Tres Leches Cake
A beloved Latin American dessert — light sponge cake soaked in three types of milk (evaporated, condensed, and heavy cream), topped with fluffy whipped cream. Impossibly moist, sweet, and utterly irresistible.
Prep
20 min
Cook
25 min
Servings
12
Calories
380
Difficulty
Medium
Cuisine
Mexican
Ingredients
- • 1 cup all-purpose flour
- • 1 1/2 teaspoons baking powder
- • 5 large eggs
- • 1 cup sugar
- • 1/3 cup whole milk
- • 1 teaspoon vanilla extract
- • 1 can (14 oz) sweetened condensed milk
- • 1 can (12 oz) evaporated milk
- • 1 cup heavy cream
- • 2 cups heavy whipping cream (for topping)
- • 3 tablespoons sugar (for topping)
- • 1 teaspoon vanilla (for topping)
- • Ground cinnamon for dusting
- • Fresh strawberries for garnish (optional)
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
- Step 2: Whisk together flour and baking powder. In a separate large bowl, beat eggs and 1 cup sugar until thick and pale yellow, about 5 minutes.
- Step 3: Fold in 1/3 cup milk and 1 teaspoon vanilla. Gently fold in the flour mixture until just combined.
- Step 4: Pour batter into prepared pan. Bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
- Step 5: Mix together the three milks: condensed milk, evaporated milk, and 1 cup heavy cream.
- Step 6: Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the entire cake. Refrigerate for at least 4 hours or overnight.
- Step 7: Before serving, whip 2 cups heavy cream with 3 tablespoons sugar and vanilla until stiff peaks form. Spread over the soaked cake.
- Step 8: Dust with cinnamon and garnish with fresh strawberries if desired. Serve cold.