Description
A classic Latin American dessert, Tres Leches Cake is a moist and airy sponge cake soaked in a rich mixture of three milks—condensed, evaporated, and heavy cream. Topped with fluffy whipped cream and a hint of cinnamon, this indulgent treat is perfect for celebrations or whenever you’re craving a sweet, creamy delight.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 large eggs, separated
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Milk Soak
- 1/2 cup heavy cream
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
Topping
- 4 cups whipped cream (homemade or store-bought)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan lightly with baking spray or grease it with butter and dust with flour to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda to ensure they are well combined and aerated for a light cake texture.
- Whip Egg Whites: Using a stand mixer, beat the 5 egg whites on medium-high speed until stiff peaks form. To test, lift the whisk—peaks should stand firmly without collapsing. Transfer the whipped egg whites to a clean large bowl and set aside.
- Cream Butter and Sugar: In the cleaned mixer bowl, beat the butter and sugar together on medium speed until the mixture is light, fluffy, and pale in color, about 1-2 minutes.
- Add Egg Yolks, Vanilla, and Milk: Add the egg yolks one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and whole milk until combined.
- Combine Dry Ingredients and Fold in Egg Whites: Add the sifted flour mixture to the wet ingredients and mix just until barely combined. Carefully fold the flour batter into the whipped egg whites gently to preserve the airiness.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Milk Mixture: While the cake is baking, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl until smooth and well combined.
- Soak the Cake: Remove the cake from the oven and immediately pierce the surface all over with a fork to create holes. Slowly pour the milk mixture evenly over the cake, allowing it to soak in thoroughly.
- Chill: Cover the cake with plastic wrap or foil and refrigerate for at least 3-4 hours, or preferably overnight, to let the flavors meld and the cake become perfectly moist.
- Add Topping and Serve: Before serving, spread a thick layer of whipped cream over the soaked cake. Lightly sift ground cinnamon on top for a touch of spice and garnish. Slice and enjoy this luscious dessert!
Notes
- For best results, chill the cake overnight after soaking so the milk mixture is fully absorbed.
- If you prefer a lighter topping, you can use whipped cream stabilized with a bit of gelatin or mascarpone for extra richness.
- This cake can be stored covered in the refrigerator for up to 3 days.
- You can add fresh fruit like strawberries or mango slices as an optional garnish for added freshness.
- Make sure to fold the egg whites gently to keep the baking light and airy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Soaking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
Keywords: Tres Leches Cake, milk soaked cake, Latin dessert, sponge cake, three milk cake, whipped cream topping
