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Ultimate Tres Leches Cake: 1 Perfect Recipe

Tres Leches Cake
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Tres Leches Cake is an ultra-moist Latin American sponge cake soaked in a rich mixture of three milks, creating a sweet, tender, and incredibly flavorful dessert. It’s often topped with whipped cream, offering a delightful balance of textures and tastes.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 6 large eggs, separated
  • 1 ½ cups granulated sugar, divided
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract (for milk mixture)
  • 1 ½ cups heavy cream (for topping)
  • ¼ cup powdered sugar (for topping)
  • ½ teaspoon vanilla extract (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with 1 cup of granulated sugar until light and fluffy.
  4. Stir in the ½ cup whole milk and 1 teaspoon vanilla extract into the egg yolk mixture.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup granulated sugar, continuing to beat until stiff, glossy peaks form.
  7. Gently fold the beaten egg whites into the cake batter in two additions until no streaks remain. Be careful not to deflate the egg whites.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Using a fork, poke holes all over the warm cake.
  11. While the cake cools, prepare the tres leches mixture: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, ½ cup heavy cream, and 1 teaspoon vanilla extract.
  12. Slowly pour the milk mixture evenly over the warm, poked cake. Allow the cake to absorb all the liquid.
  13. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milks and chill thoroughly.
  14. Just before serving, prepare the whipped cream topping: In a cold bowl, beat the 1 ½ cups heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form.
  15. Spread the whipped cream over the chilled cake.
  16. Slice and serve cold.

Notes

  • For best results, chill the cake overnight to ensure maximum milk absorption and flavor development.
  • Ensure your egg whites are beaten to stiff peaks; this helps create a light and airy sponge.
  • Do not overmix the cake batter after adding the dry ingredients, as this can result in a tough cake.
  • You can garnish the cake with fresh berries, a sprinkle of cinnamon, or chocolate shavings, if desired.
  • Use a deep baking dish to prevent the milk mixture from overflowing.

Nutrition

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