Tres Leches Cake
User Reviews
5
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Prep Time
1 hr 30 mins
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Cook Time
40 mins
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Total Time
2 hrs 10 mins
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Servings
12
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Calories
433 kcal
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Course
Dessert
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Cuisine
South American
Tres Leches Cake
Description
The cake batter includes separated eggs, flour, baking powder, salt, sugar, milk, and vanilla. Egg yolks are beaten with sugar and milk, combined gently with dry ingredients, while whites are whipped separately to stiff peaks then folded in, resulting in a light sponge. The batter bakes in an ungreased pan until a toothpick comes out clean, then cools completely.
A cold milk mixture composed of evaporated milk, sweetened condensed milk, and whole milk is poured over the cooled cake, allowing it to absorb the liquids fully, creating a moist texture characteristic of tres leches. Finally, the cake is topped with a generous layer of sweetened whipped cream and a sprinkle of ground cinnamon.
This cake is best chilled and can be made a day ahead for improved soaking. Leftovers keep refrigerated for several days, and the baked cake can be frozen uncovered for up to three months. Variations include using smaller portions like cupcakes.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large egg separated
- 1 cup granulated sugar , divided
- 1/3 cup milk whole
- 1 teaspoon vanilla extract
Milk Mixture:
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- 1/4 cup milk whole
Whipped Topping:
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon , for topping
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
- Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add 1/3 cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
- Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour batter into un-greased pan and smooth it into an even layer. 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 cake to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. 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 the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
- In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
Notes
- Store the cake covered in the refrigerator for 3-5 days to maintain freshness.
- Make the cake 1-2 days ahead to allow thorough soaking of the milk mixture.
- The baked and cooled cake can be frozen for up to 3 months; thaw overnight before adding the milk soaking mixture.
- For smaller servings, try making Tres Leches Cupcakes using similar preparation methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 152mg | 51% |
| Sodium | 171mg | 7% |
| Potassium | 344mg | 7% |
| Sugar | 41g | 82% |
| Vitamin A | 865IU | 17% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 242mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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