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Tres Leches Cake Recipe

★★★★★

4.7 from 747 reviews
  • Author: Cleo
  • Total Time: 12 hours 50 minutes
  • Yield: 12 servings 1x

Description

This classic Tres Leches Cake is a moist and luscious sponge cake soaked in a rich mixture of three milks—whole milk, sweetened condensed milk, and evaporated milk. Topped with lightly sweetened whipped cream and a dusting of cinnamon, this dessert is a perfect balance of creamy texture and subtle sweetness, ideal for any special occasion or a delightful treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt

Wet Ingredients

  • 6 Large Eggs
  • 1 cup Granulated Sugar (divided as 1/2 cup for egg whites and 1/2 cup for yolks)
  • 1 1/2 cups Whole Milk (divided: 1/2 cup for batter, 1 cup for soaking liquid)
  • 1 can (14 ounces) Sweetened Condensed Milk
  • 1 can (12 ounces) Evaporated Milk
  • 1 teaspoon Vanilla Extract

Topping

  • 2 cups Heavy Cream
  • 1 tablespoon Powdered Confectioners Sugar (also known as powdered sugar)
  • Ground Cinnamon (to taste)

Other

  • Nonstick Cooking Spray (to taste, for greasing pan)
  • Parchment Paper (for lining the pan)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Spray the bottom of a 13×9-inch baking pan with nonstick cooking spray and line it with parchment paper. Avoid spraying the sides so the cake can climb up as it bakes.
  2. Whip Egg Whites: In a large clean bowl, whip 6 egg whites on low speed with a hand mixer until foamy. Gradually add 1/2 cup granulated sugar while increasing speed to high. Continue whipping until shiny medium-stiff peaks form, about 2-3 minutes. Refrigerate until needed.
  3. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to combine well.
  4. Beat Egg Yolks and Sugar: In a separate large mixing bowl, beat 6 egg yolks with 1/2 cup granulated sugar on high speed until pale and ribbons form, about 3 minutes.
  5. Add Milk and Flour: Lower speed to low and slowly add 1/2 cup whole milk to the egg yolk mixture. Gradually add the dry flour mixture while continuing to beat until just combined, taking care not to overmix.
  6. Fold in Egg Whites: Using a spatula, add a large dollop of the whipped egg whites into the batter and fold roughly to loosen the mixture. Then fold in the remaining egg whites in two additions gently, preserving the air in the batter.
  7. Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 25-30 minutes, or until the top is golden brown slightly and a toothpick inserted in the center comes out clean.
  8. Prepare Soaking Liquid: While the cake bakes, whisk together 1 cup whole milk, one can of sweetened condensed milk, one can of evaporated milk, and 1 teaspoon vanilla extract until fully combined.
  9. Cool and Poke Holes: Remove the cake from oven and allow to cool for 5 minutes. Loosen the edges with a spatula, then use a fork or toothpick to poke holes all over the cake surface to help it absorb the soaking liquid.
  10. Soak the Cake: Pour the milk mixture over the cake slowly, about one cup at a time, letting the cake absorb it for 3-5 minutes before adding more. Once all soaking liquid is added, cover with plastic wrap and refrigerate overnight or up to 24 hours for best results.
  11. Make Whipped Cream Topping: Before serving, whip 2 cups heavy cream with 1 tablespoon powdered sugar until soft peaks form. Spread this whipped cream evenly over the soaked cake.
  12. Garnish and Serve: Sprinkle ground cinnamon lightly over the whipped cream for extra flavor and decorative appeal. Slice the cake and serve chilled.

Notes

  • Be careful not to overmix the batter once flour is added to maintain a light, airy texture.
  • Allowing the cake to soak overnight ensures maximum moistness and flavor penetration.
  • If you don’t have parchment paper, grease and flour the pan well, but parchment is recommended to help the cake climb the sides.
  • For a dairy-free option, substitute coconut milk and coconut cream, though flavor and texture will vary.
  • Make sure to whip the egg whites until stiff peaks form for a fluffy and light sponge.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American

Keywords: Tres Leches Cake, Milk Cake, Latin Dessert, Moist Cake, Whipped Cream Cake

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Find it online: https://cleobrixton.com/tres-leches-cake-recipe/