The Best Tres Leches Cake
User Reviews
4.5
The Best Tres Leches Cake
Description
This Tres Leches Cake begins with making a light cake batter by beating egg yolks and sugar until pale and voluminous, then adding milk, vanilla, flour, baking powder, and salt. Separately, egg whites are whipped with sugar until stiff peaks form and folded gently into the batter to maintain airiness. The batter is poured into a prepared 9×13-inch pan and baked at 350°F until set.
Once baked, the cake is soaked with a mixture of sweetened condensed milk, evaporated milk, and heavy whipping cream, which imbues it with a rich, moist texture. The cake is finished with a whipped cream topping sweetened with confectioners’ sugar and optionally dusted with cinnamon for added warmth and aroma.
This dessert is often served chilled, with its combination of airy cake and milk soaking providing a balance of lightness and richness. It is typically stored covered in the refrigerator and enjoyed within a few days, though the texture evolves as the whipped cream topping may lose volume and the cake becomes more saturated over time.
Adapted from The Pioneer Woman, this recipe emphasizes careful folding of egg whites and a well-balanced soak mixture for best results.
Ingredients
Cake
- 5 egg separated, large
- 1 cup granulated sugar divided
- ⅓ cup milk whole
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Tres Leches Mixture
- sweetened condensed milk one 14-ounce can
- evaporated milk one 12-ounce can
- ½ cup heavy whipping cream
Whipped Cream Topping
- 2 cups heavy whipping cream 1 pint
- cinnamon optional for garnishing
- 3 tablespoons confectioners’ sugar
Instructions
Cake
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil, spray with floured cooking spray or grease and flour the pan; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and handheld electric mixer) add the 5 egg yolks, 3/4 cup granulated sugar, and beat on medium-high speed until pale yellow and doubled in volume, about 4 minutes. Stop and scrape down the sides of the bowl.
- Add 1/3 cup whole milk, vanilla, flour, baking powder, salt, and beat on low speed until combined, don’t overmix; set aside.
- To a medium bowl, add the egg whites and beat with a handheld electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar and continue beating until stiff peaks form but egg whites are not dry.
- Gently fold egg whites into the cake batter.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 32 to 35 minutes (I baked 33 minutes) or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Allow cake to cool in pan on a wire rack. While cake cools, make the tres leches mixture.
Tres Leches Mixture
- To a medium bowl, add the 3 milks and whisk to combine.
- Using a fork, poke holes all over the top of the cake. I stuck the cake with the fork about 100 times. Slowly pour the tres leches mixture over the top of the cake letting it soak in as you go. Try to pour as much over the cake as possible, without neglecting the edges. All of the milk mixture for my cake soaked in, but if yours is pooling excessively and you have any leftover, the milk mixture is wonderful served in a small ramekin alongside the cake.
- Allow cake to cool at room temp for a 1 to 2 hours before covering and refrigerating until chilled, at least 2 hours, or overnight. Tip – If making the cake in advance of an event, don’t add the whipped cream topping until the day of.
Whipped Cream Topping
- To the bowl of a stand mixer fitted with the whisk attachment (or a large bowl and handheld electric mixer) add the heavy cream and beat on high speed until thickened and spreadable.
- Add the confectioners’ sugar and beat to combine.
- Evenly spread the whipped cream over cake and optionally garnish with a sprinkling of cinnamon and serve any extra tres leches mixture on the side. Serve immediately.
Notes
- Keep the cake refrigerated in an airtight container for up to four days; note the whipped cream topping may lose volume over time.
- The bottom layer of the cake will become more saturated as it rests but remains safe to eat during storage.
- Gentle folding of egg whites helps maintain the cake's airy texture.
- The recipe is adapted from The Pioneer Woman.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 229kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 72mg | 24% |
| Sodium | 139mg | 6% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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