Description
A light sponge cake soaked in a rich blend of three milks, topped with whipped cream—this classic Latin American dessert is sweet, creamy, and completely satisfying.
Ingredients
For the Cake:
-
1 cup all-purpose flour
-
1 1/2 tsp baking powder
-
1/4 tsp salt
-
5 large eggs
-
1 cup granulated sugar
-
1/3 cup milk
-
1 tsp vanilla extract
For the Milk Mixture (Tres Leches):
-
1 can (12 oz) evaporated milk
-
1 can (14 oz) sweetened condensed milk
-
1/2 cup whole milk (or heavy cream)
For the Topping:
-
1 1/2 cups heavy whipping cream
-
3 tbsp powdered sugar
-
1/2 tsp vanilla extract
Instructions
-
Prep & bake cake: Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. Whisk flour, baking powder, and salt. In a separate bowl, beat eggs and sugar until fluffy. Add milk and vanilla, then fold in dry ingredients. Bake 25–30 minutes.
-
Cool & soak: Let the cake cool completely. Poke holes all over the top with a fork. Whisk together the three milks, then pour evenly over the cake.
-
Make topping: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
-
Frost & chill: Spread whipped cream over the soaked cake. Refrigerate at least 2 hours or overnight.
-
Serve: Slice and enjoy chilled.
Notes
-
For added flair, top with cinnamon, fresh berries, or a dusting of cocoa.
-
Best made a day ahead for deeper flavor.
-
Use a stand mixer or electric hand mixer for fluffier results.
- Prep Time: 20 minutes |
- Cook Time: 30minutes
Nutrition
- Calories: 320kal
- Sugar: 30g
- Sodium: 110mg
- Fat: 17g
- Carbohydrates: 35 g
- Protein: 7g