Tres Leches Cake Recipe
Experience the ultimate blend of moist, rich cake soaked in a trio of milks and topped with a cloud of sweet whipped cream. This Tres Leches Cake is the perfect balance of airy sponge and creamy decadence.
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Servings: 12 servings
Ingredients
Cake:
- 1 cup granulated sugar divided
- 5 large eggs separated
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Milk Mixture:
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 1/4 cup whole milk
Whipped Topping:
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon for sprinkling
Instructions
- Preheat your oven to 350°F.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Separate the egg whites and yolks into two additional bowls.
- Beat the egg yolks with ¾ cup of sugar at high speed until the mixture turns a pale yellow and slightly thickens. Stir in the vanilla extract and whole milk, then fold this mixture gently into the dry ingredients. Be careful not to overmix to maintain a light texture.
- Next, use an electric mixer to whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar while continuing to beat until stiff peaks develop. Carefully fold the whipped egg whites into the batter, making sure to incorporate the mixture without deflating the egg whites.
- Pour the batter into an ungreased baking pan, spreading it evenly. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely before proceeding.
- To prepare the milk mixture, stir together the evaporated milk, sweetened condensed milk, and whole milk in a bowl. Once the cake is fully cooled, use a fork to poke small holes across the surface. Gradually drizzle the milk mixture evenly over the cake, paying special attention to the edges to ensure full absorption. Place the cake in the fridge for at least an hour or, for best results, overnight.
- Meanwhile, prepare the whipped topping by beating the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped topping evenly over the chilled cake, and finish with a light dusting of ground cinnamon. Serve with freshly raspberries, if desired.
Notes
- Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.
- Make Ahead Instructions:
- Tres Leches Cake can be made 1-2 days in advance.
- It’s best to make it the night before to allow ample time for the cake to soak up the milk mixture.
- Freezing Instructions:
- The baked and cooled cake can be frozen for up to 3 months if covered well.
- Thaw overnight in the fridge before adding the milk mixture.