The Ultimate Tres Leches Cake
An authentic, melt in your mouth Tres Leches Cake recipe. This light vanilla sponge is soaked in a sweet three milk mixture and topped with homemade whipped cream for the ultimate celebratory dessert.
Ingredients
Cake:
- 1 cup 120 g all purpose flour
- 1 1/2 teaspoons 6 g baking powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 1 cup 200 g granulated sugar, divided
- 1/3 cup 80 ml whole milk
- 1 teaspoon 5 ml vanilla extract
Milk Mixture:
- 1 12 oz / 354 ml can evaporated milk
- 1 14 oz / 396 ml can sweetened condensed milk
- 1/4 cup 60 ml whole milk
Whipped Topping:
- 1 pint 475 ml heavy whipping cream
- 3 Tablespoons 24 g powdered sugar
- 1/2 teaspoon 2.5 ml vanilla extract
- Ground cinnamon for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, and salt.
- Separate eggs into two mixing bowls.
- Add 3/4 cup sugar to egg yolks; beat on high until pale yellow and thick. Mix in 1/3 cup milk and vanilla.
- Pour yolk mixture over flour mixture; stir gently until just combined.
- With clean beaters, beat egg whites on high until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff, glossy peaks form.
- Gently fold egg whites into the batter until no white streaks remain.
- Pour batter into an ungreased 9x13 inch metal pan. Bake for 25-35 min, until a toothpick comes out clean.
- Cool cake completely in pan on a wire rack.
- Whisk together evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
- Use a fork to poke holes all over the cooled cake. Slowly pour milk mixture evenly over the cake.
- Refrigerate cake, covered, for at least 1 hour (preferably overnight).
- Before serving, whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over cake. Dust with cinnamon.
Notes
Store covered in the refrigerator for 3-5 days. For best results, soak the cake overnight.