Tres Leches Cake
User Reviews
5
Tres Leches Cake
Description
The cake batter mixes flour, baking powder, sugar, egg yolks, milk, and vanilla, gently folded with whipped egg whites for lightness and baked until just done with a soft crumb. After cooling, the cake is soaked with a combination of sweetened condensed milk, evaporated milk, and heavy cream to infuse moisture and richness throughout.
The topping consists of whipped cream sweetened with powdered sugar and flavored with vanilla, spread over the cooled, milk-soaked cake. Optionally, cinnamon is added to the batter or milk mixture for a warm note.
Tres Leches Cake offers a delicate balance of moistness and sweetness with a light yet creamy finish. It is often chilled before serving to allow the soak to fully penetrate.
This cake can be stored covered in the refrigerator for several days and freezes well if left unfrosted. Defrost in the fridge and add whipped topping before serving.
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon cinnamon optional
- 1 cup white sugar divided
- 5 egg separated, divided, large
- 1/2 cup milk
- 1 teaspoon vanilla extract
Filling and Topping:
- 1 ounce can sweetened condensed milk
- 1 ounce can evaporated milk
- ¼ cup heavy cream
Topping:
- 2 cups whipping cream
- 2/3 cup powdered sugar
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish with cooking spray.
- In a medium bowl, add flour and baking powder (and cinnamon, if desired) and mix to combine.
- In a medium mixing bowl, beat ¾ cup sugar and egg yolks until light in color and doubled in size (about 3 minutes).
- Stir in dry ingredients, milk and vanilla and mix until just combined.
- In a glass bowl, beat egg whites (make sure no yolk is in there) on high speed until soft peaks form (about 5 minutes). Gradually, add ¼ cup remaining sugar, continuing to beat on high speed until medium peaks form (about 3 minutes).
- Slowly, add the egg whites into the yolk mixture, carefully stirring with a spatula until the batter is just combined and there are no more yellow or white streaks.
- Pour the batter in to the prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into the middle comes out clean. Let cake cool completely (it will deflate a bit).
- One cake is cooled, make your milk mixture by mixing together the sweetened condensed milk, evaporated milk and heavy cream in a medium bowl.
- Poke cake all over with a fork and slowly pour the milk mixture over the entire cake making sure to get inside the fork holes. Refrigerate for at least 4 hours.
- Once ready to serve, whip the heavy cream, powdered sugar, and vanilla together until stiff peaks form in a cold, large metal bowl (we like to use our Kitchen-Aid). Spread over the cake. Sprinkle with cinnamon and serve.
Notes
- Store covered in the refrigerator for up to 4-5 days; remove fruit topping to maintain freshness and replace with fresh fruit as desired.
- Freeze unfrosted cake tightly wrapped for 2-3 months; thaw overnight in the refrigerator before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 223kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 80mg | 27% |
| Sodium | 29mg | 1% |
| Potassium | 135mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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