Tres Leches Milk Cake
Milk Cake
A tender tres leches milk cake made with airy vanilla sponge, a three-milk soak, and a soft whipped cream topping.
Nutrition (per serving)
Tres leches milk cake starts with a simple vanilla sponge that is sturdy enough to hold a generous soak but light enough to stay delicate. Separating the eggs and folding in whipped whites gives the cake its fine, open crumb.
The milk mixture combines evaporated milk, sweetened condensed milk, and whole milk. Pour it over the warm, pierced cake slowly so the sponge absorbs the liquid evenly instead of pooling around the edges.
After chilling, the cake slices cleanly and tastes creamy without becoming heavy. A lightly sweetened whipped cream topping balances the rich soak and keeps the dessert soft and fresh.
Serve it cold from the refrigerator, with a dusting of cinnamon or a few berries if you like. The cake is best after several hours of resting, which makes it a practical make-ahead dessert for gatherings.
Ingredients
- All-Purpose Flour:1 cup
- Baking Powder:1 1/2 teaspoons
- Fine Salt:1/4 teaspoon
- Large Eggs, separated:5
- Granulated Sugar:3/4 cup
- Whole Milk for the batter:1/3 cup
- Vanilla Extract:2 teaspoons
- Evaporated Milk:12 ounces
- Sweetened Condensed Milk:14 ounces
- Whole Milk for the soak:1/2 cup
- Heavy Cream:1 1/2 cups
- Powdered Sugar:2 tablespoons
- Ground Cinnamon for serving:as needed
Instructions
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Heat the oven to 350°F. Grease a 9 by 13-inch baking dish, then whisk the flour, baking powder, and salt together in a medium bowl.
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Beat the egg yolks with 1/2 cup of the granulated sugar until thick and pale, about 3 minutes. Mix in the batter milk and 1 teaspoon vanilla.
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Beat the egg whites in a clean bowl until foamy, then gradually beat in the remaining 1/4 cup granulated sugar until glossy soft peaks form.
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Fold the flour mixture into the yolk mixture in two additions, then gently fold in the egg whites until no large white streaks remain.
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Spread the batter in the prepared dish and bake until the center springs back lightly and a toothpick comes out clean, 25 to 30 minutes.
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Whisk the evaporated milk, sweetened condensed milk, whole milk for the soak, and 1 teaspoon vanilla in a pitcher or bowl.
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Let the cake cool for 10 minutes, then poke it all over with a skewer or fork. Slowly pour the milk mixture over the warm cake, pausing so it can soak in.
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Cover and refrigerate the cake until fully chilled and evenly soaked, at least 4 hours or overnight.
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Beat the heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the chilled cake and dust lightly with cinnamon before slicing.
Tips & Notes
- Pour the milk soak in stages; the sponge absorbs more evenly when each addition has a few seconds to settle.
- For the neatest slices, chill the soaked cake overnight and wipe the knife between cuts.
- Keep the whipped cream softly beaten so it spreads smoothly without tearing the surface of the cake.
