TRES LECHES CAKE
This Tres Leches Cake is a soft, airy sponge cake soaked in three kinds of milk for an ultra-moist, sweet, and rich dessert perfect for celebrations.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture:
- 1 can 12 oz evaporated milk
- 1 can 14 oz sweetened condensed milk
- ¼ cup whole milk or heavy cream
For the Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Fresh berries or cinnamon optional, for garnish
Instructions
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Beat the Eggs:
- In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla. In another bowl, beat egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar, beating until stiff peaks form. Gently fold the egg whites into the yolk mixture, then fold in the flour mixture.
Bake:
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Soak the Cake:
- In a bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk. Poke holes all over the cooled cake with a fork, then slowly pour the milk mixture over the cake. Refrigerate for at least 4 hours or overnight.
Prepare the Topping:
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread evenly over the soaked cake.
Garnish and Serve:
- Top with fresh berries or a dusting of cinnamon if desired. Serve chilled.
Notes
Make Ahead:
Prepare the cake the day before serving to allow maximum soaking time. Customizing the Flavour:
Add a dash of rum or almond extract to the milk mixture for extra flavour. Serving Suggestions:
Serve with extra whipped cream, berries, or a drizzle of caramel. Allergy-Friendly Options:
Use lactose-free milks to create a dairy-light version, if necessary. Storage Tips:
Store covered in the refrigerator for up to 5 days.
Prepare the cake the day before serving to allow maximum soaking time. Customizing the Flavour:
Add a dash of rum or almond extract to the milk mixture for extra flavour. Serving Suggestions:
Serve with extra whipped cream, berries, or a drizzle of caramel. Allergy-Friendly Options:
Use lactose-free milks to create a dairy-light version, if necessary. Storage Tips:
Store covered in the refrigerator for up to 5 days.