Description
Classic Tres Leches Cake is a moist and rich dessert made by soaking a light sponge cake with three types of milk — whole milk, evaporated milk, and sweetened condensed milk — then topped with fluffy whipped cream. This beloved Latin American treat boasts a perfect balance of sweetness and creaminess, ideal for celebrations or a special indulgence.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Milk Mixture
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent sticking and ensure easy cake removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside for later use.
- Beat eggs and sugar: In a large mixing bowl, beat the 5 large eggs and 1 cup granulated sugar until the mixture becomes light and fluffy, indicating good aeration for a spongy cake.
- Combine wet and dry ingredients: Gradually add the flour mixture to the egg mixture, folding gently to avoid deflating the batter. Add 1 teaspoon vanilla extract and mix just until fully incorporated.
- Bake the cake: Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
- Prepare milk soak: While the cake bakes, combine whole milk, evaporated milk, and sweetened condensed milk in a separate bowl, mixing thoroughly.
- Poke and soak: Once the cake is baked, remove from oven and use a fork to poke holes evenly all over the surface. Slowly pour the milk mixture over the cake, allowing it to absorb the milky soak.
- Rest the cake: Let the cake soak for 30 minutes to 1 hour so that all the flavors meld and the cake becomes luxuriously moist.
- Make whipped cream topping: In a clean bowl, whip the heavy cream and powdered sugar until stiff peaks form, creating a smooth and creamy topping.
- Top and chill: Spread the whipped cream evenly over the soaked cake. Refrigerate the cake for at least an hour before serving to let it set and chill thoroughly.
Notes
- For added flavor, consider garnishing with fresh berries or a sprinkle of cinnamon.
- Ensure the eggs and sugar are beaten properly for a light and airy sponge base.
- This cake is best served chilled to enhance its creamy texture.
- Use full-fat dairy products for the richest flavor and best texture.
- The cake can be prepared a day ahead and stored refrigerated for convenience.
