Authentic Tres Leches Cake with Whipped Cream Topping
Tres Leches Cake
Ultra-moist sponge cake soaked in three types of milk and topped with fluffy whipped cream and cinnamon.
Nutrition (per serving)
Tres Leches cake is the ultimate celebration dessert, famous for its incredible texture and rich, milky flavor. Unlike a standard cake that might turn soggy, the light-as-air sponge used here is specifically designed to soak up the 'three milks'—evaporated, sweetened condensed, and heavy cream—while maintaining its structure and shape.
The result is a cold, refreshing, and incredibly decadent treat that melts in your mouth with every bite. Topped with a cloud of lightly sweetened whipped cream and a dusting of cinnamon, it is a showstopper that actually tastes even better when made a day in advance, making it the perfect stress-free dessert for entertaining.
Ingredients
- All-purpose flour:1.5 cups
- Baking powder:1 tsp
- Salt:1/2 tsp
- Large eggs, separated:5 pieces
- Granulated sugar:1 cup
- Vanilla extract:1.5 tsp
- Whole milk:1/3 cup
- Evaporated milk:12 oz
- Sweetened condensed milk:14 oz
- Heavy whipping cream:1.75 cups
- Powdered sugar:3 tbsp
- Ground cinnamon:1 tsp
Instructions
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Preheat your oven to 350°F and grease a 9x13 inch baking pan with butter or cooking spray.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, beat the 5 egg yolks with 3/4 cup of the granulated sugar until the mixture is pale yellow and thick. Stir in the whole milk and 1 teaspoon of vanilla extract.
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In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff, glossy peaks form.
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Gently fold the egg yolk mixture into the egg whites using a spatula. Then, carefully fold in the dry ingredients until just combined, being careful not to deflate the batter.
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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. Let the cake cool completely in the pan.
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In a pitcher or bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup of the heavy cream.
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Use a fork to poke holes all over the top of the cooled cake. Slowly pour the milk mixture over the cake, ensuring you get the edges.
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Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the milk to soak in completely.
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Before serving, whip the remaining 1.5 cups of heavy cream with the powdered sugar and remaining 1/2 teaspoon of vanilla until stiff peaks form. Spread over the cake and dust with cinnamon.
Tips & Notes
- For the best volume, make sure your mixing bowl and whisk are completely grease-free before beating the egg whites.
- Do not skip the chilling time! This cake needs several hours for the sponge to fully absorb the milk mixture without becoming mushy.
- If you want a modern twist, add a splash of dark rum or coffee liqueur to the milk mixture.
