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Tres Leches Cake

Heavenly Tres Leches Cake: A Light, Soaked Delight Awaiting You

This Heavenly Tres Leches Cake, soaked in three types of milk, is a delightful traditional Mexican dessert that promises a blissful experience.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Provides essential structure; swap with gluten-free flour for gluten-free bliss.
  • 1 tablespoon Baking Powder Helps the cake rise; use fresh for light and fluffy results.
  • 1 teaspoon Salt Balances sweetness and enhances flavor.
  • 5 large Eggs (separated) Yolk adds richness while whipped whites create airy texture.
  • 3/4 cup Granulated Sugar Divided to sweeten both yolks and whites.
For the Milk Mixture
  • 1 cup Whole Milk Adds moisture; substitute with almond milk for dairy-free.
  • 1 cup Evaporated Milk Key for creamy soaking.
  • 1 cup Sweetened Condensed Milk Thickens and sweetens the soaking mixture.
For the Topping
  • 1 cup Heavy Whipping Cream Whipped to form a rich topping.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor.
  • 1 teaspoon Ground Cinnamon A warm sprinkle on top adds cozy finish.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Dish
  • whisk
  • Plastic Wrap

Method
 

Step-by-Step Instructions for Tres Leches Cake
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.
  3. In a separate bowl, whisk together the egg yolks with 3/4 cup of granulated sugar until pale and fluffy, then stir in 1 cup of whole milk and 1 teaspoon of vanilla extract.
  4. Fold the flour mixture into the egg mixture until just combined.
  5. Beat the egg whites until stiff peaks form, then gently fold them into the batter.
  6. Pour the batter into an ungreased baking dish and bake for 25-35 minutes until a toothpick comes out clean.
  7. Let the cake cool completely.
  8. Combine 1 cup of evaporated milk, 1 cup of sweetened condensed milk, and 1 cup of whole milk in a bowl.
  9. Poke holes in the cooled cake with a fork and gradually pour the milk mixture over the cake.
  10. Cover the cake with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
  11. Whip 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla until soft peaks form.
  12. Spread the whipped cream over the chilled cake and sprinkle with ground cinnamon before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 5IUCalcium: 150mgIron: 1mg

Notes

This cake is perfect for preparing in advance; its flavor improves after a night in the fridge.

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