Tres Leches Cake
Experience the rich, moist, and indulgent delight of Tres Leches Cake. This traditional Latin American dessert features a sponge cake soaked in a luscious blend of three types of milk, topped with a light and airy whipped cream. Perfect for any celebration or as a sweet treat to end a meal.
Ingredients
1 ¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
5 large eggs (divided)
1 cup white sugar (divided)
2 teaspoons vanilla extract
½ cup milk
⅔ cup whole milk
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
1 pint (2 cups) heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Directions
Preheat Oven: Preheat the oven to 350°F (175°C).
Prepare Dry Ingredients: In a medium-sized bowl, combine the flour, baking powder, and salt. Stir together with a fork.
Mix Egg Yolks and Sugar: In a large bowl, combine the egg yolks (separating the egg whites into another medium-sized bowl) with 3/4 cup of white sugar. Stir together until fluffy. Add in the vanilla extract and stir to combine.
Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients, stirring to combine. Then add the milk and stir to mix thoroughly.
Whisk Egg Whites: Whisk the egg whites with a hand or stand mixer until they start getting foamy and white. Add the remaining 1/4 cup of sugar and continue whisking on high speed until smooth, white, and stiff peaks form.
Fold Egg Whites into Batter: Gently fold the egg whites into the cake batter until well combined.
Bake the Cake: Grease a 9×13-inch cake pan. Pour the cake batter into the pan and bake for about 30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
Prepare Milk Mixture: In a large measuring cup, combine the whole milk, sweetened condensed milk, and evaporated milk. Whisk together.
Soak the Cake: Once the cake has cooled to room temperature, poke the top all over with a fork. Slowly pour the milk mixture over the entire cake, allowing it to soak in.
Chill the Cake: Cover the cake and chill in the refrigerator for at least 4 hours or overnight.
Prepare Whipped Cream: After the cake has chilled, add the heavy cream to a large mixing bowl. Mix on medium speed until the cream starts to thicken, then add the powdered sugar and vanilla extract. Continue mixing on medium to high speed until soft peaks form.
Top with Whipped Cream: Spoon the whipped cream onto the cake and spread it evenly with a spatula or butter knife.
Serve: Serve the cake with a sprinkle of cinnamon or fresh fruit if desired. Store the cake in the refrigerator for up to 4-5 days, best if eaten within 48 hours.
Details
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes (plus chilling time)
Kcal: Approximately 300 per serving
Servings: 12
