Description
This classic Tres Leches Cake is a moist and rich dessert made with a fluffy sponge cake soaked in a luscious mixture of three kinds of milk—sweetened condensed milk, evaporated milk, and whole milk—topped with airy whipped cream and fresh berries. Perfectly balanced in sweetness and texture, this cake is a beloved treat in Latin American cuisine and is sure to impress at any celebration.
Ingredients
Scale
Cake
- 2 cups all-purpose flour (240g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1¼ cup granulated sugar (250g), divided
- ½ cup whole milk (120ml)
- 2 teaspoons vanilla extract
Syrup
- 1 (14-ounce/397g) can sweetened condensed milk
- 1 (12-ounce/354ml) can evaporated milk
- ⅔ cup whole milk (160ml)
Frosting
- 2 cups heavy whipping cream (480ml)
- 2 tablespoons powdered sugar
Garnish
- Fresh berries (such as strawberries, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter a 13×9-inch baking dish or spray with non-stick baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Beat Egg Whites: Separate the eggs into two bowls—one medium for yolks and one large for whites. Beat the egg whites on high speed using a mixer until they become foamy and about double in volume (approximately 1 minute). Gradually add ¼ cup of the granulated sugar while continuing to beat until stiff peaks form, about 3 minutes.
- Prepare Egg Yolk Mixture: In the bowl with egg yolks, add the remaining 1 cup of granulated sugar. Beat on medium speed until the mixture is pale and fluffy, about 1 minute. Then beat in the whole milk and vanilla extract.
- Combine Wet and Dry Ingredients: Pour the egg yolk mixture into the bowl with the dry ingredients and beat just until combined to avoid overmixing.
- Fold in Egg Whites: Using a spatula, gently fold the beaten egg whites into the batter in two batches, carefully folding until no white streaks remain. This keeps the batter light and airy.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm; note that the cake may shrink and fall slightly as it cools—this is normal.
- Make the Milk Syrup: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk until smooth.
- Soak the Cake: Poke the cake all over with a fork to allow the syrup to absorb better. Slowly pour the milk syrup evenly over the cake. Cover the cake and refrigerate for at least 1 hour to allow it to soak.
- Prepare Whipped Topping: In a large bowl, beat the heavy whipping cream and powdered sugar on medium speed until soft peaks form.
- Frost and Garnish: Spread the whipped cream evenly over the soaked cake. Cover and refrigerate; the cake can be stored refrigerated for up to 3 days before serving. Garnish with fresh berries just before serving for a beautiful and fresh presentation.
Notes
- Be gentle when folding the egg whites to retain the batter’s light and airy texture.
- Use a fork to poke holes all over the cake before pouring the milk syrup to help it soak evenly.
- Chilling the cake for several hours or overnight enhances the flavor and moisture.
- Fresh berries such as strawberries, raspberries, or blueberries add a nice freshness and color contrast.
- For a lighter version, substitute the heavy cream topping with whipped coconut cream for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Tres Leches Cake, Tres Leches, Milk Soaked Cake, Latin American Dessert, Moist Cake, Classic Tres Leches
