Tres Leches Cake is a beloved dessert across Latin America, known for its moist, spongy texture and sweet milky flavor. The name translates to “three milks,” as the cake is soaked in a combination of evaporated milk, sweetened condensed milk, and heavy cream. Topped with airy whipped cream, this cake is a decadent treat for birthdays, holidays, or anytime you crave something special.
Equipment:
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture:
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
For the Topping:
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cake:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a bowl, sift together the flour, baking powder, and salt. - Make the Batter:
- Beat the egg yolks with 3/4 cup of sugar on high speed until pale and fluffy. Mix in the milk and vanilla extract.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
- Gently fold the flour mixture into the yolk mixture, then fold in the egg whites. Pour the batter into the prepared pan.
- Bake the Cake:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan. - Prepare the Milk Mixture:
In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. - Soak the Cake:
Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the milk mixture over the cake, allowing it to absorb completely. Cover and refrigerate for at least 2 hours or overnight. - Make the Whipped Cream Topping:
Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. - Assemble the Cake:
Spread the whipped cream evenly over the soaked cake. - Serve:
Slice and serve chilled. Optionally, garnish with fresh fruit, cinnamon, or a drizzle of caramel.
Presentation Ideas:
- Top with fresh strawberries, raspberries, or a sprinkle of ground cinnamon.
- Serve individual slices with a drizzle of dulce de leche for added richness.
Tips:
- For a lighter texture, ensure the egg whites are properly whipped and gently folded into the batter.
- Make the cake a day ahead to allow the milk mixture to soak fully into the sponge.
- Use a serrated knife to cut the cake cleanly into servings.
Tres Leches Cake is a decadent dessert that’s as delicious as it is easy to make. Moist, rich, and topped with fluffy whipped cream, it’s a dessert that will impress at any gathering. Treat yourself and your guests to this irresistible classic!
Tres Leches Cake Recipe
Delight in the rich and moist Tres Leches Cake! This classic Latin American dessert is soaked in three types of milk, topped with whipped cream, and perfect for any occasion.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
Ingredients
- For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- For the Milk Mixture:
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream
- For the Topping:
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a bowl, sift together the flour, baking powder, and salt.
- Make the Batter:
- Beat the egg yolks with 3/4 cup of sugar on high speed until pale and fluffy. Mix in the milk and vanilla extract.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
- Gently fold the flour mixture into the yolk mixture, then fold in the egg whites. Pour the batter into the prepared pan.
- Bake the Cake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.
- Prepare the Milk Mixture:
- In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Soak the Cake:
- Once the cake is cool, poke holes all over the surface with a fork. Slowly pour the milk mixture over the cake, allowing it to absorb completely. Cover and refrigerate for at least 2 hours or overnight.
- Make the Whipped Cream Topping:
- Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake:
- Spread the whipped cream evenly over the soaked cake.
- Serve:
- Slice and serve chilled. Optionally, garnish with fresh fruit, cinnamon, or a drizzle of caramel.
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