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Heavenly Tres Leches Cake: 5 Simple Steps

Tres Leches Cake
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Create a wonderfully moist and rich Tres Leches Cake, a classic Latin American dessert, perfect for any celebration or sweet craving. This recipe guides you through making a delightful sponge cake soaked in three milks, topped with a fluffy whipped cream frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • Fresh berries or cinnamon for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until pale and fluffy. Beat in the 1/4 cup of milk and vanilla extract.
  4. Gradually add the dry ingredients to the egg yolk mixture, mixing until just combined.
  5. In a separate clean bowl, beat the egg whites until stiff peaks form. Gradually add the remaining 1/4 cup granulated sugar and continue beating until glossy.
  6. Gently fold the beaten egg whites into the cake batter in two additions, being careful not to deflate the mixture.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. While the cake is baking, prepare the milk mixture. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream.
  10. Once the cake is out of the oven, let it cool in the pan for about 10 minutes. While still warm, poke holes all over the top of the cake with a fork or skewer.
  11. Slowly and evenly pour the milk mixture over the warm cake, allowing it to soak in. Let the cake sit at room temperature for about 30 minutes, then cover and refrigerate for at least 4 hours, or preferably overnight.
  12. To make the frosting, whip the remaining 1 cup of heavy cream with the powdered sugar until soft peaks form.
  13. Spread the whipped cream frosting evenly over the chilled cake. Garnish with fresh berries or a sprinkle of cinnamon if desired.

Notes

  • Ensure your eggs are at room temperature for better volume when whipping.
  • Don’t overmix the batter after adding the dry ingredients; this can make the cake tough.
  • Letting the cake soak for a longer period in the refrigerator will result in a moister cake.

Nutrition

Find it online: https://sundayflavor.com/tres-leches-cake-recipe/