Description
Tres Leches Cake is a tender sponge cake soaked in a rich blend of three milks—evaporated milk, sweetened condensed milk, and heavy cream. Topped with whipped cream and a sprinkle of cinnamon, it’s a creamy, dreamy dessert perfect for any occasion.
Ingredients
5 large eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 third cup whole milk
1 teaspoon vanilla extract
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 half cup heavy cream
1 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract (for topping)
Ground cinnamon or cocoa powder, for dusting (optional)
Instructions
1. Preheat oven to 350°F (175°C) and lightly grease an 8×8 or 9×13-inch baking dish.
2. Separate eggs. Beat egg whites until soft peaks form, then gradually add half the sugar and beat to stiff peaks.
3. In a separate bowl, beat egg yolks with the remaining sugar and vanilla until pale and fluffy.
4. Sift flour and baking powder together. Fold into the yolk mixture, then gently fold in the egg whites.
5. Pour batter into the prepared baking dish and bake for 25–30 minutes or until a toothpick comes out clean.
6. Let the cake cool completely, then poke holes all over with a fork or skewer.
7. In a bowl, mix sweetened condensed milk, evaporated milk, and heavy cream.
8. Slowly pour the milk mixture over the cake, allowing it to absorb. Refrigerate for at least 4 hours or overnight.
9. Beat whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread over the chilled cake.
10. Dust with cinnamon or cocoa powder. Serve chilled.
Notes
For best results, let the cake rest overnight after soaking for deeper flavor and texture.
Use room temperature eggs to achieve better volume when whipping.
Make sure the whipped cream topping is spread just before serving for the freshest texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 32g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
Keywords: tres leches, sponge cake, Latin dessert, milk cake