Description
This classic Tres Leches Cake is a moist and decadent Latin American dessert made with a light sponge cake soaked in a rich mixture of three kinds of milk—sweetened condensed milk, evaporated milk, and whole milk. Topped with fluffy homemade whipped cream and a sprinkle of cinnamon sugar, this cake is perfect for any celebration or a delightful treat to impress your guests.
Ingredients
Cake
- Cooking spray
- 1 1/2 c. (180 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 5 large egg yolks
- 1 1/4 c. (250 g) granulated sugar, divided
- 1 tsp pure vanilla extract
- 5 large egg whites
- 1/2 c. whole milk
- 4 tbsp unsalted butter, melted and cooled
Milk Soaking Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
- 1/2 c. whole milk
- 1 tsp pure vanilla extract
Whipped Cream Topping
- 2 c. heavy cream
- 1/2 c. (100 g) granulated sugar, divided
- 1 tbsp cinnamon-sugar
- Sliced strawberries, for serving
Instructions
- Prepare the Oven and Dry Ingredients: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 13” x 9” baking pan with cooking spray. In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until combined.
- Beat Egg Yolks and Sugar: In a large bowl, using a handheld mixer on medium-high speed, beat the egg yolks with 1 cup of granulated sugar until the mixture forms stiff ribbons that trail behind the beaters. Then mix in the vanilla extract thoroughly.
- Whip Egg Whites: In another large bowl, beat the egg whites with a handheld mixer on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form to create a stable meringue.
- Combine Batter Ingredients: Add the yolk mixture to the dry ingredients and beat until combined. Then add the whole milk and melted butter, beating until just incorporated. Gently fold the whipped egg whites into the batter, being careful not to deflate the mixture.
- Bake the Cake: Pour the cake batter into the prepared baking pan and smooth the top. Bake for about 30 minutes, or until a tester inserted into the center comes out clean. Remove from oven and allow the cake to cool completely.
- Prepare the Milk Soak: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until well combined.
- Poke and Soak the Cake: Using a fork, poke holes all over the cooled cake to allow maximum absorption. Slowly pour the milk mixture evenly over the cake. Cover the pan and refrigerate for at least 1 hour, or until the liquid is fully absorbed.
- Make the Whipped Cream: In a large bowl, beat the heavy cream with a handheld mixer on medium-high speed together with 1/2 cup sugar until stiff peaks form, creating a fluffy whipped cream.
- Frost and Garnish: Spread the whipped cream evenly over the soaked cake. Sprinkle with cinnamon-sugar on top for flavor and decoration. Serve the Tres Leches Cake chilled with sliced strawberries on the side for a fresh contrast.
Notes
- For extra flavor, try adding a splash of rum or coffee to the milk soak mixture.
- Ensure eggs whites are beaten to stiff peaks to give the cake a light and airy texture.
- Use a fork or skewer to poke holes gently but thoroughly to let the milk mixture absorb well.
- The cake must be refrigerated after soaking to keep the cream topping fresh and to let flavors meld.
- This cake is best enjoyed within 2-3 days but can be stored covered in the refrigerator for up to 4 days.
- Feel free to substitute the sliced strawberries with other fresh fruits like mango or peach.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
