Tres Leches Cake
User Reviews
5
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Prep Time
25 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 55 mins
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Servings
12 servings
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Calories
287 kcal
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Course
Dessert, Baked Goods, Brunch
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Cuisine
Mexican
Tres Leches Cake
Description
Tres Leches Cake starts with a light sponge made by gently folding whipped egg whites with yolks beaten with sugar, milk, and vanilla, then combined with sifted flour and baking powder. The folding technique preserves air for a tender, lift cake. Once baked in a 9x13 pan, the sponge is pierced and soaked with a mixture of evaporated milk, sweetened condensed milk, and whole milk, allowing the cake to absorb the liquids thoroughly and retain moistness without becoming soggy.
The cake is finished with a whipped cream topping, sweetened and flavored with vanilla, that balances the richness of the milky soak. Common garnishes include fresh strawberries and a light dusting of ground cinnamon, highlighting the cake’s creamy and sweet character. Served chilled, it offers a refreshing finish after heavy meals or celebrations.
For best results, the cake soaking should last at least two hours, preferably longer, to ensure complete absorption. Store refrigerated for up to 3-4 days. For freezing, it’s advised to freeze the plain cake before soaking, as the milk mixture affects freeze-thaw texture negatively. Using a pan with tall sides helps contain the soaking liquid during preparation.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large egg
- 1 cup granulated sugar divided
- 1/3 cup milk whole
- 1 teaspoon vanilla extract
Three Milks
- 1 ounces evaporated milk can
- 1 ounce sweetened condensed milk can
- 1/4 cup milk whole
WHIPPED TOPPING
- 1 pint heavy whipping cream
- 3 tablespoons granulated sugar or powdered sugar
- 1/2 teaspoon vanilla extract
GARNISHES:
- ground cinnamon or fresh strawberries
- strawberry or fresh strawberries
Instructions
Cake:
- Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9×13 inch pan with non-stick cooking spray.
- Combine the flour, baking powder, and salt in a large mixing bowl.
- Using two separate bowls, separate the eggs. Placing the egg whites in one bowl and the egg yolks into the other bowl.
- Add 3/4 cup of sugar to the bowl with the egg yolks and with an electric hand mixer, beat on high speed until yolks are pale yellow. Add the 1/3 cup whole milk and the vanilla and stir to combine.
- Pour the egg yolk mixture over the flour mixture and stir gently just until combined.
- With a handheld mixer or in the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until soft peaks form (about 1 minute). With the mixer on medium-low, pour in remaining 1/4 cup sugar and then, beat on high speed until egg whites are stiff but not dry.
- Gently, fold the egg whites into the batter, just until combined. Pour batter into prepared pan and spread the batter with a spatula to even out the surface.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
Three Milks:
- In a large measuring cup or a pitcher combine the evaporated milk, sweetened condensed milk, and whole milk.
- Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the top of the cake, making sure to pour the milk mixture near the edges and all around.
- Place the cake in the refrigerator and chill for at least 1 hour or overnight, to allow the milk to soak in.
Whipped Topping:
- In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks form.
- Spread the whipped topping evenly over the top of the cake. Garnish with ground cinnamon and fresh strawberries, if desired.
Notes
- Keep eggs cold while separating to make separation easier, then allow to come to room temperature before combining for better mixing.
- Gently fold egg whites into batter to maintain the airiness that leavens the cake.
- Allow the cake to soak with the milk mixture for at least two hours before serving to ensure moisture absorption.
- Refrigerate the soaked cake for up to 3-4 days; it is best enjoyed within this period.
- Freeze the cake unsoaked for up to 3 months; freeze without toppings or soaking to preserve texture.
- Use a 9x13-inch pan with tall sides to contain milk soaking mixture during preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 124mg | 41% |
| Sodium | 94mg | 4% |
| Potassium | 147mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 22g | 44% |
| Vitamin A | 712IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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