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Tres Leches Cake Recipe

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3.9 from 7 reviews

This classic Tres Leches Cake is a moist and creamy dessert soaked in a rich three-milk mixture and topped with fluffy whipped cream and a sprinkle of cinnamon. Perfect for special occasions or anytime you want a sweet, luscious treat with a light sponge cake base.

Ingredients

Cake

  • 1 cup all-purpose flour (120 g)
  • 1 1/2 teaspoons baking powder (6 g)
  • 1/4 teaspoon salt
  • 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 Mixture

  • 12 ounce can evaporated milk (354 ml)
  • 14 ounce can sweetened condensed milk (396 ml)
  • 1/4 cup whole milk (60 ml)

Topping

  • 1 pint heavy whipping cream (475 ml)
  • 3 tablespoons powdered sugar (24 g)
  • 1/2 teaspoon vanilla extract (2.5 ml)
  • Ground cinnamon, for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
  2. Mix Dry Ingredients and Separate Eggs: In a medium bowl, whisk together the flour, baking powder, and salt. Separate the egg yolks and whites into two different mixing bowls.
  3. Prepare Egg Yolk Mixture: Add 3/4 cup of the sugar to the egg yolks and beat on high speed until they become pale yellow. Then stir in the 1/3 cup whole milk and 1 teaspoon vanilla extract. Pour this mixture over the dry ingredients and gently mix until just combined, taking care not to overmix.
  4. Beat Egg Whites: Using electric beaters, whip the egg whites on high speed until they begin to form stiff peaks. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form. Gently fold these beaten egg whites into the batter, scraping the bottom and sides, until fully incorporated.
  5. Bake the Cake: Pour the batter into an ungreased baking pan and spread it evenly. Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely.
  6. Prepare Milk Soak: In a small bowl, mix together the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk until combined.
  7. Soak the Cake: Once cooled, use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture evenly over the cake, focusing on edges and surface to ensure even soaking. Refrigerate for at least 1 hour or preferably overnight to allow the cake to absorb the milk mixture fully.
  8. Make Whipped Cream Topping: Whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  9. Assemble and Serve: Spread the whipped cream over the soaked cake evenly. Sprinkle ground cinnamon on top for garnish. Optionally serve with fresh sliced strawberries. Enjoy your creamy, delicious Tres Leches Cake!

Notes

  • For best results, refrigerate the cake overnight to allow full absorption of the milk mixture.
  • You can substitute the heavy whipping cream topping with stabilized whipped cream for longer-lasting texture.
  • Use room temperature eggs to achieve better volume when beating whites and yolks.
  • If you prefer, garnish with fresh berries or a dusting of cocoa powder instead of cinnamon.
  • Ensure not to overmix the batter after adding the egg whites to keep the cake light and airy.

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