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Tres Leches Cake Recipe

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4.3 from 11 reviews

This classic Tres Leches Cake is a moist and rich Mexican dessert made with a spongy vanilla cake soaked in a trio of milks and topped with fluffy whipped cream. Perfectly sweet and creamy, this cake combines the light texture of a traditional sponge with a luscious milk mixture that melts in your mouth.

  • Total Time: 4 hours 50 minutes
  • Yield: 12 servings

Ingredients

Cake

  • 5 large eggs (separated)
  • 1 ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • ½ cup whole milk
  • 1 ⅔ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Milk Soak

  • 1 cup whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk

Whipped Cream Topping

  • 2 cups heavy whipping cream (chilled)
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C). Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray and set aside.
  2. Mix Egg Yolks: In a large bowl, beat the egg yolks with the granulated sugar using an electric or stand mixer fitted with a whisk attachment for 3-4 minutes until thick and pale. Add the vanilla extract and whole milk, then mix until combined.
  3. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the flour mixture into the egg yolk mixture until just absorbed, being careful not to overmix.
  4. Whip Egg Whites: In a separate large bowl, beat the egg whites with a hand mixer until stiff peaks form.
  5. Fold Egg Whites: Gently fold one-third of the egg whites into the batter to loosen it, then fold in the remaining egg whites carefully until no white streaks remain.
  6. Bake Cake: Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when gently pressed. Allow the cake to cool completely in the pan.
  7. Prepare Milk Mixture: In a bowl or large measuring cup, whisk together whole milk, sweetened condensed milk, and evaporated milk until well combined.
  8. Soak Cake: Once the cake is completely cooled, poke holes all over the surface with a fork. Slowly pour the milk mixture evenly over the cake, allowing it to soak into the holes.
  9. Make Whipped Cream: In a large chilled bowl, whip the heavy cream with powdered sugar and vanilla extract using a hand mixer or stand mixer until medium-stiff peaks form.
  10. Top and Chill: Spread the whipped cream evenly over the soaked cake. Cover and refrigerate for at least 4 hours to let the flavors meld. Serve chilled, optionally garnished with fresh fruit and a dusting of ground cinnamon.

Notes

  • Ensure the cake is completely cooled before pouring the milk mixture to prevent it from becoming too soggy.
  • Use chilled heavy cream for the best whipping results and texture.
  • Poking holes allows the milk mixture to penetrate fully, creating the signature moistness of the cake.
  • Refrigerate for at least 4 hours or preferably overnight for maximum flavor infusion.
  • For a decorative touch and added flavor, serve with fresh berries or a sprinkle of cinnamon.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

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