Tres Leche Cake
Easy Tres Leches Cake is a light sponge cake soaked in three kinds of milk and topped with fluffy homemade whipped cream.
Ingredients
Cake
- 1 cup all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 large eggs
- 1 cup sugar, divided (¾ and ¼)
- ⅓ cup whole milk
3 Milk Mixture
- ⅓ cup heavy whipping cream
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
Homemade Whipped Cream
- 2 cups cold heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- berries or ground cinnamon for topping, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Place the egg yolks and ¾ cup of granulated sugar in a large bowl. Beat for 2–3 minutes, until the mixture becomes pale, thick, and creamy.
- Mix the whole milk and vanilla extract into the egg yolk mixture.
- Gradually add the dry ingredients and stir just until combined. Avoid overmixing.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the cake batter in three additions. Fold carefully so the batter stays light and airy.
- Spread the batter evenly in the prepared baking dish. Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 30 minutes. Use a fork or wooden skewer to poke holes all over the cake.
- Whisk together the evaporated milk, sweetened condensed milk, heavy cream, and vanilla extract.
- Slowly pour the milk mixture over the entire cake, allowing it to soak into the holes. Cover and refrigerate for at least 4 hours, preferably overnight.
- Beat the cold heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped cream over the chilled cake.
- Sprinkle with cinnamon or garnish with fresh strawberries before slicing and serving. Enjoy!
Did you try this recipe?Please let us know how it was!
