Description

Tres Leches Cake is a light sponge cake soaked in a sweet mixture of three kinds of milk—evaporated, condensed, and whole milk or cream. Topped with fluffy whipped cream and a sprinkle of cinnamon, it’s a Latin American classic that’s rich, airy, and incredibly moist in every bite.

Ingredients

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: 3/4 cup + 1/4 cup)
1/3 cup whole milk
1 teaspoon vanilla extract

For the milk soak:

1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
1/2 cup whole milk or heavy cream

For the topping:

1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Ground cinnamon (for garnish, optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

Make the cake:

In a bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.

Gently fold in the flour mixture until combined.

In another bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.

Gently fold the egg whites into the batter, being careful not to deflate them.

Bake:

Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool completely.

Make the milk soak:

In a bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk. Once the cake is cool, poke holes all over the top using a fork or skewer. Slowly pour the milk mixture evenly over the cake. Refrigerate for at least 4 hours or overnight to fully absorb.

Make the whipped topping:

In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread evenly over the soaked cake.

Serve:

Dust lightly with cinnamon if desired. Slice and serve chilled.

Notes

Best made a day in advance to allow the milk mixture to fully soak in.
Can be topped with fresh berries or toasted coconut for a twist.

Leftovers should be stored covered in the fridge for up to 4 days.