Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tres Leches Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: chefisraa
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American
  • Diet: Vegetarian

Description

Tres Leches Cake is a rich, moist sponge cake soaked in a blend of three kinds of milk—evaporated milk, condensed milk, and heavy cream—then topped with whipped cream. A beloved Latin American dessert.

Ingredients

Units Scale
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • 1/4 cup heavy cream
  • 1 1/2 cups heavy whipping cream (for topping)
  • 3 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat egg yolks with 3/4 cup of sugar until pale and fluffy. Stir in the milk and vanilla extract.
  4. Gently fold the dry ingredients into the yolk mixture.
  5. In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
  6. Fold the egg whites gently into the batter until fully incorporated.
  7. Pour the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  8. Let the cake cool slightly, then poke holes all over the top with a fork.
  9. In a bowl, whisk together evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Pour evenly over the cooled cake. Refrigerate for at least 4 hours or overnight.
  10. Whip 1 1/2 cups heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cake before serving.

Notes

  • Best made a day ahead to allow full absorption of the milk mixture.
  • Top with fresh berries or a sprinkle of cinnamon for garnish.
  • Use a rimmed dish to contain the soaking liquid.
  • Leftovers can be stored refrigerated for up to 3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 32g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 0g
  • Protein: 7g
  • Cholesterol: 105mg

Find it online: https://healthyhomeeats.com/tres-leches-cake-3/