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Authentic Tres Leches Cake Recipe

A close-up of a moist slice of tres leches cake topped with whipped cream, a whole strawberry, and a blueberry.
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Make an incredibly moist and light Tres Leches Cake using this reliable, step-by-step guide. This classic Latin American dessert uses three milks for maximum flavor.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 large eggs, separated
  • 1/2 cup granulated sugar, plus 1/4 cup for egg whites
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 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 1/2 cup of granulated sugar until the mixture is pale yellow and thick. Beat in the vanilla extract and whole milk.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff, glossy peaks form.
  6. Gently fold one-third of the beaten egg whites into the batter to lighten it. Then, fold in the remaining egg whites until no white streaks remain.
  7. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. While the cake bakes, prepare the soaking milk mixture: In a bowl, whisk together the heavy cream, evaporated milk, and sweetened condensed milk.
  9. Once the cake is done, remove it from the oven. Poke holes all over the top surface of the warm cake using a fork or skewer, spacing them evenly.
  10. Slowly pour the three-milk mixture evenly over the entire surface of the warm cake. Allow the cake to absorb the liquid completely, about 30 minutes.
  11. While the cake cools, prepare the topping: In a chilled bowl, beat the 1 cup of cold heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
  12. Spread the whipped topping evenly over the soaked cake. Chill for at least 2 hours before slicing and serving. Garnish with berries or cinnamon if desired.

Notes

  • For the best moisture retention, poke holes while the cake is still warm from the oven.
  • Chill the cake for a minimum of 4 hours, or preferably overnight, for the deepest flavor and best texture.
  • If you prefer a less sweet topping, use only 1 tablespoon of powdered sugar in the whipped cream.

Nutrition

Find it online: https://cookingbyjade.com/tres-leches-cake-moist-sponge-recipe/