Tres Leches Cake is a classic Latin American dessert known for its incredibly moist and rich texture. Made from a light sponge cake soaked in a mixture of three milks—evaporated milk, sweetened condensed milk, and heavy cream—this cake absorbs the liquid to become ultra-soft and flavorful without becoming soggy. Topped with fluffy whipped cream and sometimes garnished with fresh fruit or a sprinkle of cinnamon, it’s a refreshing, melt-in-your-mouth treat that’s perfect for any occasion. Its sweet, creamy flavor makes it a favorite dessert at parties, celebrations, or anytime you crave a luscious, indulgent dessert.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
For the Topping:
- 1 1/2 cups heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Ground cinnamon or fresh fruit for garnish (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish.
- Make the Cake: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Egg Yolks: In a separate large bowl, beat the egg yolks with 3/4 cup of sugar until pale and fluffy. Stir in the milk and vanilla extract.
- Beat Egg Whites: In another bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form. Gently fold the egg whites into the egg yolk mixture, being careful not to deflate the batter.
- Combine: Gradually fold in the dry ingredients until just combined. Pour the batter into the prepared baking dish and smooth the top.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Prepare the Milk Mixture: In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Soak the Cake: Poke holes all over the cooled cake using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate the cake for at least 2 hours (or overnight) to absorb all the liquid.
- Make the Whipped Topping: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream over the cake.
- Serve: Garnish with a dusting of cinnamon or fresh fruit if desired. Slice and enjoy!
Tres Leches Cake is best served cold and will keep for several days in the refrigerator, allowing the flavors to deepen and the texture to stay irresistibly moist.
