Description
This luscious Tres Leches Cake is a classic Latin American dessert featuring a light and airy sponge cake soaked in a rich blend of three milks – sweetened condensed milk, evaporated milk, and heavy cream. Topped with a cloud of fluffy whipped cream and a sprinkle of cinnamon, this cake is delightfully moist and irresistibly creamy, perfect for celebrations or anytime indulgence.
Ingredients
Cake
- 5 large eggs (whites and yolks separated)
- ½ cup butter (softened)
- 2 cups granulated sugar (divided)
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
Milk Soak
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- ½ cup heavy cream
- ½ teaspoon vanilla extract
Whipped Cream Topping
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon for sprinkling (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9x13 inch glass baking dish with baking spray to prevent sticking. Set aside.
- Beat Egg Whites: Using a stand mixer or electric hand mixer, beat the egg whites in a large bowl until foamy. Gradually add 1 cup (200g) sugar, about 2 tablespoons at a time, while increasing the speed to high. Continue beating until stiff, glossy peaks form, similar to meringue.
- Set Egg Whites Aside: Transfer the beaten egg whites to a clean bowl if using a stand mixer, or grab a new bowl if using a hand mixer. Keep aside for folding later.
- Cream Butter and Sugar: In your mixing bowl, beat the softened butter with the remaining 1 cup (200g) sugar until creamy and well combined.
- Add Egg Yolks: Add the egg yolks one at a time to the butter mixture, stirring thoroughly after each addition.
- Add Vanilla: Stir in 1 ½ teaspoons vanilla extract to the egg yolk mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Wet and Dry: Alternately add the milk and flour mixture into the egg yolk batter using a spatula, typically in about 4 additions of each, mixing gently to combine thoroughly.
- Fold in Egg Whites: Gently fold the stiff egg white meringue into the batter with a spatula. Ensure it's fully combined with no white streaks, but avoid overmixing to keep the batter light and airy.
- Bake: Pour the batter evenly into the prepared baking dish. Bake at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 30 to 60 minutes before proceeding to the next step.
- Prepare Milk Soak: In a bowl, whisk together sweetened condensed milk, evaporated milk, ½ cup heavy cream, and ½ teaspoon vanilla extract until smooth.
- Soak the Cake: Using a fork or wooden skewer, poke holes all over the cooled cake, piercing down to the bottom of the pan. Pour the milk mixture evenly over the cake, allowing it to absorb. Cover and refrigerate for several hours or overnight to fully soak.
- Make Whipped Cream: When ready to serve, beat 1 ½ cups heavy cream, powdered sugar, and ½ teaspoon vanilla extract with an electric mixer until thickened and stiff peaks form, similar to Cool Whip consistency.
- Top the Cake: Spread the whipped cream evenly over the soaked cake. Optionally, sprinkle with ground cinnamon for extra flavor and decoration.
- Serve: Slice the cake into pieces and serve chilled. Enjoy this moist, creamy dessert!
Notes
- Be careful when folding in the egg whites to maintain the airy texture of the cake.
- Letting the cake soak overnight enhances the flavor and moistness.
- Use a glass or metal skewer to poke holes evenly so the milk mixture fully penetrates the cake.
- For a dairy-free option, substitute milks with plant-based alternatives, but results may vary.
- The cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American