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–+ servings

Tres Leches Cake

Tres Leches Cake Recipe
Ultra-moist sponge cake soaked in a trio of milks and topped with lightly sweetened whipped cream—a beloved Latin American classic.
Amanda
Prep Time 20 minutes
Cook Time 30 minutes
Chill & Soak Time 3 hours
Total Time 3 hours 50 minutes
Serving Size 12 slices

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • electric mixer
  • Whisk
  • Measuring cups and spoons
  • rubber spatula
  • toothpick
  • Plastic wrap

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp fine salt
  • 5 large eggs separated
  • 1 cup granulated sugar divided
  • 0.5 cup whole milk
  • 2 tsp vanilla extract divided
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 0.5 cup heavy cream for soak
  • 1.5 cups heavy cream for topping
  • 3 tbsp powdered sugar for topping
  • ground cinnamon for dusting (optional)

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
  • Whisk flour, baking powder, and salt.
  • Beat egg yolks with 3/4 cup sugar until pale. Mix in whole milk and 1 tsp vanilla. Fold in dry ingredients.
  • Beat egg whites to soft peaks; slowly add remaining 1/4 cup sugar to stiff peaks. Fold into batter.
  • Pour into pan and bake 25–30 minutes, until a toothpick comes out clean. Cool 10 minutes.
  • Whisk evaporated milk, condensed milk, and 1/2 cup heavy cream. Poke cake all over; slowly pour milk mixture on top. Cover and chill 3 hours or overnight.
  • Whip 1.5 cups heavy cream with powdered sugar and 1 tsp vanilla to soft peaks; spread over cake. Dust with cinnamon to serve.

Notes

For a taller cake, use a 9-inch square pan and adjust bake time. The cake is best the day after soaking. Keep refrigerated and serve cold.

Nutrition

Calories: 340kcal | Protein: 7g | Saturated Fat: 10g | Cholesterol: 135mg | Sodium: 170mg