Thursday, July 11, 2013

Disneyland Recipes: Rancho del Zocalo Tres Leches Cake


  1. 1 1/4 cups cake or pastry flour
  2. 1 teaspoon baking powder
  3. 1/8 teaspoon salt
  4. 1/3 cup canola oil
  5. 2 cups sugar, divided
  6. 1 teaspoon vanilla extract
  7. 5 large eggs
  8. 1 1/4 cups whole milk, divided
  9. 1 cup sweetened condensed milk
  10. 1 cup heavy cream
  11. 1 tablespoon rum (optional)
  12. 4 egg whites


  1. Preheat oven to 325F.
  2. Lightly grease 13 X 9 X 2-inch cake pan.
  3. Whisk together flour, baking powder and salt in a small mixing bowl. Set aside.
  4. Combine oil, 1 cup sugar and vanilla extract in a large mixing bowl.
  5. Add the eggs one at a time and mix thoroughly.
  6. Stir in 1/2 cup of milk and gently fold in the flour mixture until just combined.
  7. Pour batter into cake pan and bake for 30 minutes or until it feels firm and an inserted toothpick comes out clean.
  8. Let cake cool to room temperature.
  9. Pierce cake with a fork 30 to 40 times.
  10. Whisk together remaining 3/4 cup of milk, sweetened condensed milk, 1 cup heavy cream and rum (optional).
  11. Slowly pour over cooked cake.
  12. Refrigerate for at least 1 hour.
  13. In a medium glass or stainless steel bowl, beat egg whites with an electric mixer on high speed until soft peaks form.
  14. With mixer running, add 1 cup remaining sugar in a steady stream, beating until stiff peaks form.
  15. Spread over top of cake. Broil 1 to 2 minutes until meringue is golden brown.
  16. Note: Rancho de Zocalo at Disneyland serves a traditional Mexican version of Tres Leches with a whipped cream topping. To make, combine 3/4 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon sugar in a medium bowl. With an electric mixer on medium-high speed, beat mixture until peaks form. Spread over top of cake.

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