Mexican Traditional Tres Leches Cake
Experience the ultimate classic with this Mexican Traditional Tres Leches Cake, a timeless dessert that’s rich, moist, and irresistibly creamy. This show-stopping cake is soaked in a luscious blend of evaporated milk, sweetened condensed milk, and heavy cream, creating its signature melt-in-your-mouth texture. Perfectly balanced with a light, airy sponge cake base and finished with a fluffy whipped topping, it’s a dessert that’s as indulgent as it is satisfying. Top it off with fresh strawberries and mint leaves for a burst of freshness and bold presentation. Whether you’re celebrating a special occasion or simply treating yourself, this authentic tres leches cake is guaranteed to impress. Ready in under an hour with minimal prep time, it’s the perfect make-ahead dessert for any gathering!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 5 large Eggs
- 1 cup Granulated sugar
- 0.33 cup Whole milk
- 1 teaspoon Vanilla extract
- 1 can (12 oz) Evaporated milk
- 1 can (14 oz) Sweetened condensed milk
- 1.25 cups Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 cup Fresh strawberries (optional for garnish)
- 0.25 cup Mint leaves (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Set aside.
Separate the egg whites and yolks into two large bowls.
Using an electric mixer, beat the egg yolks with 3/4 cup of granulated sugar on high speed until the mixture becomes pale yellow. Stir in the milk and vanilla extract.
Gradually add the flour mixture to the yolk mixture, gently folding until fully combined.
In a clean bowl, beat the egg whites on high speed using an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared baking dish and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream to make the tres leches mixture.
Poke holes all over the cooled cake using a fork or skewer. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 2 hours or overnight for best results.
In a separate bowl, beat 1/4 cup of heavy cream with powdered sugar until soft peaks form to create the whipped topping.
Spread the whipped topping evenly over the soaked cake.
Garnish with fresh strawberries and mint leaves, if desired.
Slice and serve chilled. Enjoy your delicious Mexican Traditional Tres Leches Cake!
Nutrition Facts
Calories |
4787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 107.1 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1479 mg | 493% | |
| Sodium | 3398 mg | 148% | |
| Total Carbohydrate | 630.3 g | 229% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 483.1 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 16.5 mcg | 83% | |
| Calcium | 2223 mg | 171% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3234 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
