Tres Leches Cake Recipe
This classic Tres Leches Cake is a moist and creamy dessert soaked with a trio of milks: sweetened condensed milk, evaporated milk, and whole milk. Topped with fluffy whipped cream and a sprinkle of cinnamon sugar, it is served with fresh sliced strawberries for a delightful finish. Perfect for celebrations or a sweet treat anytime.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Cake
- Cooking spray
- 1 1/2 c. (180 g) all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 5 large egg yolks
- 1 1/4 c. (250 g) granulated sugar, divided
- 1 tsp. pure vanilla extract
- 5 large egg whites
- 1/2 c. whole milk
- 4 tbsp. unsalted butter, melted, cooled
Milk Soaking Mixture
- 1 (14-oz.) can sweetened condensed milk
- 1 (12-oz.) can evaporated milk
- 1/2 c. whole milk
- 1 tsp. pure vanilla extract
Whipped Cream Topping
- 2 c. heavy cream
- 1/2 c. (100 g) granulated sugar, divided
- 1 tbsp. cinnamon-sugar
For Serving
- Sliced strawberries
Instructions
- Prepare the cake dry ingredients: Preheat your oven to 350°F (175°C) and grease a 13 x 9-inch baking pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, and kosher salt to combine.
- Beat egg yolks and sugar: In a large bowl, use a handheld mixer on medium-high speed to beat the 5 large egg yolks with 1 cup of the granulated sugar until the mixture forms stiff ribbons trailing behind the beaters, then mix in the vanilla extract.
- Whip egg whites: In another large bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Combine batter: Add the egg yolk mixture to the dry ingredients and beat until just combined. Then add the 1/2 cup whole milk and melted cooled butter, beating again until evenly mixed. Finally, gently fold in the beaten egg whites, taking care not to deflate the batter.
- Bake the cake: Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Prepare milk soak: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, 1/2 cup whole milk, and 1 tsp vanilla until smooth.
- Soak the cake: Using a fork, poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the cake so it soaks in. Cover and refrigerate for about 1 hour until the liquid is absorbed.
- Make whipped cream topping: In a large bowl, beat the heavy cream with the remaining 1/2 cup granulated sugar on medium-high speed until stiff peaks form.
- Frost and garnish: Spread the whipped cream generously over the soaked cake. Sprinkle the cinnamon-sugar evenly on top and serve with fresh sliced strawberries on the side.
Notes
- Ensure egg whites are completely free of yolks to achieve proper whipping.
- Use room temperature eggs for best volume in beating.
- For a stronger cinnamon flavor, add a bit more cinnamon-sugar topping as desired.
- The cake can be made a day ahead and kept refrigerated after soaking.
- Traditional Tres Leches cake is very moist; avoid over-soaking to prevent sogginess.
Keywords: Tres Leches Cake, Mexican dessert, milk soaked cake, moist cake, whipped cream topping, cinnamon sugar, strawberry garnish
Find it online: https://thefoodrecipe.com/tres-leches-cake-recipe/
