Description
This classic Tres Leches Cake is a moist and indulgent Latin American dessert featuring a light sponge cake soaked in a rich mixture of three milks—evaporated, sweetened condensed, and whole milk. Topped with sweetened whipped cream and a sprinkle of cinnamon, this cake is perfect for celebrations or anytime you crave a luscious, creamy treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (120 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1/4 teaspoon salt
Egg Mixture
- 5 large eggs, separated
- 1 cup granulated sugar, divided (200 g)
- 1/3 cup whole milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
Milk Soaking Mixture
- 12 ounce can evaporated milk (354 ml)
- 14 ounce can sweetened condensed milk (396 ml)
- 1/4 cup whole milk (60 ml)
Whipped Cream Topping
- 1 pint heavy whipping cream (475 ml)
- 3 tablespoons powdered sugar (24 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
Finishing
- Ground cinnamon, for topping
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the batter.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. In separate bowls, separate the egg yolks and egg whites carefully.
- Prepare Egg Yolk Mixture: Add 3/4 cup of the granulated sugar to the egg yolks. Beat on high speed until the yolks become pale yellow and creamy. Stir in the 1/3 cup whole milk and 1 teaspoon vanilla extract gently. Pour this mixture over the dry ingredients and fold gently until just combined—avoid overmixing to keep the cake light.
- Beat Egg Whites: Using electric beaters, whip the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks develop. Carefully fold the beaten egg whites into the batter, scraping the bowl’s sides and bottom to ensure an even mixture without deflating it.
- Bake the Cake: Pour the batter into an ungreased baking pan, smoothing the surface evenly. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from the oven and cool the cake completely.
- Prepare Milk Soak: In a small bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk. When the cake is cooled, use a fork to poke holes all over the surface, allowing the milk mixture to soak deeply into the cake.
- Soak the Cake: Slowly pour the milk mixture evenly over the cake, focusing on pouring near the edges and all around to distribute thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight, so the cake fully absorbs the milks.
- Make Whipped Cream Topping: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream smoothly over the soaked cake.
- Garnish and Serve: Lightly sprinkle ground cinnamon on top of the whipped cream. Serve chilled, optionally garnished with fresh sliced strawberries for added freshness and color. Enjoy this rich and creamy Tres Leches Cake!
Notes
- Do not grease the baking pan; the batter clings better and soaks up the milk mixture more effectively.
- For best results, allow the cake to soak overnight to develop full flavor and texture.
- Use fresh, high-quality dairy products for the creamiest results.
- Ensure egg whites are beaten to stiff peaks for a light and airy cake texture.
- The cake can be stored covered in the refrigerator for up to 3 days.
