Tres Leches Cake Recipe
Indulge in this tres leches cake recipe, a moist Latin American dessert soaked in three milks and topped with fluffy whipped cream. Perfect for parties or cozy nights!
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
For the Milk Mixture:
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1/2 cup heavy cream
For the Whipped Cream Topping:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon to taste, for dusting
Instructions
Prepare the Sponge Cake:
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- Separate eggs, placing yolks in one bowl and whites in another.
- Beat egg yolks with 3/4 cup sugar on high speed until pale and creamy, about 2 minutes.
- Add vanilla extract and whole milk to yolks, mixing until combined.
- Gently fold flour mixture into yolk mixture, avoiding overmixing.
- Beat egg whites on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
- Gently fold whipped egg whites into yolk mixture with a spatula.
- Pour batter into the pan, smooth the top, and bake for 25–30 minutes, until a toothpick comes out clean.
- Let cake cool completely in the pan.
Make the Milk Mixture:
- Whisk sweetened condensed milk, evaporated milk, and heavy cream in a large bowl until smooth.
- Poke holes all over the cooled cake with a fork or skewer.
- Slowly drizzle milk mixture over the cake, ensuring even soaking.
- Cover with plastic wrap and refrigerate for 2 hours or overnight.
Whip the Cream Topping:
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form, about 2–3 minutes.
- Spread whipped cream evenly over the chilled cake.
- Dust lightly with ground cinnamon.
Serve:
- Slice into squares and serve chilled, optionally with fresh berries.
- Store leftovers in the refrigerator for up to 3 days.
Notes
Tips for Success:
- Separate eggs carefully to ensure a fluffy sponge cake.
- Poke plenty of holes for even milk absorption.
- Chill overnight for maximum flavor.
- Use a chilled bowl for faster whipped cream.
- Strawberry Tres Leches: Top with fresh sliced strawberries.
- Chocolate Tres Leches: Add 1/4 cup cocoa powder to the flour mixture.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Substitute milks with coconut, almond, and cashew cream, and use plant-based whipped topping.
- Calories: 350 kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 120mg
- Sodium: 150mg
- Total Carbohydrate: 40g
- Dietary Fiber: 0g
- Sugars: 35g
- Protein: 7g