Tres Leches Hazelnut Cake (Cuatro Leches ) Recipe

Name: Tres Leches Hazelnut Cake (Cuatro Leches )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 ounce) cans evaporated milk; 2 (14 ounce) cans sweetened condensed milk; 1 1/2 cups hazelnut-flavored liquid coffee creamer, i used international delites; 1 cup whipping cream or 1 cup heavy cream; 1 tablespoon hazelnut-flavored liqueur or 1 teaspoon almond extract; 1 (18 ounce) box vanilla cake mix; 3/4 cup softened unsalted butter; 7 eggs; 1/2 cup water; 3 cups sliced strawberries; 1 cup whipping cream, well chilled; 3/4 cup powdered sugar; 1 teaspoon almond extract

Servings: persons

2 (12 ounce) cans evaporated milk
2 (14 ounce) cans sweetened condensed milk
1 1/2 cups hazelnut-flavored liquid coffee creamer, i used international delites
1 cup whipping cream or 1 cup heavy cream
1 tablespoon hazelnut-flavored liqueur or 1 teaspoon almond extract
1 (18 ounce) box vanilla cake mix
3/4 cup softened unsalted butter
7 eggs
1/2 cup water
3 cups sliced strawberries
1 cup whipping cream, well chilled
3/4 cup powdered sugar
1 teaspoon almond extract

1
Preheat oven to 350u00b0F Grease and flour a 10 inch spring for pan, set aside.
2
Tres Leches sauce --.
3
In a large pot bring all 4 milks (first four ingredients)to a boil stirring frequently. Remove from heat stir in extract and chill in a large bowl covered.
4
Cake --.
5
Beat the box cake, butter, eggs and water on low speed to mix in then at medium for 2 minutes.
6
Take note of picture batter will be thick. Spread batter in prepared pan.
7
Bake for 50 minutes.
8
Shut oven off and open door to cool cake 30 minutes.
9
Remove side of pan place on a wire rack remove to cool completely.
10
Line a large container (I used a plastic cake carrier inverted) with plastic wrap going over the sides.
11
Cut cake in half with a serrated knife to make 2 layers.
12
Place top half cut side up in container. Top with strawberries top with bottom of cake cut side down.
13
Using a wooden skewer poke plenty of holes in cake not going through the plastic wrap on the bottom.
14
Pour slowly 4 cups of sauce over cake. Wrap over hanging plastic wrap.
15
Refrigerate cake and remaining sauce over night.
16
One hour before serving pour 1-1/2 cups more sauce then return to chill.
17
Topping --.
18
Whip cream sugar and extract till stiff peaks form.
19
Assembly --.
20
Remove cake from refrigerator uncover and carefully invert onto a serving platter with a raised edge so cream won `t run off the platter.
21
Remove wrap and spread whipped cream.
22
Serve with the chilled reserved cream.

1559

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (12 ounce) cans evaporated milk, 2 (14 ounce) cans sweetened condensed milk, 1 1/2 cups hazelnut-flavored liquid coffee creamer, i used international delites, 1 cup whipping cream or 1 cup heavy cream, and more.

Yes, Tres Leches Hazelnut Cake (Cuatro Leches ) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tres Leches Hazelnut Cake (Cuatro Leches )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions