Description
This classic Tres Leches Cake recipe features a delicate, moist crumb soaked in a rich blend of three milks, topped with light, airy whipped cream, making it a perfect sweet treat for any occasion. It is designed to be approachable for any home cook, delivering smiles and satisfying a sweet tooth.
Ingredients
- 1.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 5 large eggs
- 1.5 tsp baking powder
- 0.5 cup whole milk
- 1 tsp vanilla extract (for cake base)
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 0.5 cup heavy cream (for soak)
- 2 cups heavy cream (for topping)
- 0.5 cup powdered sugar
- 1 tsp vanilla extract (for topping)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350(F) (175(C)) and thoroughly grease a 9×13 inch baking pan for even baking.
- Separate Eggs and Beat Whites: Separate egg whites and yolks. Beat egg whites with 0.5 cup (100g) of sugar until stiff, glossy peaks form, about 4-5 minutes.
- Prepare Yolk Mixture: In another bowl, beat egg yolks with the remaining 1 cup (200g) of sugar until light and pale. Stir in 0.5 cup milk and 1 tsp vanilla extract.
- Combine Ingredients: Gradually fold the dry ingredients (flour, baking powder) into the yolk mixture until just combined. Gently fold in the beaten egg whites in two additions, maintaining air.
- Bake Cake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If edges brown quickly, tent with foil for the last 10 minutes. The cake should be golden brown and spring back when touched.
- Prepare Three Milks Soak: Whisk together the 12 oz can of evaporated milk, 14 oz can of sweetened condensed milk, and 0.5 cup heavy cream until uniform and smooth.
- Cool Cake and Poke Holes: Let the cake cool for 10-15 minutes in the pan. Then, poke holes all over the surface with a fork or skewer.
- Soak Cake: Pour the milk mixture evenly over the warm, hole-poked cake, ensuring the cake visibly absorbs the liquid. Let the cake soak for at least 1-2 hours in the fridge, ideally overnight, for deep saturation. For a faster soak, poke more holes closer together.
- Chill Whipping Bowl: Chill a large mixing bowl and whisk attachment for 15 minutes in the freezer to help the cream whip faster and firmer.
- Whip Cream Topping: Pour cold 2 cups heavy cream, 0.5 cup powdered sugar, and 1 tsp vanilla extract into the chilled bowl. Whip on medium-high speed until soft, billowy peaks form, about 3-5 minutes. Be careful not to over-whip into butter; stop when the texture is light and airy.
- Serve Cake: Spread the whipped cream generously over the fully soaked cake before serving.
Notes
Use organic eggs and dairy for richer quality if desired. A 1:1 gluten-free flour blend or almond/oat milk can be used for dietary needs. Coconut cream is a great dairy-free whipped topping alternative. To save money, use store-brand milks or make your own vanilla extract. Ensure eggs are at room temperature for the cake base to create more volume. Use very cold heavy cream and a chilled bowl/whisk for the topping to hold its shape. Avoid overbaking the cake or pouring milks over a hot cake to prevent dryness or sogginess. Do not over-mix whipped cream to prevent it from deflating.
- Prep Time: 55 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 90 mg
Keywords: Tres Leches, dessert, easy dessert, Latin American, whipped cream, moist cake, sweet, family recipe