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Tres Leches Cake Recipe

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4.9 from 544 reviews

This classic Tres Leches Cake is a moist and decadent dessert soaked in a rich blend of three milks—sweetened condensed milk, evaporated milk, and heavy cream—topped with fluffy whipped cream and a dusting of cinnamon. The light sponge cake is elevated by the luscious milk mixture, creating a perfect balance of sweetness and creaminess that melts in your mouth. Ideal for celebrations or a delightful treat, this traditional Latin American cake is sure to impress.

Ingredients

Scale

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 5 large eggs, separated
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup whole milk

Milk Mixture

  • 1/2 cup heavy cream
  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk

Topping

  • 4 cups whipped cream (prepared following whipped cream recipe)
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray or lightly butter it and dust with flour to prevent sticking.
  2. Sift dry ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda to ensure even distribution.
  3. Whip egg whites: Using a stand mixer, whip the 5 egg whites on medium-high speed until stiff peaks form. The egg whites should hold a peak when the whisk is lifted. Transfer them to a clean large bowl and set aside.
  4. Cream butter and sugar: In the same mixer bowl, beat the unsalted butter and sugar on medium speed until light and fluffy, about 1-2 minutes.
  5. Add yolks and vanilla: Add the egg yolks one at a time, beating well after each addition. Then mix in the vanilla extract and whole milk until combined.
  6. Combine dry and wet mixtures: Gradually add the sifted flour mixture to the butter mixture, mixing just until barely combined. Avoid overmixing to keep the cake tender.
  7. Fold in egg whites: Gently fold the whipped egg whites into the batter using a spatula, careful to maintain the airiness of the mixture.
  8. Bake the cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Prepare milk soaking mixture: While the cake bakes, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl until smooth and well combined.
  10. Soak the cake: Remove the cake from the oven and immediately pierce the entire surface with a fork to allow the milk mixture to absorb well.
  11. Pour milk mixture: Slowly pour the milk mixture evenly over the warm cake, ensuring it penetrates through the holes.
  12. Chill the cake: Cover the cake with plastic wrap or foil and refrigerate for at least 3 to 4 hours, preferably overnight, to allow full absorption and chilling.
  13. Add toppings and serve: Before serving, spread the prepared whipped cream over the chilled cake and sprinkle ground cinnamon on top evenly for a beautiful finish.

Notes

  • For best results, chill the cake overnight to allow the milk mixture to soak in fully.
  • Use room temperature eggs for better whipping and incorporating into the batter.
  • You can garnish with fresh fruit such as strawberries or cherries for added flavor and presentation.
  • If you prefer, substitute whipped cream topping with meringue for a lighter finish.
  • This cake stays fresh refrigerated for up to 3 days; however, it may become overly soggy if left longer.

Keywords: Tres Leches Cake, three milks cake, Latin American dessert, sponge cake, moist cake, creamy dessert, traditional cake

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