Description
This soft, moist, and ultra-creamy Tres Leches Cake is soaked in three sweet milks and topped with fresh whipped cream. A classic Latin dessert that’s perfect for celebrations and incredibly easy to make!
Ingredients
Cake
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1 tsp vanilla extract
- ⅓ cup whole milk
Tres Leches Mixture
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup whole milk or heavy cream
Whipped Topping
- 1 ½ cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Ground cinnamon (optional)
- Fresh berries (optional)
Instructions
- Preheat Oven: Set oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Mix Dry Ingredients: Combine flour, baking powder, and salt in a bowl. Set aside.
- Beat Egg Yolks: In a large bowl, beat yolks with ¾ cup sugar until pale. Mix in vanilla and ⅓ cup milk.
- Add Dry Ingredients: Fold the flour mixture into the yolk mixture gently.
- Beat Egg Whites: In a separate bowl, beat egg whites to soft peaks. Add remaining ¼ cup sugar and beat until stiff.
- Fold Whites Into Batter: Gently fold whites into batter to keep it airy.
- Bake: Spread batter in pan and bake 25–30 minutes. Cool completely.
- Add Tres Leches: Mix evaporated milk, condensed milk, and whole milk. Poke holes all over the cooled cake and slowly pour the mixture evenly over the top.
- Make Whipped Topping: Beat heavy cream, powdered sugar, and vanilla until thick. Spread over cake.
- Chill: Refrigerate at least 2 hours, preferably overnight. Garnish with cinnamon or berries.
Notes
- Fold egg whites gently to keep the cake fluffy.
- For a richer cake, use heavy cream instead of whole milk in the milk mixture.
- Refrigerate the cake before serving for best texture.
- Add fresh strawberries or peaches for extra flavor.
- Use cold bowl and beaters for faster whipped cream thickening.
- Prep Time: 15 minutes
- Cook Time: 30 minutes