Tres Leches Cake
This Tres Leches Cake is rich, moist, and topped with whipped cream. A delicious three milk cake that is perfect for any special occasion!
Servings: 15 servings
Equipment
- sifter
- large fork or skewer
Ingredients
for the cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided: 3/4 cup and 1/4 cup
- 1 teaspoon vanilla extract
- ⅓ cup buttermilk
for the tres leches syrup:
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- ⅓ cup heavy whipping cream
for the whipped cream topping:
- 2 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 6 strawberries halved (or other berries), for garnish
Instructions
- Prep the oven and pan. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Mix dry ingredients. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Separate eggs. Separate the egg yolks and whites into two separate bowls.
- Beat yolks. With a mixer on high speed, beat egg yolks with 3/4 cup sugar until pale yellow (about 2 minutes). Stir in vanilla and buttermilk.
- Beat egg whites. In a clean bowl, beat egg whites until soft peaks form (about 1 minute). Add remaining 1/4 cup sugar and beat until stiff peaks form (another minute).
- Combine batters. Pour yolk mixture over flour mixture and gently fold together. Then gently fold in the whipped egg whites until just combined. Do not overmix.
- Bake. Pour batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 40 minutes.
- Make syrup. In a large measuring cup, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Soak the cake. Use a fork to poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the top, allowing it to soak in.
- Whip topping. In a chilled bowl, beat heavy cream and sugar on high speed for 1 1/2 to 2 minutes until thick and spreadable.
- Frost and garnish. Spread whipped cream over the soaked cake. Top with halved strawberries or your choice of berries.
Notes
🥡 STORAGE
- Store Tres Leches Cake covered in the refrigerator for up to 4 days. Use plastic wrap or an airtight container to prevent it from drying out.
♨️ REHEATING
- Tres Leches Cake is best served cold or at room temperature.
- Reheating is not recommended, as it can affect the texture and moisture of the food.
❄️ FREEZING
- Freeze the baked sponge cake before adding the milk mixture.
- Wrap tightly in plastic wrap and foil, and freeze for up to 2 months.
- Thaw completely before soaking and frosting.
- Do not freeze after adding the milk syrup.
💡 TIPS FOR BEST RESULTS
- Separate egg yolks and whites carefully to ensure proper whipping.
- Gently fold in the egg whites to keep the batter light and airy.
- Chill the soaked cake at least 2 hours, preferably overnight, before serving.
- Use a cold bowl and beaters when whipping cream for the best volume.
🍳 ALTERNATE COOKING METHODS
- No alternate cooking methods are recommended for this recipe. This cake needs to be baked in the oven for the correct texture.
♻️ LEFTOVERS
- Store leftovers in the fridge and eat within 3 to 4 days.
- The flavor and texture improve as the cake sits.
- Do not refreeze after soaking and frosting.
Nutrition
Serving: 1slice | Calories: 356kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 176mg | Potassium: 247mg | Fiber: 0.3g | Sugar: 33g | Vitamin A: 758IU | Vitamin C: 4mg | Calcium: 199mg | Iron: 1mg
