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Tres Leches Cake Recipe

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4.9 from 558 reviews

This classic Tres Leches Cake is a moist and luscious sponge cake soaked in a decadent blend of three milks—whole milk, sweetened condensed milk, and evaporated milk—topped with a fluffy homemade whipped cream. Perfectly balanced with a hint of vanilla and a light texture, it’s a refreshing and indulgent dessert that’s best served chilled.

Ingredients

Scale

For the Cake:

  • 1 ¼ cup all purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup white sugar, divided
  • 2 teaspoon vanilla extract
  • ½ cup milk

For the Milk Mixture:

  • ⅔ cup whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk

For the Whipped Cream Topping:

  • 1 pint heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven. Set your oven temperature to 350 degrees F to get it ready for baking the cake.
  2. Prepare the dry ingredients. In a medium bowl, combine the flour, baking powder, and salt, mixing together with a fork to evenly distribute the leavening agents and seasoning.
  3. Mix egg yolks with sugar. In a large bowl, whisk together the egg yolks and ¾ cup of the white sugar until the mixture is fluffy and light in color.
  4. Add vanilla to egg yolk mixture. Stir in 2 teaspoons of vanilla extract to infuse the batter with flavor.
  5. Combine dry and wet ingredients. Gradually add the flour mixture to the egg yolk mixture, stirring until just combined without overmixing.
  6. Add milk. Stir in ½ cup of milk to loosen the batter and create a smooth consistency.
  7. Whip egg whites. Using a hand or stand mixer, beat the egg whites until they are foamy and white. Gradually add the remaining ¼ cup sugar and continue whisking on high speed until stiff, glossy peaks form.
  8. Fold egg whites into batter. Gently incorporate the whipped egg whites into the batter using a folding technique to keep the mixture airy and light.
  9. Prepare and bake the cake. Grease a 9×13 inch cake pan thoroughly, pour in the batter, and bake for about 30 minutes or until the cake is golden on top and a toothpick inserted in the center comes out clean.
  10. Make the milk soaking mixture. In a large measuring cup, whisk together the whole milk, sweetened condensed milk, and evaporated milk until combined.
  11. Soak the cake. Allow the cake to cool to room temperature, then use a fork to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake so it absorbs thoroughly.
  12. Chill the cake. Cover and refrigerate the cake for at least 4 hours or preferably overnight to allow full absorption and flavor melding.
  13. Prepare whipped cream topping. In a large bowl, whip the heavy cream on medium speed until it starts to thicken. Add powdered sugar and vanilla extract, then continue whipping on medium-high speed until soft peaks form.
  14. Top and serve. Spread the whipped cream evenly over the soaked cake. Optionally sprinkle cinnamon or garnish with fresh fruit before serving for added flavor and presentation.

Notes

  • Ensure egg whites are free of yolk and the bowl is clean for proper whipping to stiff peaks.
  • Do not overmix the batter once flour is added to maintain a light texture.
  • For extra flavor, consider adding a teaspoon of cinnamon or citrus zest to the milk mixture.
  • The cake should be well chilled to allow the milk mixture to absorb fully for ideal moistness.
  • Leftover cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Tres Leches Cake, Milk Soaked Cake, Latin American Dessert, Moist Cake, Whipped Cream Topping

Find it online: https://zarameals.com/tres-leches-cake-recipe/