Tres Leches Cake
User Reviews
5
Tres Leches Cake
Description
This Tres Leches Cake begins with a sponge cake made by whisking egg yolks with sugar until pale and doubled, then folding in sifted flour with baking powder and kosher salt. Whipped egg whites are gently folded in to maintain airiness, creating a light batter. The cake bakes for around 18 to 20 minutes until just set and is cooled in the pan.
The distinctive feature of the cake is soaking it with a tres leches mixture of sweetened condensed milk, evaporated milk, and whole milk, which saturates the cake with a rich, creamy moisture. Whipped cream, lightly sweetened and salted with a pinch of kosher salt, tops the cake to balance the sweetness and add smoothness.
This dessert is served chilled to let the milks fully soak in and the topping set. It works well as a refreshing yet indulgent finish to a meal or festive occasion.
A freezing tip involves baking and cooling the cake, wrapping it tightly, and freezing for up to three months. Thawing in the refrigerator before milk soaking preserves texture and flavor for make-ahead convenience.
Ingredients
Cake:
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 6 egg separated, large
- 1 cup granulated sugar white
- 1 1/2 teaspoons vanilla extract pure
- 1/2 cup milk whole
Tres Leches:
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) evaporated milk canned
- 1/2 cup milk whole
Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar sifted
- kosher salt pinch
Instructions
To Make the Tres Leches Sponge Cake:
- Preheat the oven to 350 degrees F. Grease a 9x13-inch pan and set aside.
- In a large bowl, whisk together flour, baking powder and salt. Set aside.
- In a stand-up mixer with paddle attachment, beat egg yolks and sugar until pale yellow and double in volume. Mix in the vanilla and the milk on low speed just until combined, then fold the egg yolk mixture into the flour mixture.
- Clean and dry the egg yolk bowl. We’re doing this because the egg whites won’t have height if the bowl has any remnants of egg yolk and/or water. Add the egg whites and beat with the whisk attachment on high until stiff peaks about 3 to 4 minutes.
- In two batches, fold the egg white mixture into egg yolk and flour mixture until you no longer see any bits of egg white.
- Pour the batter into the cake pan and bake for 18 to 20 minutes. Cool the cake in the pan for about 30 minutes.
To Assemble + Topping:
- In a large serving bowl or measuring cup, whisk together the sweetened condensed milk, evaporated milk and whole milk.
- When the cake is cool, using a fork, poke holes in the top of the cake. I did it about 20 times, you really want to give a way for the milks to be absorbed by the cake. Pour the milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
- Just before serving, make the whipped cream! To a bowl, using an electric mixer, mix the heavy cream, sifted powdered sugar and salt until soft peaks form. Top the cake with the fluffy whipped cream. Garnish with a bit of ground cinnamon, if you like.
- This cake stays good for about 3 days when stored in the fridge.
Notes
- Bake and cool cake completely before freezing; wrap tightly and freeze for up to 3 months.
- Thaw in the refrigerator before adding milk soak and serving.
- Pour the milk mixture on top and allow it to soak in fully before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 29mg | 10% |
| Sodium | 114mg | 5% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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