Description

Tres Leches Cake is a rich, moist sponge cake soaked in three types of milk—evaporated, condensed, and heavy cream—topped with whipped cream for a luscious, sweet dessert.

Ingredients

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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 can (12 oz) evaporated milk
1 can (14 oz) 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)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Separate the eggs. In a large bowl, beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.
Gently fold in the flour mixture until combined.
In another bowl, beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and beat to stiff peaks.
Gently fold the egg whites into the batter in batches until well combined.
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let the cake cool completely. Poke holes all over the top with a fork.
In a bowl, whisk together evaporated milk, condensed milk, and 1/4 cup heavy cream. Slowly pour over the cake, letting it soak in.
Refrigerate the cake for at least 4 hours or overnight.
Whip the 1 1/2 cups heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the chilled cake before serving.

Notes

Chill the cake overnight for best flavor and texture.
Top with fresh berries or a sprinkle of cinnamon for extra flair.
Use a serrated knife for clean slices.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 28g
Sodium: 120mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 0g
Protein: 7g
Cholesterol: 105mg