Mexican · Dessert · Medium
Tres Leches Cake
Sponge cake soaked in three milks until impossibly moist, crowned with whipped cream. The cake that melts in your mouth.
The whole recipe in 60 seconds
Tres Leches Cake, in 5 ideas
- Poke plenty of holes. The cake needs to drink up all three milks.
- Pour the milk mixture slowly so it absorbs evenly instead of pooling.
- Overnight chilling is best. The texture transforms as it soaks.
- Whip the cream topping just before serving so it stays fluffy.
- A light hand with the cinnamon. It should whisper, not shout.
What you need
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder and 1/4 tsp salt
- 5 eggs, separated
- 1 cup sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream, plus 1 1/2 cups for whipping
- 2 tbsp powdered sugar
- Ground cinnamon, for dusting
- Fresh strawberries, for serving
How to make it
Directions
- Heat the oven to 350 F. Whisk the flour, baking powder, and salt.
- Beat the yolks with 3/4 cup sugar until pale and thick. Stir in the milk and vanilla.
- Fold in the flour mixture gently.
- Beat the whites to soft peaks, gradually adding the remaining 1/4 cup sugar. Fold into the batter in thirds.
- Pour into a greased 9x13 pan. Bake 25 to 30 minutes until golden and springy.
- Whisk the evaporated milk, condensed milk, and 1 cup cream. Poke the warm cake all over with a fork and slowly pour the milk mixture over.
- Chill at least 4 hours or overnight. Whip the remaining cream with powdered sugar, spread over the cake, dust with cinnamon, and serve with strawberries.
This is an ideal make ahead dessert. It actually improves with a full day in the fridge.