Description
Tres Leches Cake is a moist and indulgent Latin American dessert made from a light sponge cake soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. Topped with fluffy whipped cream and a dusting of cinnamon, this dessert is rich, creamy, and perfect for celebrations or any time you crave a luscious treat.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it reaches the perfect temperature for baking the sponge cake evenly.
- Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later use when combining with the wet ingredients.
- Mix Egg Yolks: Separate the eggs. In a bowl with the egg yolks, add 3/4 cup of the sugar and beat on high speed until the yolks turn pale yellow. Then add 1/3 cup whole milk and 1 teaspoon vanilla extract, stirring gently to combine.
- Combine Wet and Dry: Pour the wet egg yolk mixture over the flour mixture and stir gently until just combined. Be careful not to over-mix to keep the batter light.
- Beat Egg Whites: In a separate clean bowl, beat the egg whites on high speed until they form soft peaks. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Fold Egg Whites: Gently fold the stiff-beaten egg whites into the batter using a spatula, scraping the sides and bottom of the bowl carefully to preserve the airiness of the batter.
- Bake the Cake: Pour the batter into an un-greased baking pan and spread it evenly. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely after baking.
- Prepare Milk Soak: In a small bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk. Once the cake is cool, use a fork to poke holes all over the surface to help the milk soak in evenly.
- Soak the Cake: Slowly pour the milk mixture over the cake, making sure to distribute it near the edges and all over the top. Refrigerate for at least 1 hour, preferably overnight, to let the cake absorb the milks fully.
- Whip Topping: While the cake chills, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form. This will be the luscious topping for the cake.
- Finish and Serve: Spread the whipped cream evenly over the soaked cake. Sprinkle ground cinnamon on top for added flavor and aroma. Optionally, serve with fresh sliced strawberries for a fresh contrast. Enjoy your decadent Tres Leches Cake!
Notes
- For best results, use fresh eggs and high-quality evaporated and condensed milks.
- Do not grease the pan; the batter sticks slightly, which helps the cake rise properly.
- You can refrigerate the cake for up to 2 days after assembling; the flavors intensify with rest.
- For a lighter topping, use a low-fat whipped topping, but traditional heavy cream provides the best flavor and texture.
- Make sure to poke the cake thoroughly to allow the milk mixture to soak in evenly and keep the cake moist.
- If desired, dust additional cinnamon just before serving for enhanced aroma.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and soaking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of the cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 165 mg
Keywords: Tres Leches Cake, milk soaked cake, Latin dessert, sponge cake, evaporated milk cake, condensed milk, heavy cream topping
