Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tres Leches Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes (plus chilling time)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baked, Soaked
  • Cuisine: Latin American
  • Diet: Vegetarian

Description

Tres Leches Cake is a rich, ultra-moist sponge cake soaked in a mixture of three kinds of milk—evaporated, condensed, and heavy cream—then topped with fluffy whipped cream. It’s a beloved Latin American dessert that’s perfect for celebrations.

Ingredients

Units Scale
  • 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
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 1/2 cups heavy cream (for topping)
  • 3 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.
  4. Fold in the flour mixture until just combined.
  5. In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
  6. Gently fold egg whites into the batter in batches until incorporated.
  7. Pour batter into prepared dish and bake for 25–30 minutes, or until a toothpick comes out clean.
  8. Let cake cool for 10 minutes. Poke holes all over the top with a fork.
  9. In a bowl, whisk together evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream. Slowly pour over the cake, letting it soak in. Chill for at least 4 hours or overnight.
  10. For the topping, beat 1 1/2 cups heavy cream with powdered sugar and vanilla until soft peaks form. Spread over chilled cake.
  11. Serve cold, optionally garnished with cinnamon or fresh fruit.

Notes

  • Best made a day ahead to allow the cake to fully absorb the milk mixture.
  • Add a splash of rum or brandy to the milk soak for a grown-up twist.
  • Store covered in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 30g
  • Sodium: 110mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 115mg

Find it online: https://newsvks.com/tres-leches-cake-2/