Layered Tres Leches Cake
User Reviews
5
Layered Tres Leches Cake
Description
Layered Tres Leches Cake combines airy cake layers made from egg whites and yolks with a tender crumb, enriched by a syrup of evaporated milk, sweetened condensed milk, and heavy cream poured over the baked layers. This soaking step creates a moist cake that remains delicate yet rich without becoming soggy. Whipped heavy cream forms a light frosting, while fresh strawberries add natural sweetness and a contrasting texture. The assembly of layers and syrup produces a dessert that is indulgent but balanced by the fresh fruit topping.
The cake layers are made with separated eggs to incorporate air and yield a soft, spongy base. Baking them in round pans allows for layering, which, combined with the milk soak, enhances the moist texture. The final presentation is brightened with whipped cream and sliced strawberries, providing a fresh and slightly tart contrast.
This dessert is suitable as a celebratory cake or a special treat to finish a meal. It pairs well with coffee or tea and can be sliced for parties or family gatherings. The recipe's method ensures the cake stays soft while absorbing the milky syrup without flattening.
Ingredients
For the Cake Layers:
- 1 cup all-purpose flour
- 1 baking powder 1/2 tsp
- 1/4 tsp salt
- 5 egg separated, whole, large
- 1 cup sugar divided into 3/4 and 1/4 cups
- 1 tsp vanilla extract
- 1/3 cup milk 2% or whole
For the Syrup:
- 8 oz evaporated milk about 2/3 of a 12 oz can
- 9 oz sweetened condensed milk about 2/3 of a 14 oz can
- 1/4 cup heavy whipping cream
Frosting & Decor:
- 2 1/2 cups heavy whipping cream
- 2 1/2 tbsp granulated sugar
- 1 lb strawberry fresh
Instructions
How to Make the Cake Layers: Preheat Oven to 350F. Butter and flour two 9" round cake pans
- Set up 3 mixing bowls: 1 medium and 2 large bowls. In the medium bowl, whisk together 1 cup flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Set aside.
- Separate eggs into the other two large bowls. Egg yolks into one and egg whites into the other. Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow (approx 2 min). Stir in 1/3 cup milk and 1 tsp vanilla extract.
- Pour flour mixture over your egg yolk mixture and beat on low speed with the mixer until just combined.
- With a clean, dry whisk, beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).
- Gently fold egg whites into the yolk/flour mixture until just combined. Divide evenly between two cake pans and bake at 350˚F for 30 minutes or until a toothpick comes out clean. Turn cake onto a wire rack and allow to cool to room temp.
- When cakes have cooled, trim the edges with a serrated knife to even out the edges.
Prep the 3-milk syrup:
- In a large measuring cup with a pouring lip, stir together the evaporated milk, the sweetened condensed milk and 1/4 cup heavy whipping cream.
Assembling the Cake:
- Place one of the layers, flat side down, on a cake platter. Using a fork, poke the top all around, going all the way to the edges and poke through the depth of the cake. Use a spoon to pour on half of the 3-milk syrup. Let cake stand and absorb the syrup while you beat the frosting (see instructions below).
- Generously frost the top of your first layer, then arrange sliced strawberries over the top of your frosting.
- Your next cake layer will be placed with the flat side up; so before putting it over the strawberries, use a fork to poke the flat surface all around, going to the edges. Now place your poked cake top over the strawberries.
- Spoon the remaining half of the 3-milk syrup evenly over your top layer. Let cake stand 10-15 minutes for the syrup to soak in for easier frosting.
- Frost the top and sides of the cake and smooth out frosting with a cake spatula. I decorated the top with halved strawberries, placed at an angle around the top border of the cake. It was simple and just perfect.
How to Make the Frosting
- For best results with whipping cream, freeze your mixing bowl and egg beaters or whisk attachment for 15 minutes. Make sure your whipping cream is very cold.
- Beat 2 1/2 cups heavy whipping cream and 2 1/2 Tbsp sugar on high speed until thick and spreadable (about 1 1/2 to 2 minutes). Don't overbeat or it will turn buttery. Refrigerate until ready to use.
User Reviews
Overall Rating
5
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