Description
Tres Leches Cake is a classic Latin American dessert featuring a light, airy sponge cake soaked in a rich mixture of three milks—evaporated milk, sweetened condensed milk, and heavy cream—topped with fluffy whipped cream and garnished with cinnamon or fresh berries. This indulgently moist cake is perfect for celebrations or any occasion that calls for a luscious, sweet treat.
Ingredients
Scale
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided (3/4 cup and 1/4 cup)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
For the Topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon or fresh berries for garnish (optional)
Instructions
- Prepare the Oven and Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined evenly. This ensures the leavening agents are distributed throughout the flour for an even rise.
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is pale and creamy. This step incorporates air, aiding in the cake’s light texture.
- Add Milk and Vanilla: Stir in the whole milk and vanilla extract gently into the yolk mixture, combining them smoothly.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the egg yolk mixture. Mix just until combined to avoid overworking the batter, which can make the cake dense.
- Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form, creating volume and lightness.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the yolk batter with a spatula, preserving the airiness of the whites without deflating them.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool completely in the dish to prepare for soaking with the milk mixture.
- Prepare the Milk Soak: Using a skewer or fork, poke holes all over the surface of the cooled cake. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream.
- Soak the Cake: Slowly pour the milk mixture evenly over the cake, allowing it to soak deep into the holes. Cover the cake tightly and refrigerate for at least 4 hours or overnight to fully absorb the milks.
- Make the Whipped Topping: Before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form for a light and fluffy topping.
- Finish and Serve: Spread the whipped cream evenly over the soaked cake. Garnish with a sprinkle of ground cinnamon or fresh berries if desired. Slice into portions and serve chilled for the best taste.
Notes
- This cake is best prepared a day ahead to allow the milk mixture to soak in thoroughly for optimal moistness and flavor.
- Use a serrated knife to slice the cake cleanly without compressing it.
- For variations, try topping with fresh fruits like sliced strawberries or cherries instead of cinnamon.
- Ensure the egg whites are beaten properly to stiff peaks for a light and airy texture.
- Keep the cake refrigerated once soaked to maintain freshness and prevent spoilage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 35g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
