Authentic Tres Leches Cake with Whipped Cream Topping
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.
Nutrition (per serving)
Directions
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1
Preheat your oven to 350°F and grease a 9x13 inch baking pan with butter or cooking spray.
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2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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3
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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4
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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5
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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6
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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7
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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8
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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9
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the milk to soak in completely.
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10
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.
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
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.
