Description
Tres Leches Cake is a light and fluffy sponge cake soaked in a rich, three-milk mixture, then topped with whipped cream. This classic Latin American dessert is irresistibly moist and perfect for any occasion!
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1 tsp vanilla extract
- ⅓ cup whole milk
For the Milk Soak:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup whole milk
For the Topping:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon (optional, for garnish)
Instructions
- Bake the Cake:
- Preheat oven to 175°C (350°F). Grease a 9×13-inch pan.
- Mix flour, baking powder, and salt. Set aside.
- Beat egg yolks with ¾ cup sugar until pale. Stir in vanilla and milk.
- In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
- Fold egg whites into yolk mixture, then gently mix in dry ingredients.
- Pour into pan and bake for 25-30 minutes until golden.
- Prepare the Milk Soak:
- Whisk evaporated milk, sweetened condensed milk, and whole milk together.
- Poke holes in the warm cake with a fork, then slowly pour the milk mixture over the top. Refrigerate for at least 2 hours.
- Whip the Cream & Serve:
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over the cake, sprinkle with cinnamon, and serve chilled.
Notes
- Let the cake chill overnight for the best flavor.
- Add fresh berries or caramel drizzle for extra indulgence.
- Can be made 1-2 days in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320 kcal
- Sugar: 30g
- Fat: 7g
- Carbohydrates: 40g