Description
Tres Leches Cake is a moist and luscious sponge cake soaked in a rich mixture of three kinds of milk—evaporated milk, sweetened condensed milk, and whole milk. This decadent dessert is topped with fluffy whipped cream and a sprinkle of cinnamon, making it a perfect sweet treat for any occasion. Its airy texture combined with the creamy milk soaking creates an irresistible flavor that’s both light and indulgent.
Ingredients
Scale
Cake Batter
- 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 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)
- Ground cinnamon, for topping
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to prepare for baking the cake.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set aside for later.
- Prepare Egg Yolks Mixture: Separate the eggs into yolks and whites in two separate bowls. Add 3/4 cup granulated sugar to the egg yolks and beat on high speed until the mixture becomes pale yellow. Then stir in 1/3 cup whole milk and 1 teaspoon vanilla extract until just combined.
- Combine Batter: Gently fold the wet egg yolk mixture over the dry flour mixture, stirring carefully to avoid overmixing, until the batter is just combined.
- Beat Egg Whites: Using an electric mixer, beat the egg whites on high speed until stiff peaks form. Gradually add the remaining 1/4 cup sugar while beating to stabilize the egg whites.
- Fold Egg Whites Into Batter: Gently fold the stiff egg whites into the batter, scraping the bowl’s bottom and sides to incorporate without deflating the mixture.
- Bake the Cake: Pour the batter into an ungreased cake pan and smooth the top. Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely.
- Prepare Milk Soaking Mixture: In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk until well combined.
- Soak the Cake: Once the cake is cooled, use a fork to poke holes all over its surface. Slowly pour the milk mixture evenly over the cake, ensuring coverage near the edges. Refrigerate the cake for at least 1 hour or preferably overnight to allow it to soak thoroughly.
- Make Whipped Cream Topping: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Sprinkle ground cinnamon on top for garnish. Serve chilled, optionally accompanied by fresh sliced strawberries or fruit.
Notes
- Ensure the egg whites are whipped to stiff peaks to provide a light and airy texture to the cake.
- Do not grease the cake pan, as the batter needs to stick slightly to allow it to rise properly.
- Poking holes in the cake before pouring the milk mixture allows the milk to soak thoroughly into the cake.
- Refrigerate the cake for several hours or overnight to maximize milk absorption and flavor.
- The cinnamon topping can be adjusted or omitted according to your preference.
- For best results, serve the cake chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Tres Leches Cake, Milk Soaked Cake, Latin American Dessert, Moist Cake, Whipped Cream Topping
