Description

Tres Leches Cake is a rich and moist sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream, making it an indulgent and refreshing dessert.

Ingredients

Units Scale

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/4 cup whole milk (for soaking)
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for topping)
Fresh fruit or ground cinnamon, for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in the 1/3 cup milk and vanilla extract.
Gently fold in the flour mixture until just combined.
In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form.
Fold egg whites gently into the batter, mixing until combined without deflating.
Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely. Poke holes all over the cake with a fork.
Whisk together evaporated milk, sweetened condensed milk, and 1/4 cup milk. Slowly pour over the cooled cake, letting it soak in.
Refrigerate the cake for at least 3 hours or overnight to allow full absorption.
Beat the heavy cream with powdered sugar and 1/2 teaspoon vanilla until stiff peaks form.
Spread whipped cream over the cake and garnish with fruit or cinnamon if desired before serving.

Notes

Letting the cake rest overnight enhances the flavor and texture.
Use a deep baking dish to avoid milk overflow during soaking.
Garnish with fresh berries or a dusting of cinnamon for extra flavor.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 28g
Sodium: 95mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 0g
Protein: 6g
Cholesterol: 105mg