Tres Leches Cream Cake
Indulge in the luscious decadence of Tres Leches Cream Cake, a classic Latin American dessert that melts in your mouth with every bite. This crowd-pleasing treat features a light and airy sponge cake soaked in a trio of milks—sweetened condensed, evaporated, and whole milk—creating an irresistibly moist and creamy texture. Topped with a cloud of freshly whipped cream and a delicate sprinkle of cinnamon, this dessert is as beautiful as it is delicious. Perfect for celebratory gatherings or as a sweet finale to any meal, this easy-to-make recipe requires just 20 minutes of prep time and is best served chilled for ultimate flavor. Whether you're new to tres leches or already a fan of its rich, velvety charm, this cake is guaranteed to wow your taste buds.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 5 pieces Large eggs
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.333 cup Whole milk
- 1 14-ounce can Sweetened condensed milk
- 1 12-ounce can Evaporated milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
Separate the egg whites and yolks into two separate bowls.
Using a mixer, beat the egg yolks and 3/4 cup of granulated sugar until the mixture turns pale and fluffy, about 2-3 minutes. Stir in the vanilla and whole milk.
Gently fold the flour mixture into the yolk mixture until just combined.
In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
Gently fold the beaten 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 evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan.
In a small bowl, whisk together the sweetened condensed milk, evaporated milk, and 1/4 cup of heavy cream (from the 1 cup listed).
Using a skewer or fork, poke several holes over the surface of the cooled cake. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Refrigerate for at least 2 hours or overnight for best results.
To make the whipped cream topping, beat the remaining heavy cream with powdered sugar on high speed until soft peaks form.
Spread the whipped cream evenly over the chilled cake. Garnish with a sprinkle of ground cinnamon, if desired.
Slice, serve, and enjoy!
Nutrition Facts
Calories |
4151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1329 mg | 443% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 599.8 g | 218% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 476.4 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 2442 mg | 188% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3305 mg | 70% | |
*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.
