Description
This Tres Leches Cake is a light, airy sponge cake soaked in a rich mixture of three milks—evaporated milk, sweetened condensed milk, and heavy cream—then topped with a fluffy cinnamon whipped cream. A classic Latin American dessert that’s perfect for parties and celebrations!
Ingredients
For the cake:
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1 cup all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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5 large eggs, separated
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1 cup granulated sugar, divided
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1/3 cup whole milk
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1 teaspoon vanilla extract
For the milk soak (tres leches):
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1 can (12 oz) evaporated milk
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1 can (14 oz) sweetened condensed milk
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1/2 cup heavy cream
For the topping:
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1 1/2 cups heavy whipping cream
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3 tablespoons powdered sugar
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1/2 teaspoon cinnamon (optional)
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1/2 teaspoon vanilla extract
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Fresh strawberries or cinnamon for garnish
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
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In a bowl, sift together flour, baking powder, and salt.
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In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.
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Gently fold in the flour mixture.
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In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
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Fold egg whites into the batter in batches, being careful not to deflate.
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Pour batter into the baking dish and bake for 25–30 minutes or until a toothpick comes out clean.
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Let the cake cool completely. Then poke holes all over the top with a fork.
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In a bowl, whisk together the evaporated milk, condensed milk, and cream. Pour slowly over the cake, letting it soak in. Refrigerate for at least 4 hours or overnight.
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Beat whipping cream, powdered sugar, vanilla, and cinnamon until fluffy. Spread over the chilled cake.
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Garnish with a dusting of cinnamon and fresh strawberries if desired.
Notes
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Best served cold and even better the next day after the flavors have soaked in.
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Use a sponge cake or butter cake base for structure.
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Can be made a day or two in advance—perfect for parties!
