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Tres Leches Cake Recipe

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

Ingredients

Cake Ingredients

  • 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 Soak

  • 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 degrees F (175 degrees C) to prepare for baking the cake.
  2. Prepare Dry Ingredients & Separate Eggs: In a medium bowl, combine the flour, baking powder, and salt. Separate the egg whites and yolks into two different mixing bowls.
  3. Mix Egg Yolks & Wet Ingredients: Add 3/4 cup sugar to the egg yolks and beat on high speed until they turn pale yellow. Stir in 1/3 cup milk and vanilla extract. Gently pour this mixture over the dry flour mixture and stir just until combined, being careful not to over-mix.
  4. 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 form.
  5. Fold Egg Whites into Batter: Gently fold the beaten egg whites into the batter, scraping the bottom and sides of the bowl until just combined to keep the batter light and airy.
  6. Bake the Cake: Pour the batter into an un-greased baking pan and smooth the surface. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool completely.
  7. Prepare Milk Mixture: In a small bowl, combine evaporated milk, sweetened condensed milk, and 1/4 cup whole milk. Once the cake is cooled, use a fork to poke holes all over the top surface.
  8. Soak Cake with Milk Mixture: Slowly pour the milk mixture evenly over the cake, focusing near the edges and all around. Refrigerate for at least 1 hour or overnight to allow the cake to absorb the liquids fully.
  9. Whip Topping: Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Decorate and Serve: Spread the whipped cream over the soaked cake smoothly and sprinkle with ground cinnamon. Optionally, serve with fresh sliced strawberries. Enjoy your rich and creamy Tres Leches Cake!

Notes

  • Do not grease the baking pan; this helps the cake form its signature crust.
  • Be gentle when folding in the egg whites to maintain a light, fluffy texture.
  • Allowing the cake to soak overnight enhances flavor and moisture.
  • You can substitute ground cinnamon topping with fresh fruit or toasted coconut for variation.
  • Keep the cake refrigerated until serving to maintain freshness.

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