Description
Tres Leches Cake is a light and fluffy sponge cake soaked in a sweet blend of three milks—evaporated milk, condensed milk, and heavy cream. It’s a classic Latin American dessert that’s incredibly moist, rich, and topped with a cloud of whipped cream. Perfect for birthdays, celebrations, or any time you’re craving something sweet and creamy.
Ingredients
Units
Scale
- For the Cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
- For the Topping:
- 1 1/2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Ground cinnamon, for garnish (optional)
- Fresh berries or maraschino cherries, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the egg yolks with 3/4 cup of sugar until pale and fluffy. Stir in the milk and vanilla.
- Gently fold in the flour mixture until just combined.
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter. Pour into the prepared baking dish and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream.
- Once the cake is cool, poke holes all over the top with a fork or skewer. Slowly pour the milk mixture over the entire cake, allowing it to soak in. Refrigerate for at least 2 hours, preferably overnight.
- To make the topping, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cake.
- Sprinkle with cinnamon or garnish with berries or cherries if desired. Serve cold.
Notes
- Make sure the cake is fully cooled before adding the milk mixture so it absorbs evenly.
- Best when chilled for several hours or overnight.
- You can use half-and-half instead of heavy cream in the milk mixture if needed.
Nutrition
- Calories: 330
- Sugar: 30g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg