Tres Leches Cake Recipe
User Reviews
5
Tres Leches Cake Recipe
Description
The Tres Leches Cake Recipe starts with a sponge batter made from all-purpose flour, leavened with baking powder, and enriched with eggs. Egg whites are whipped separately to stiff peaks, then folded gently into the batter to maintain airiness, while egg yolks, sugar, milk, and vanilla are mixed into the flour. The batter is baked until just done, with a typical slight collapse as it cools, which is normal.
Once baked and slightly cooled, the cake is pierced or left ready to absorb the milk syrup, which combines sweetened condensed milk, evaporated milk, and whole milk. This soaking creates a moist texture by infusing richness throughout the crumb. The cake is topped with lightly sweetened whipped cream, lending a fluffy finish.
This cake is typically served chilled, making it a refreshing dessert with a balance of creaminess and delicate sweetness. Fresh berries added as garnish complement the richness with bright notes and color contrast.
Measuring flour by weight or gently spooning it into the cup prevents a dense cake. Separating eggs cold and bringing whites to room temperature before beating helps achieve optimal volume. Folding with care avoids deflating the whites, preserving the light texture of the sponge. Gentle tapping of the pan before baking removes large air bubbles for an even surface.
Ingredients
For the Cake:
- 2 cups all-purpose flour (240g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 5 large egg
- 1¼ cup granulated sugar (250g)
- ½ cup milk 120ml, whole
- 2 teaspoons vanilla extract
For the Syrup:
- 1 (14-ounce/397g) can sweetened condensed milk
- 1 (12-ounce/354ml) can evaporated milk
- ⅔ cup milk 160ml, whole
For the Frosting:
- 2 cups heavy whipping cream (480ml)
- 2 tablespoons powdered sugar
- fresh berries for garnish
Instructions
For the Cake:
- Preheat the oven to 350F. Butter a 13x9-inch baking dish or spray with baking spray.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Separate the eggs into two separate bowls, a medium one for the yolks and a large one for the white. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly pour in ¼ cup sugar. Continue beating until stiff peaks form, about 3 minutes.
- Add the remaining 1 cup sugar to the egg yolks and beat on medium speed until pale and fluffy, about 1 minute. Beat in the milk and vanilla. Pour into the flour mixture and beat just until combined.
- Using a spatula, fold the egg whites into the flour mixture in two batches, until no white streaks remain. Pour the batter into the cake pan.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool until slightly warm. (The cake will fall and shrink as it cools. This is normal!)
For the Syrup:
- In a medium bowl, whisk together the condensed milk, evaporated milk, and whole milk until well combined. Poke the cake all over with a fork. Slowly pour the syrup over the cake. Cover and chill for at least 1 hour.
For the Frosting:
- In a large bowl, beat the cream and sugar on medium speed until soft peaks form. Spread over the cake. The cake can be covered and refrigerated for 3 days before serving. Garnish with strawberries, if desired.
Notes
- Measure flour by weight or use the spoon-and-level method to avoid dense cake.
- Separate eggs when cold; allow whites to warm for better volume when beaten.
- Fold egg whites gently into batter to retain air and keep the cake light.
- Tap pan gently before baking to remove large air bubbles for even texture.
- Top with whipped cream and optional cinnamon or fresh strawberries for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 62g | 21% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 252mg | 11% |
| Potassium | 325mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 893IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 253mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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