Description
This authentic Tres Leches Cake recipe features a light and airy sponge cake soaked in a rich mixture of three different milks—whole milk, sweetened condensed milk, and evaporated milk—making it ultra moist and irresistibly sweet. Topped with fluffy whipped cream and garnished with fresh sliced strawberries and mint, this traditional Mexican dessert is perfect for any occasion and loved by all.
Ingredients
Scale
For the Cake
- 1 cup all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 large eggs, yolks and whites separated, at room temperature
- 1 teaspoon vanilla extract
- 1 cup granulated sugar, divided
- 1 cup whole milk, at room temperature, divided
- 14 ounce can sweetened condensed milk
- 5 ounce can evaporated milk
For the Whipped Cream Topping
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Fresh sliced strawberries and mint leaves, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch baking pan with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Beat Egg Whites: Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form, which will help create a light, fluffy cake texture.
- Add Sugar and Vanilla to Egg Whites: With the mixer running, gradually add the vanilla extract and sugar one tablespoon at a time, continuing to beat until the mixture is glossy and holds stiff peaks.
- Incorporate Egg Yolks: Add the egg yolks one at a time, mixing gently until fully combined without deflating the egg whites.
- Combine Flour and Milk: Alternately add the flour mixture in 2-tablespoon increments and 1/2 cup of whole milk, mixing gently after each addition just until the batter is smooth and homogenous.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack to cool completely. Note that the cake will shrink slightly as it cools.
- Poke Holes in Cake: Once cooled, poke holes all over the surface of the cake using a wooden skewer or fork to allow the milk mixture to soak deeply into the cake.
- Prepare Milk Mixture and Soak: Whisk together the remaining 1/2 cup of whole milk, sweetened condensed milk, and evaporated milk. Pour this mixture evenly over the cake, cover the pan, and refrigerate for at least 6 hours or ideally overnight to let the cake absorb the milks fully.
- Make Whipped Cream Topping: Using a handheld electric mixer, beat the heavy cream with powdered sugar and vanilla until stiff peaks form, creating a light, fluffy topping.
- Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Slice into squares and garnish with fresh sliced strawberries and mint leaves. Serve chilled for best taste.
Notes
- For best results, use fresh, room temperature eggs to ensure maximum volume when whipping egg whites.
- The cake improves in flavor and moisture if soaked overnight, but a minimum of 6 hours chilling is required.
- Make sure to poke plenty of holes in the cooled cake to allow for maximum milk absorption.
- You can substitute fresh berries or other fruits as garnish according to preference.
- This cake keeps well refrigerated for up to 3 days but is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Tres Leches Cake, Mexican dessert, sponge cake, milk soaked cake, whipped cream topping, traditional tres leches
