Description
Indulge in the creamy decadence of Homemade Tres Leches Cake, a traditional Mexican dessert that is moist and rich with three types of milk. This sponge cake is soaked in a sweet milk mixture and topped with whipped cream for the perfect balance of flavors.
Ingredients
Scale
For the cake:
- 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
For the milk mixture:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup heavy cream
For the topping:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon for dusting (optional)
- fresh berries for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the cake: Whisk together flour, baking powder, and salt. Beat egg yolks with sugar, then mix in milk and vanilla. Beat egg whites with sugar until stiff peaks form. Fold egg whites into yolk mixture, then fold in dry ingredients. Bake for 25–30 minutes.
- Prepare the milk mixture: Whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Soak the cake: Poke holes in the cooled cake and pour the milk mixture over it. Refrigerate for at least 4 hours.
- Finish with topping: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over chilled cake, dust with cinnamon, and garnish with berries.
Notes
- Best served cold.
- Cake can be made 1–2 days ahead and actually improves as it chills.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 160mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 125mg
