Tres Leches Cake Recipe – Mexican Special
Tres Leches Cake, or “Three Milk Cake,” is a beloved Mexican dessert known for its moist texture and sweet flavor. This cake is made by soaking a light vanilla sponge in a mixture of three types of milk—evaporated milk, sweetened condensed milk, and whole milk. The result is a rich yet airy cake that’s both indulgent and refreshing. It’s traditionally topped with a generous layer of whipped cream topping and a sprinkle of cinnamon, making it a perfect treat for celebrations or any occasion.
- Prep Time1 hr 30 min
- Cook Time40 min
- Total Time2 hr 10 min
Tres Leches Cake Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 12-ounce can evaporated milk
- 14-ounce can sweetened condensed milk
- 1/4 cup whole milk
- 1 pint heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon for topping
How To Make Tres Leches Cake
Preheat the oven to 350 degrees F.
In a medium bowl, combine the flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
Add ¾ cup of sugar to the bowl with the egg yolks and beat on high speed until the yolks turn pale yellow. Stir in 1/3 cup of milk and vanilla extract, mixing until well combined. Pour the egg yolk mixture over the flour mixture and gently stir just until combined (avoid over-mixing).
Use electric beaters to whip the egg whites on high speed. Gradually add the remaining ¼ cup of sugar as the whites begin to form stiff peaks. Carefully fold the stiffly beaten egg whites into the batter, scraping the bottom and sides of the bowl to incorporate thoroughly.
Pour the batter into an ungreased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
In a small bowl, combine the evaporated milk, sweetened condensed milk, and whole milk. Once the cake has cooled, use a fork to poke holes all over the top.
Slowly pour the milk mixture over the cake, ensuring it reaches near the edges and all around. Refrigerate the cake for at least 1 hour or overnight to allow it to absorb the milk.
Meanwhile, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the top of the cake, then sprinkle with ground cinnamon. Serve with fresh sliced strawberries, if desired. Enjoy!
Recipe Notes:
Cake Soaking Time: Allow the cake to absorb the milk mixture for at least 1 hour, or preferably overnight, to achieve the desired moistness.
Milk Mixture Proportions: Ensure the milk mixture is evenly distributed over the cake to prevent sogginess and to maintain a balanced flavor.
Storage Tips: Store the assembled cake in the refrigerator to keep the whipped cream topping fresh and to prevent the cake from becoming overly saturated.
Serving Suggestions: Garnish with fresh fruit such as strawberries or mango slices for added flavor and visual appeal.
Freezing Instructions: While the cake can be frozen before soaking, it’s best to add the milk mixture and whipped cream topping after thawing to maintain the cake’s texture and flavor.
