Tres Leches Cake

Tres Leches Cake

Tres Leches Cake, or “Three Milks Cake,” is a beloved Latin American dessert that is rich, moist, and utterly irresistible. This cake is soaked in a mixture of three different kinds of milk—heavy cream, sweetened condensed milk, and evaporated milk—giving it a decadent texture that melts in your mouth. Topped with a light layer of whipped cream and a dusting of cinnamon, this cake is perfect for any celebration or as a sweet indulgence after a meal.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 5 large eggs, separated
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk

For the Milk Mixture:

• 1/2 cup heavy cream
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk

For the Topping:

• 4 cups whipped cream (recipe below)
• 1/4 teaspoon ground cinnamon

Directions:

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with baking spray or butter and flour. This will prevent the cake from sticking to the pan.
2. Prepare the Dry Ingredients
   In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set the dry mixture aside to be combined with the wet ingredients later.
3. Whip the Egg Whites
   In a large stand mixer, whip the 5 egg whites on medium-high speed until stiff peaks form. The egg whites should stand up when the whisk is removed, indicating they are fully whipped. Transfer the whipped egg whites to a clean large bowl.
4. Cream the Butter and Sugar
   In the same stand mixer bowl, add the unsalted butter and sugar, and beat on medium speed until the mixture is light and fluffy, about 1-2 minutes.
5. Add the Egg Yolks
   Add the egg yolks one at a time to the butter mixture, beating well after each addition. Then, add the vanilla extract and whole milk, mixing until everything is fully combined.
6. Combine with Dry Ingredients
   Gradually add the sifted flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix. Gently fold the batter into the whipped egg whites until fully incorporated, creating a light and airy batter.
7. Bake the Cake
   Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top.
8. Prepare the Milk Mixture
   While the cake is baking, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a large bowl. This mixture will be used to soak the cake, giving it its signature moist texture.
9. Soak the Cake
   Remove the cake from the oven and, while it’s still warm, use a fork to pierce it all over. Slowly pour the milk mixture over the cake, making sure it is evenly absorbed. Cover the cake and refrigerate for at least 3-4 hours, or overnight, allowing the flavors to meld and the cake to become fully soaked.
10. Top with Whipped Cream
    Before serving, spread a generous layer of whipped cream evenly over the top of the cake. Sift ground cinnamon over the whipped cream as a garnish, adding a subtle spice that complements the sweetness of the cake.
11. Serve and Enjoy
    Slice the cake into 12 servings and enjoy the rich, creamy goodness of this Tres Leches Cake. It’s perfect for sharing with family and friends!

Additional Information:

• Prep Time: 20 minutes
• Cooking Time: 30-35 minutes
• Total Time: 3-4 hours (including chilling time)
• Servings: 12 servings
• Calories: 350 kcal per serving

Tres Leches Cake is a show-stopping dessert that is sure to impress your guests. The combination of a light sponge cake soaked in a rich milk mixture, topped with airy whipped cream, creates a dessert that is both indulgent and refreshing. Perfect for special occasions or whenever you’re in the mood for something sweet, this Tres Leches Cake is a must-try recipe. Enjoy every delicious bite!

Print