The Best Tres Leches Cake
Indulge in the ultimate dessert experience with "The Best Tres Leches Cake," a rich and airy sponge cake infused with a luscious blend of three milks—sweetened condensed milk, evaporated milk, and heavy cream. This classic Latin American treat is elevated with a soft whipped cream topping and optional garnishes like a sprinkle of cinnamon and fresh berries for a touch of elegance. Perfectly moist yet delightfully light, this cake requires minimal prep time but delivers maximum flavor with its melt-in-your-mouth texture. Whether you're hosting a party or craving a decadent sweet treat, this irresistible Tres Leches Cake is sure to impress. Serve chilled for the ultimate creamy, flavorful bite every time!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 5 Large eggs
- 2 teaspoons Vanilla extract
- 0.33 cup Whole milk
- 1 can (14 ounces) Sweetened condensed milk
- 1 can (12 ounces) Evaporated milk
- 0.5 cup Heavy cream
- 3 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon (optional, for garnish)
- Fresh berries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat 1 cup of granulated sugar and eggs on high speed until light and fluffy, about 5 minutes. Add the vanilla extract and mix briefly to combine.
Gently fold the dry ingredients into the egg mixture in three additions, alternating with the 1/3 cup of whole milk. Start and end with the dry ingredients. Do not overmix.
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
While the cake bakes, make the milk mixture. In a bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/2 cup of heavy cream until well combined. Set aside.
Allow the baked cake to cool for about 10 minutes, then use a fork or skewer to poke holes all over the surface of the cake.
Slowly pour the milk mixture over the cake, making sure it soaks evenly. Cover and refrigerate the cake for at least 4 hours or overnight to absorb the milk mixture.
Before serving, make the whipped cream topping. In a large bowl, beat 1 cup of heavy cream and 3 tablespoons of powdered sugar on high speed until soft peaks form.
Spread the whipped cream evenly over the chilled cake. Dust with ground cinnamon and garnish with fresh berries, if desired.
Slice and serve cold. Enjoy this melt-in-your-mouth Tres Leches Cake!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 40.9 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 184 mg | 14% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 262 mg | 6% | |
*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.
