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Tres Leches Cake Recipe

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4.4 from 6 reviews

Tres Leches Cake is a luscious Latin American dessert featuring a light sponge cake soaked in a rich mixture of three milks—evaporated milk, sweetened condensed milk, and whole milk. Topped with fluffy whipped cream and a sprinkle of cinnamon, this cake is irresistibly moist and sweet, perfect for celebrations or any special occasion.

Ingredients

Dry Ingredients

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

Wet Ingredients & Eggs

  • 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)

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 all-purpose flour, baking powder, and salt. Separate the egg yolks and egg whites into two separate mixing bowls.
  3. Prepare Egg Yolk Mixture: To the bowl with the egg yolks, add 3/4 cup of granulated sugar. Beat on high speed until the yolks turn pale yellow. Stir in the 1/3 cup whole milk and 1 teaspoon vanilla extract. Pour this mixture over the dry ingredients and gently fold together until just combined, being careful not to over-mix.
  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 granulated sugar while continuing to beat until stiff peaks form. Gently fold these beaten egg whites into the batter, scraping the bottom and sides of the bowl until fully incorporated but still light and airy.
  5. Bake the Cake: Pour the batter into an ungreased cake pan, smoothing the top into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to cool completely.
  6. Prepare Three Milk Mixture: In a small bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
  7. Soak the Cake: Once cooled, use a fork to poke holes all over the cake's surface. Slowly pour the three milk mixture evenly over the cake, making sure to cover the edges and center. Refrigerate the cake for at least 1 hour or preferably overnight to let the milk fully soak in.
  8. Make the Whipped Cream Topping: In a mixing bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  9. Finish and Serve: Smooth the whipped cream evenly over the soaked cake. Lightly sprinkle ground cinnamon on top for flavor and presentation. Serve chilled, optionally with fresh sliced strawberries. Enjoy!

Notes

  • Do not grease the cake pan; the batter sticks slightly to aid rising and texture.
  • Be gentle folding in the egg whites to keep the batter airy and light.
  • Allowing the cake to soak overnight improves flavor and moisture absorption.
  • For a dairy-free version, substitute with suitable alternatives for milks and cream, but texture will vary.
  • The cinnamon topping adds a traditional touch but can be omitted or substituted with cocoa powder or shaved chocolate.

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