Description
Indulge in the moist and airy perfection of Tres Leches Cake, a classic Latin American dessert. Made with a light sponge cake soaked in three creamy milks and topped with whipped cream and cinnamon, this treat is both decadent and refreshing—a guaranteed hit for any celebration!
Ingredients
- 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 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- For the Whipped Topping
- 1 1/2 cups heavy cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- Ground cinnamon (for garnish)
- Fresh strawberries (optional, for garnish)
Instructions
- Prepare the Batter
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, beat egg yolks with 3/4 cup sugar until pale yellow. Stir in milk and vanilla.
- In a separate bowl, beat egg whites with remaining sugar until stiff peaks form. Fold the egg yolk mixture into the dry ingredients, then gently fold in egg whites.
- Bake the Cake
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Soak the Cake
- Let the cake cool completely. Poke holes all over the surface with a fork.
- Mix evaporated milk, sweetened condensed milk, and whole milk. Slowly pour over the cake, ensuring even distribution. Refrigerate for at least 2 hours.
- Add Topping
- Whip heavy cream, sugar, and vanilla until stiff peaks form. Spread over the chilled cake.
- Dust with cinnamon and garnish with fresh strawberries if desired.
Notes
- Make Ahead: Best when prepared a day in advance to allow the flavors to meld.
- Variations: Swap whole milk for coconut milk for a tropical twist or add cocoa powder for a chocolate version.
- Storage: Store in the fridge for up to 4 days. Freeze the soaked cake (unfrosted) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
