Tres Leches Cake Three Milk Cake
Tres Leches Cake, or "Three Milk Cake," is the ultimate indulgence for dessert lovers, featuring a light and airy sponge cake soaked in a decadent trio of sweetened condensed milk, evaporated milk, and heavy cream. This classic Latin American dessert is a perfectly balanced blend of rich creaminess and delicate sweetness. Made with simple pantry staples like flour, eggs, and sugar, the magic happens when the cake absorbs the luxurious milk mixture, transforming into a moist and tender masterpiece. Topped with billowy whipped cream and optional garnishes like a dusting of cinnamon or fresh fruit, this recipe is a show-stopping treat for any celebration or casual gathering. Easy to prepare and best served chilled, this Tres Leches Cake promises to delight with every bite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 5 large Eggs
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.33 cup Whole milk
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 cup Heavy whipping cream
- 3 tablespoons Powdered sugar
- 0.25 teaspoon Ground cinnamon (optional, for garnish)
- Fresh fruit (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Separate the eggs. Place the egg yolks in a large mixing bowl and the egg whites in a separate clean bowl.
Using a hand or stand mixer, beat the egg yolks with 3/4 cup of the sugar on high speed until pale yellow and creamy, about 2 minutes. Mix in the vanilla extract.
Reduce the mixer speed to low and add the dry flour mixture in batches, alternating with the whole milk, starting and ending with the flour. Mix until just combined.
In a separate bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form.
Gently fold the egg whites into the batter in 3 additions, being careful not to deflate the mixture. Pour the batter into the prepared pan and smooth the surface evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 15 minutes.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/4 cup of the heavy whipping cream to create the tres leches mixture.
Using a skewer or fork, poke small holes all over the surface of the warm cake. Slowly pour the tres leches mixture evenly over the cake, allowing it to soak in completely. Cover the cake and refrigerate for at least 4 hours or overnight.
Before serving, whip the remaining heavy whipping cream with the powdered sugar until stiff peaks form. Spread the whipped cream evenly over the cake.
Optional: Garnish with a sprinkle of ground cinnamon and fresh fruit for decoration. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 49.6 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 218 mg | 17% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 312 mg | 7% | |
*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.
