    vanilla extract

  • 1-1/3 cups

    cake flour

  • 1/3 cup
  • 1 tsp

    baking powder

  • 1/2 tsp

    salt

  • Tres Leche Glaze

  • 2 cans

    sweetened condensed milk (14 oz. each)

  • 1 can

    evaporated milk (12 oz.)

  • 1 cup

    heavy cream

  • 3/4 cup
  • Cream Toppingg

  • 2 cups

    whipping cream

  • 1 cup

    sugar

  • 1/4 cup
  • 1 tsp

    vanilla extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
13x9x2-inch baking pan
13x9x2-inch baking pan
mixing bowl
mixing bowl
mixer
mixer
skewer or fork
skewer or fork
wire rack
wire rack
refrigerator
refrigerator
pitcher or bowl
pitcher or bowl
1

Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2

Beat butter in large bowl with electric mixer until light and fluffy. Gradually beat in sugar, continuing to beat about 1 minute. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, cocoa, baking powder and salt. Gradually blend flour mixture into butter mixture, mixing just until blended. Pour batter into prepared pan.

3

Bake 20 to 25 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool cake in pan on wire rack for 30 minutes. With skewer or fork pierce the entire top of the cake. Prepare Tres Leche Glaze. Reserve 1-1/2 cups glaze; pour remaining glaze over cake. Cover; refrigerate cake and reserved glaze overnight. (Cake should absorb most of the glaze and will be very wet.)

4

Prepare Cream Topping. Spread topping over cake; refrigerate until ready to serve. To serve, pour 1 to 2 tablespoons of the reserved glaze onto bottom of each individual dessert dish. Place cake piece on this glaze. Garnish as desired. Cover; refrigerate leftovers.

Tres Leche Glaze:

Stir together 2 cans (14 oz. each) sweetened condensed milk, 1 can (12 oz.) evaporated milk, 1 cup heavy cream and 3/4 cup HERSHEY'S Syrup in pitcher or large bowl.

Cream Toppingg:

Beat 2 cups (1 pt.) whipping cream, 1 cup sugar, 1/4 cup HERSHEY'S Cocoa and 1 teaspoon vanilla extract in large mixing bowl until stiff.

Additional questions?