Tres Leches Cake
Tres leches cake is a Mexican classic soaked in a mixture of three milks — evaporated milk, sweetened condensed milk, and heavy cream — which gives it an exceptionally moist, almost pudding-like texture. The sponge bakes in about 25 minutes, then needs at least two hours to absorb the milk mixture before it's topped with whipped cream and served.
Equipment
- 9x13 inch baking pan
- Mixing Bowls
- Electric hand mixer
- Whisk
- Spatula
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs at room temperature
- 1 cup granulated sugar divided
- 1 teaspoon vanilla extract pure vanilla preferred
- ⅓ cup whole milk
For the Milk Mixture:
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- ½ cup heavy cream
For the Whipped Topping:
- 1 ½ cups heavy cream well chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract pure vanilla preferred
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Separate the eggs. Place the whites into a large mixing bowl and the yolks into another.
- Using an electric mixer, beat egg yolks with 3/4 cup of the sugar on high speed until the yolks are pale yellow. Stir in 1/3 cup milk and vanilla extract. Gently fold in the flour mixture until just combined.
- Clean the beaters, then beat the egg whites on high until soft peaks form. Gradually add the remaining 1/4 cup sugar, continuing to beat until the whites are stiff but not dry.
- Gently fold egg whites into the batter until just combined. Pour batter into the prepared pan and spread evenly.
- Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 15 minutes. Poke holes all over the cake with a fork or skewer.
- Combine the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream in a small pitcher. Slowly pour the milk mixture over the cake ensuring it is fully absorbed.
- For the topping, beat 1 1/2 cups heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread evenly over the surface of the cake.
- Refrigerate the cake for at least 1 hour before serving, allowing the flavors to meld beautifully.
Notes
Lori’s Tips:
- Consider adding a dash of rum to the milk mixture for an adult twist.
- For a fresh zing, sprinkle some lime zest over the whipped cream topping.
- If lactose intolerant, substitute with coconut milk and coconut cream for a tropical spin.
Nutrition
Calories: 393kcalCarbohydrates: 45gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 138mgSodium: 199mgPotassium: 247mgFiber: 0.3gSugar: 37gVitamin A: 825IUVitamin C: 1mgCalcium: 205mgIron: 1mg
Tried this recipe?Rate This Recipe!
