Description
Classic Tres Leches Cake is a moist, sweet sponge cake soaked in a rich mixture of three types of milk—whole milk, evaporated milk, and sweetened condensed milk—topped with fluffy whipped cream. This traditional Latin American dessert offers a luscious texture and a perfect balance of creamy sweetness that melts in your mouth, ideal for any special occasion or treat.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Milk Soak
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
Topping
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar using an electric mixer until the mixture is light and fluffy, incorporating air for a tender cake.
- Combine Batter: Gradually add the dry flour mixture to the egg mixture, folding gently to combine without deflating the batter. Stir in the vanilla extract evenly.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Milk Mixture: While the cake is baking, combine whole milk, evaporated milk, and sweetened condensed milk in a separate bowl, mixing well.
- Soak the Cake: Once baked, use a fork to poke holes all over the top of the warm cake. Slowly pour the milk mixture evenly across the surface, allowing it to soak into the sponge.
- Rest to Absorb: Let the cake sit and absorb the milk mixture for 30 minutes to 1 hour at room temperature, ensuring the cake becomes moist and flavorful.
- Whip Cream Topping: Whip the heavy cream and powdered sugar in a bowl until stiff peaks form, creating a light and airy topping.
- Finish and Chill: Spread the whipped cream evenly over the soaked cake. Refrigerate the cake for at least a couple of hours before serving to allow flavors to meld and for the dessert to set perfectly.
Notes
- For best results, fully cool the cake before adding the milk mixture if preferred, although traditionally it is soaked while warm.
- Adjust sweetness by moderating the amount of sweetened condensed milk in the soak.
- Use a fork or skewer to poke numerous holes evenly to allow the milk mixture to penetrate thoroughly.
- Refrigerate for several hours or overnight for an even more moist and creamy texture.
- Optionally, garnish with cinnamon or fresh fruit for added flavor and presentation.
