Tres Leches Cake Recipe
This traditional tres leches cake features a light sponge soaked in a rich three-milk blend, finished with fluffy whipped cream and cinnamon.
Equipment
- electric beaters
- Mixing Bowls
- Fork
- Baking pan
Ingredients
- 1 cup all-purpose flour (120 g)
- 1 1/2 teaspoons baking powder (6 g)
- 1/4 teaspoon salt
- 5 large eggs , separated
- 1 cup granulated sugar , divided (200 g)
- 1/3 cup whole milk (80 ml)
- 1 teaspoon vanilla extract (5 ml)
- 12 ounce can evaporated milk (354 ml)
- 14 ounce can sweetened condensed milk (396 ml)
- 1/4 cup whole milk (60 ml)
- 1 pint heavy whipping cream (475 ml)
- 3 Tablespoons powdered sugar (24 g)
- 1/2 teaspoon vanilla extract (2.5 ml)
- ground cinnamon , for topping
Instructions
- Heat the oven to 350 °F. Have an ungreased baking pan ready so the sponge can grip the sides as it rises.
- Whisk the flour, baking powder, and salt in a medium bowl, then place the egg yolks and whites in separate mixing bowls. Keep the whites free of yolk so they can whip to full volume.
- Beat the yolks with 3/4 cup sugar on high until thick, pale, and able to fall in a slow ribbon, then mix in 1/3 cup milk and vanilla. Fold the yolk mixture into the dry ingredients only until no dry flour remains.
- Whip the egg whites on high, gradually adding the remaining 1/4 cup sugar as they build volume. Stop at glossy stiff peaks that stand upright, then fold them into the batter from the bottom upward.
- Spread the batter evenly in the ungreased pan and bake for 25 to 35 minutes. The top should feel springy and dry to the touch, and a toothpick in the center should come out clean.
- Cool the cake completely, then stir together the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk. A fully cooled sponge stays intact when the liquid reaches its air pockets.
- Use a fork to pierce the entire cake, then slowly pour the milk mixture over the top, including the edges. Refrigerate for at least 1 hour or overnight so the sponge can absorb the soak.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form, then spread it over the chilled cake and finish with cinnamon. The cream should hold soft, defined swirls rather than slide across the surface.
Notes
Baking tip: Leave the pan ungreased so the sponge can grip the sides and rise properly without collapsing.
Soaking tip: Pierce deep holes across the center and edges of the completely cooled cake, then pour the milk mixture in two slow rounds to ensure even absorption without pooling.
Storage: Keep the cake covered and refrigerated at 40 °F or below to protect the dairy topping and texture. Avoid freezing the soaked cake to preserve its tender crumb.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.