Description
Classic Tres Leches Cake is a moist and creamy Latin American dessert featuring a light sponge cake soaked in a mixture of three milks, topped with whipped cream and optional cinnamon or fresh berries. This make-ahead dessert delivers a perfect balance of sweet, airy, and rich flavors, ideal for celebrations or any sweet craving.
Ingredients
Scale
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 soak:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk
For the topping:
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon (optional)
- Fresh berries (optional)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Beat egg yolks and sugar: In a large bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is thick and pale, which helps create a light texture.
- Add milk and vanilla: Stir the 1/3 cup whole milk and 1 teaspoon vanilla extract into the egg yolk mixture for moisture and flavor.
- Combine flour mixture: Gently fold the dry flour mixture into the wet ingredients until just combined, avoiding overmixing to keep the cake tender.
- Whip egg whites: In a clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form to incorporate air and lightness.
- Fold egg whites into batter: Carefully fold the whipped egg whites into the batter in batches to maintain volume and avoid deflating the air bubbles.
- Bake the cake: Pour the batter evenly into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean, indicating it’s fully cooked.
- Cool the cake: Allow the cake to cool completely in the pan, which prepares it for the milk soak and prevents melting the topping later.
- Prepare the milk soak: In a large measuring cup, whisk together evaporated milk, sweetened condensed milk, and whole milk until smooth and combined.
- Poke holes in cake: Use a fork or skewer to poke holes all over the cooled cake to allow the milk mixture to absorb deeply.
- Soak the cake: Slowly pour the milk mixture evenly over the cake, letting it soak in thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, for best flavor and texture.
- Make the topping: Beat heavy cream with powdered sugar and vanilla extract until soft peaks form to create a light, fluffy topping.
- Assemble and serve: Spread the whipped cream topping over the chilled, soaked cake. Optionally, dust with ground cinnamon or garnish with fresh berries before serving.
Notes
- For best results, let the cake soak overnight to fully absorb the milk mixture and maximize flavor.
- Use a serrated knife to slice the cake cleanly without compressing it.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness and texture.
