Tres Leches Cake

This authentic tres leches cake is rich, moist, and melt-in-your-mouth good. It's made with a light and fluffy sponge cake soaked in a sweet milk mixture and topped with a billowy cloud of whipped cream.

Course Dessert

Cuisine Mexican

Method Bake

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 336

Author Lily Ernst

Ingredients

Cake

5 large eggs separated
1 cup (200g) granulated sugar divided
1/3 cup milk
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1 & 1/2 tsp baking powder
1/4 tsp salt

Milk mixture

12 oz (1 can) evaporated milk
14 oz (1 can) sweetened condensed milk
1/4 cup whipping cream from the pint below

Whipped cream

1 pint (16 oz) whipping cream divided (1/4 cup for milk mixture)
3 tbsp powdered sugar
1/2 tsp vanilla extract
ground cinnamon for sprinkling

Instructions

Preheat oven to 350F and grease a 9x13" baking pan with non-stick cooking spray.
Using an electric mixer, beat the egg whites until foamy. Slowly add 1/4 cup of the sugar and continue beating until stiff peaks form. Set aside.
5 large eggs, 1 cup (200g) granulated sugar
Using the same mixer, beat the egg yolks and sugar until pale yellow.
Mix in the milk and vanilla.
1/3 cup milk, 1 tsp vanilla extract
Sift in the flour, baking powder, and salt. Stir until just combined.
1 cup (125g) all-purpose flour, 1 & 1/2 tsp baking powder, 1/4 tsp salt
Gently fold in the beaten egg whites, 1/3 third at a time, until combined. Pour the cake batter into the prepared pan.
Bake for 30 minutes or until golden on top and a toothpick inserted into the center comes out clean.
Let cool completely and poke holes all over the cake with a wooden skewer or fork.
Mix together the milk mixture and pour over the top of the cake. Cover the cake with and let it soak for a minimum of 4 hours or preferably overnight in the fridge.
12 oz (1 can) evaporated milk, 14 oz (1 can) sweetened condensed milk, 1/4 cup whipping cream
When ready to serve, beat the remaining whipping cream, powdered sugar, and vanilla until stiff peaks. Spread all over the cake and dust with a bit of cinnamon.
1 pint (16 oz) whipping cream, 3 tbsp powdered sugar, 1/2 tsp vanilla extract

Notes

Leftovers can be covered and stored in the fridge for up to 3 days.

Nutrition