Description
Classic Tres Leches Cake is a moist and rich sponge cake soaked in a luscious blend of three milks—whole milk, evaporated milk, and sweetened condensed milk—then topped with a fluffy whipped cream frosting. This traditional Latin American dessert is perfect for celebrations or any time you crave a sweet, creamy treat.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Milk Mixture
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Beat Eggs and Sugar: In a large bowl, beat the five large eggs together with the granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cake texture.
- Combine Batter: Gradually incorporate the flour mixture into the egg and sugar mixture by gently folding it in until just combined. Add the vanilla extract and mix gently to incorporate, avoiding overmixing.
- Bake the Cake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Milk Soaking Mixture: While the cake is baking, whisk together the whole milk, evaporated milk, and sweetened condensed milk in a separate bowl to create the signature tres leches soak.
- Soak the Cake: Once the cake is baked and still warm, use a fork to poke holes all over its surface. Slowly pour the milk mixture evenly over the cake, allowing it to absorb the liquid deeply.
- Rest the Cake: Let the cake soak for 30 minutes to 1 hour in the refrigerator. This soaking step is essential to achieve the moist, tender texture unique to tres leches cakes.
- Whip the Cream Topping: In a chilled bowl, whip the heavy cream with powdered sugar until stiff peaks form, creating a light, sweet topping.
- Frost and Chill: Spread the whipped cream evenly over the top of the soaked cake. Refrigerate the cake before serving to allow the flavors to meld and to serve it cool and refreshing.
Notes
- Ensure the cake is still warm when pouring the milk mixture so it absorbs better.
- For an extra touch, garnish the whipped cream with cinnamon or fresh fruit slices.
- Use full-fat dairy for the richest flavor and best texture.
- Refrigerate the cake for at least 4 hours or overnight for optimal soaking and flavor.
