Tres Leches Cake

Tres Leches Cake is a rich and moist dessert soaked in three types of milk, topped with fresh whipped cream. Easy to make and perfect for any occasion, this classic treat is sure to be a crowd-pleaser.

Prep Time30

Cook Time25

Chill and Rest Time4 30

Total Time5 25

Course: Dessert

Cuisine: American, Mexican

Keyword: Tres Leches Cake Recipe

Servings: slices

Calories: 468kcal

Ingredients

For the Cake Base

2 cups all purpose flour, spooned and leveled
2 teaspoons baking powder
½ teaspoon table salt
5 extra large eggs, room temperature and separated (yolks and whites)
1 cup granulated sugar, divide ¾ cup and ¼ cup
½ cup whole milk
½ cup salted butter, melted and cooled
1 teaspoon pure vanilla extract

For the Tres Leches

14 ounces sweetened condensed milk, 396g (I used Great Value brand)
12 ounces evaporated milk, 340g (I used Great Value brand)
⅔ cup heavy cream
1 teaspoon pure vanilla extract

For the Whipped Cream Topping

2 cups cold heavy cream
¼ cup powdered sugar, sifted
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°. Spray a 9x13 baking dish with nonstick baking spray.
Add the flour, baking powder, and salt to a small (3-4 cups) bowl. Whisk to combine.
Add the egg yolks to a medium (2-3 quarts) size mixing bowl.
Using either a stand mixer with a whisk attachment, or a medium size mixing bowl and a handheld mixer on medium speed, add the egg whites and beat on medium speed until the whites just begin to become frothy. Add the ¼ cup of granulated sugar. Increase the speed to medium-high and mix just until the sugar begins to combine with the egg whites (about 30 seconds- 1 minute) . Increase the mixer speed to high and continue to mix until the egg whites become stiff peaks and have a nice sheen. (This will take about 2-3 minutes, depending on your mixer) Set the egg whites aside.
Next, add ¾ cup of granulated sugar to the egg yolks. Use a handheld mixer on medium speed to mix the egg yolks and sugar until the sugar is incorporated and the yolks turn a pale yellow color. Be sure to scrape down the sides of the bowl as you go.
Add the milk, melted and cooled butter, and vanilla. Continue to mix on medium speed just until completely mixed.
Add half of the flour mixture to the egg yolk mixture. Mix on low speed just until combined, and add the remaining flour mixture. Again, mix just until combined and no flour streaks are visible. (Be careful not to over-mix the batter, as it will make a tough cake)
Next, use a silicone spatula to carefully fold ½ of the egg whites into the cake batter. (Very gently move the spatula through the middle of the batter and then around the bowl. This should keep you from deflating the egg whites, while keeping the cake batter light) Repeat for the remaining egg whites. Remember to not overmix the cake batter, but also that there are no visible egg whites remaining.
Pour the batter into the prepared baking dish. Use either the silicone spatula or an offset spatula to gently smooth the cake batter evenly in the baking dish. Bake for 23-25 minutes, or until a toothpick inserted comes away clean. (Be aware that not all ovens bake the same, so begin checking the cake around the 22 minute mark.)
Remove the cake from the oven to cool until the bottom and sides are just warm to the touch.
While the cake is cooling, use a dinner fork to poke holes all the way down through the cake.
Add the sweetened condensed milk, evaporated milk,, and heavy cream to a 4-cup measuring cup. (The measuring cup will make it much easier to pour the cake.) Stir to combine.
Once the cake has cooled to just barely warm, slowly pour half of the milk mixture over the entire surface of the cake, starting at the edges and working into the center. Allow the milk mixture a few minutes to soak into the cake before slowly pouring the remaining liquid over the cake.
Tightly cover with either plastic wrap or aluminum foil and chill for at least 4 hours or overnight. (We let our cake sit overnight to ensure it soaked up all the milky goodness.)
About 30 minutes before you are ready to make the whipped topping, place either the bowl of a stand mixer and the whisk attachment or a medium-sized mixing bowl and the tines of the handheld mixer in the freezer. Once the bowls and attachments have chilled, remove them from the freezer.
Add the cold heavy cream, vanilla, and sifted powdered sugar to the mixing bowl. Begin mixing on medium speed just until the powdered sugar dissolves. Increase the speed to high and continue mixing until stiff peaks form (about 2-2 ½ minutes).
Remove the cake from the refrigerator. Use either a silicone spatula or an offset spatula to smooth the whipped topping over the surface of the cake. Use a sharp kitchen knife to cut 3 slices x 5 slices. Keep refrigerated until ready to serve.

Notes

Use Fresh and Sifted Ingredients: We suggest using fresh flour and powdered sugar for this authentic Tres Leches Cake recipe. If your ingredients have been in your pantry for a while, sift them before adding them to the cake to avoid lumps and uneven batter.
Egg White Peaks: When beating the egg whites, make sure they form stiff peaks, but are not overbeaten. Overbeating can cause the whites to break down and lose volume, affecting the cake's texture. Alternatively, if the eggs are underbeaten, the cake can collapse and appear sunken in. Beat until the eggs look stiff, stop beating them.
Folding Technique: It's critical to fold the egg whites into the batter gently to keep the mixture light and airy. Use a silicone or rubber spatula and a motion that cuts through the middle and folds over the top. Otherwise, your vanilla sponge cake will be dense and flat.
Checking Cake Doneness: Start checking the cake a few minutes before the suggested baking time. Ovens can vary, so look for a toothpick to come out clean to prevent overbaking. Your cake should be a pale yellow, not golden brown.
Pouring Milk Mixture: Pour the three-milk mixture slowly to allow it to soak evenly into the cake. Pausing between pours gives the cake time to absorb all the liquid without becoming soggy.
Milk Isn't Absorbing In: If the milk mixture isn't absorbing into. your cake, you may need to add more holes. Use your fork or skewer to add additional holes. Poke right through the pooling milk mixture.
Chilling Equipment for Whipping Cream: Chilling the bowl and whisk attachment for making whipped cream ensures the cream whips up quickly and holds its shape better.
Cutting the Cake: Use a sharp knife to cut the cake cleanly. Wipe the knife between cuts to keep the slices neat and even.

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