Description
This classic Tres Leches Cake is a moist and decadent sponge cake soaked in a luscious three-milk mixture, topped with fluffy whipped cream and a sprinkle of cinnamon. Perfectly balanced with hints of vanilla and almond extract, this Mexican-inspired dessert is ideal for celebrations or anytime you crave an indulgent, creamy treat.
Ingredients
Scale
Cake
- 1 cup all-purpose flour (136g, spooned and leveled)
- 1½ tsp baking powder (6g)
- ¼ tsp kosher salt
- 5 large eggs (cold, 250g, separated)
- 1 cup granulated sugar (200g, divided)
- â…“ cup whole milk (76 g)
- 1 tsp pure vanilla extract (4g)
- ½ tsp almond extract (2g)
Milk Mixture
- 14 oz. sweetened condensed milk (396g, 1 can)
- 12 oz. evaporated milk (340g, 1 can)
- ½ cup heavy whipping cream (114g)
Topping
- 1 cup heavy whipping cream (227g)
- ½ tsp pure vanilla extract (2g)
- 2 tbsp powdered sugar (14g, use more if desired)
- Ground cinnamon (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
- Whisk Egg Yolks and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks with ¾ cup of granulated sugar on medium-high speed until the mixture is fluffy and pale yellow, about 3 to 4 minutes.
- Add Milk and Extracts: Pour in the whole milk, vanilla extract, and almond extract to the egg yolk mixture and mix until fully combined.
- Combine Dry Ingredients: With the mixer running on low, slowly add the dry ingredients to the wet mixture, mixing just until incorporated. Set this batter aside.
- Beat Egg Whites: In a clean medium bowl, beat the egg whites with an electric hand mixer until soft peaks form. Gradually add the remaining ¼ cup sugar while continuing to beat until stiff peaks form.
- Fold Egg Whites: Gently fold the stiff egg whites into the cake batter, being careful not to deflate them, to maintain a light and airy texture.
- Bake: Pour the batter evenly into the prepared baking pan and spread evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Cool the Cake: Remove the cake from the oven and place it on a wire rack to cool completely. Do not remove it from the baking pan.
- Prepare Milk Mixture: While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and ½ cup heavy whipping cream in a medium bowl or liquid measuring cup.
- Poke Holes and Soak: Once cooled, use a skewer or fork to poke holes all over the top of the cake. Pour the milk mixture evenly over the cake allowing it to soak in. Let the cake cool for 2 hours at room temperature.
- Chill: After soaking, cover the cake and refrigerate it for at least 2 hours to fully absorb the milks and enhance the flavor.
- Prepare Whipped Cream Topping: Just before serving, whip the 1 cup heavy cream with the ½ teaspoon vanilla extract and powdered sugar until medium-soft peaks form.
- Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Lightly dust the top with ground cinnamon using a small sieve. Serve the cake as is or with optional toppings like fresh berries, caramel drizzle, chocolate sauce, or dulce de leche. Slice and enjoy!
Notes
- Use cold eggs for better whipping volume.
- Make sure the bowl and utensils for beating egg whites are completely clean and free from any yolk.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
- Poking holes deeply and evenly ensures the milk mixture soaks thoroughly for the signature moist texture.
- The cake can be made a day ahead for better flavor; just cover and refrigerate after adding the topping.
- Optional toppings like fresh fruit or caramel add extra flavor and presentation appeal.
