Tres Leches Cake
A light, airy sponge cake soaked in a sweet mixture of three different milks. This classic Latin American dessert is incredibly moist yet not soggy, delicately sweet, and topped with a cloud of fresh whipped cream for the perfect finish.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 5 large eggs, separated, at room temperature
- 1 1/2 cups granulated sugar (divided)
- 2 tsp vanilla extract
- 1/2 cup whole milk
- 14 oz evaporated milk
- 14 oz sweetened condensed milk
- 1 cup heavy cream (for soaking)
- 2 cups heavy whipping cream (for topping), cold
- 1/4 cup powdered sugar
- 1/2 tsp ground cinnamon (for garnish)
- 1 cup fresh strawberries (for garnish), sliced
Instructions
-
1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
-
2
In a medium bowl, whisk together 1 1/2 cups sifted all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt.
-
3
Separate the 5 separated, at room temperature large eggs. In a large bowl, beat the egg yolks with 1 cup of granulated sugar (divided) until pale yellow and doubled in volume, about 2-3 minutes. Stir in 2 tsp vanilla extract and 1/2 cup whole milk.
-
4
Gradually fold the flour mixture into the egg yolk mixture until just combined.
-
5
In another clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar (divided) and continue beating until stiff peaks form.
-
6
Gently fold the egg whites into the batter until no white streaks remain, being careful not to deflate the mixture.
-
7
Pour the batter into the prepared baking pan and smooth the surface.
-
8
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. The cake should be golden brown and spring back when lightly touched.
-
9
Allow the cake to cool completely in the pan on a wire rack, about 1 hour.
-
10
Once cool, use a fork to poke holes all over the cake.
-
11
In a large measuring cup or bowl, whisk together 14 oz evaporated milk, 14 oz sweetened condensed milk, and 1 cup heavy cream (for soaking).
-
12
Slowly pour the milk mixture over the cake, allowing it to soak in as you go. Cover and refrigerate for at least 4 hours or overnight to allow the cake to fully absorb the milk mixture.
-
13
Before serving, beat the cold 2 cups cold heavy whipping cream (for topping) and 1/4 cup powdered sugar until stiff peaks form.
-
14
Spread the whipped cream over the top of the soaked cake.
-
15
Dust with 1/2 tsp ground cinnamon (for garnish) and garnish with 1 cup sliced fresh strawberries (for garnish) if desired.
-
16
Keep refrigerated until ready to serve. Leftovers will keep in the refrigerator for up to 3 days.