Classic Tres Leches Cake
The Tres Leches Cake, translating to "Three Milks Cake," is a beloved dessert across Latin America. With its airy sponge cake soaked in a rich blend of three creamy milks—evaporated, condensed, and heavy cream—this treat offers both nostalgia and indulgence with every bite. Light yet lusciously moist, it’s a perfect ending to any festive meal or casual gathering.
Equipment
- Stand mixer or electric hand mixer
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Toothpick (for testing doneness)
Ingredients
For the Cake:
- 1 cup all-purpose flour preferably unbleached
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 5 large eggs, separated room temperature
- 1 cup granulated sugar divided
- ⅓ cup whole milk
- 1 teaspoon pure vanilla extract
For the Milk Soak:
- 1 can evaporated milk 12 oz can
- 1 can sweetened condensed milk 14 oz can
- ½ cup heavy whipping cream cold
For the Whipped Topping:
- 1 ½ cups heavy whipping cream chilled
- 3 tablespoons powdered sugar sifted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In a stand mixer, beat egg yolks with 3/4 cup of sugar on high speed until pale yellow and thick, about 3 to 5 minutes. Stir in milk and vanilla extract.
- Gently fold the flour mixture into the yolk mixture until just combined. Avoid overmixing to keep the cake light.
- In a separate clean bowl, whip egg whites until soft peaks form. Gradually add remaining 1/4 cup of sugar and whip until stiff peaks form. Fold gently into the batter until uniform.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan. Once cool, use a fork or skewer to poke holes all over the surface.
- Whisk together evaporated milk, sweetened condensed milk, and 1/2 cup cream. Slowly pour this mixture evenly over the cake, allowing it to soak in thoroughly. Chill for at least 3 hours or overnight.
- Before serving, whip 1 1/2 cups cream with powdered sugar and vanilla until soft peaks form. Spread over the chilled cake evenly.
Notes
- For a hint of warmth, add a pinch of cinnamon or a dash of dark rum to the milk soak.
- You can make the sponge cake a day ahead and soak it overnight for more flavor development.
- Substitute coconut milk for a tropical twist, or use plant-based creams for a dairy-free version.
Nutrition
Calories: 427kcalCarbohydrates: 49gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 143mgSodium: 218mgPotassium: 301mgFiber: 0.3gSugar: 41gVitamin A: 865IUVitamin C: 2mgCalcium: 248mgIron: 1mg
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