Description
Classic Tres Leches Cake is a moist and rich dessert featuring a light sponge cake soaked in a luscious blend of three milks—whole milk, evaporated milk, and sweetened condensed milk—topped with a fluffy whipped cream frosting. This traditional Latin American treat offers a perfect balance of sweetness and creaminess, making it a crowd-pleaser for any occasion.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Milk Soak
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
Whipped Cream Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat and prepare the pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Beat eggs and sugar: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, which helps give the cake a tender texture.
- Combine batter: Gradually add the flour mixture into the egg and sugar mixture, folding gently to combine without deflating the batter. Stir in the vanilla extract to enhance flavor.
- Bake the cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Prepare the milk soak: While the cake is baking, combine whole milk, evaporated milk, and sweetened condensed milk in a separate bowl. Mix well to create the tres leches milk mixture.
- Soak the cake: Once the cake is baked, remove it from the oven and use a fork to poke holes all over the top. Pour the milk mixture evenly over the warm cake to allow it to absorb the liquid fully.
- Rest and chill: Let the cake soak at room temperature for 30 minutes to 1 hour so the milk mixture penetrates deeply. Then refrigerate the cake to chill and set.
- Make whipped cream topping: Whip the heavy cream and powdered sugar together until stiff peaks form, creating a light and sweet topping for the cake.
- Finish and serve: Spread the whipped cream evenly over the soaked and chilled cake. Keep refrigerated until ready to serve for the best texture and flavor.
Notes
- For best results, use whole milk and full-fat dairy products to enhance the cake’s moisture and richness.
- Allow the cake to soak sufficiently in the milk mixture for a truly moist texture; refrigerating overnight intensifies the flavor.
- Can be garnished with fresh fruit, cinnamon, or toasted coconut to add a decorative touch.
- This cake stays fresh refrigerated for up to 3 days.
