Tres Leches Cake
User Reviews
4.7
Tres Leches Cake
Description
Tres Leches Cake combines a delicate sponge cake base with a soaking mixture made of sweetened condensed milk, evaporated milk, and whole milk. The sponge itself is prepared by mixing flour, baking powder, cinnamon, and salt, then folding in whipped egg whites to retain airiness. Once baked, the cake is pierced or gently soaked with the three-milk mixture, allowing it to absorb the liquid and become tender yet sturdy. The topping involves whipped heavy cream sweetened with sugar and lightly flavored with vanilla, which adds a light contrast to the rich soaked cake beneath.
The texture of Tres Leches Cake is moist and creamy, with the distinctive softness of a milk-soaked sponge cake complemented by the silky whipped cream topping. The warm spices such as cinnamon blend with the vanilla and dairy flavors, creating a subtly spiced, smooth dessert that is neither overly sweet nor heavy.
Serve this cake chilled, which enhances the refreshing creaminess and makes it a satisfying dessert that pairs well with fresh fruits or a light beverage. It is often sliced into generous portions given its richness.
To keep the cake light, beating the egg whites to stiff peaks and folding them gently into the batter is crucial. This technique traps air and prevents the cake from becoming dense even after soaking with the milk mixture.
Ingredients
For the cake
- cooking spray for greasing, or olive oil or butter
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt fine
- 5 large egg whites and yolks separated
- 1 cup granulated sugar divided
- 2 teaspoons vanilla extract
- ¾ cup whole milk divided
- 16 ounces sweetened condensed milk
- 12 ounces evaporated milk
For the topping
- 1 pint heavy whipping cream
- 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ground cinnamon optional
- strawberry optional
Instructions
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan with cooking spray, olive oil, or butter and set aside.
- In a large bowl, stir together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, beat together the egg yolks and ¾ cup of the granulated sugar on high using a handheld or stand mixer for about 2 minutes until the yolks are pale yellow in color. Add the vanilla extract and ½ cup of the whole milk and beat together on low until just combined.
- Pour the mixture into the large bowl of flour and mix together with a fork until just combined to form a batter.
- In another large bowl, beat the egg whites on high speed using a handheld or stand mixer until soft peaks form. With the mixer still running, gradually add in the remaining ¼ cup of granulated sugar and beat until the egg whites are shiny and stiff.
- Add the egg white mixture to the batter and fold together very gently using a silicone spatula to scrape the sides and bottom of the bowl until just combined and no white streaks remain.
- Pour the cake batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 20 minutes while you make the three milk mixture.
- In a medium bowl, add the remaining ¼ cup of whole milk, all of the sweetened condensed milk, and the evaporated milk. Whisk together to combine.
- Gently run a knife or spatula along the sides of the cake pan to unstick the sides. Using a skewer or a fork, poke holes all over the top of the cake.
- Slowly pour the three milk mixture all over the top and sides of the cake. Cover and refrigerate for at least 2 hours to let the cake fully cool and absorb the liquid.
- While the cake is chilling, make the whipped cream topping. Add the heavy cream, sugar, and vanilla extract to a large bowl. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to serve.
- Spread the whipped cream over the top of the cake and sprinkle a dusting of cinnamon on top if desired. Garnish with sliced strawberries and serve.
Notes
- Beat the egg whites until they form shiny, stiff peaks and fold in gently to maintain a light sponge.
- Select a 9x13-inch pan for the cake to ensure proper soaking and baking.
- Adjust cinnamon and vanilla amounts to taste when preparing the batter and topping.
- Chill the cake before serving to enhance the melding of flavors and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 468kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 145mg | 48% |
| Sodium | 255mg | 11% |
| Potassium | 334mg | 7% |
| Fiber | 0.4g | 2% |
| Sugar | 45g | 90% |
| Vitamin A | 886IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 300mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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