Description
This authentic Tres Leches Cake features a light, airy sponge soaked in a rich blend of three milks, creating a perfectly moist yet never soggy dessert. Topped with softly sweetened whipped cream and a dusting of cinnamon, it’s a classic celebration cake that tastes even better after chilling.
Ingredients
- Sponge Cake:
- 1 cup (125 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup (200 g) granulated sugar, divided (3/4 cup + 1/4 cup)
- 1/3 cup (80 ml) whole milk
- 1 teaspoon vanilla extract
- Three-Milk Mixture:
- 1 can (12 ounces / 354 ml) evaporated milk
- 1 can (14 ounces / 396 g) sweetened condensed milk
- 1/4 cup (60 ml) whole milk
- Whipped Topping:
- 2 cups (480 ml) heavy whipping cream
- 3 tablespoons (38 g) granulated or powdered sugar
- 1/2 teaspoon vanilla extract
- Optional Garnish:
- 1/2 teaspoon ground cinnamon
- 1 cup fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan.
- Whisk together flour, baking powder, and salt.
- Separate eggs into two bowls.
- Beat egg yolks with 3/4 cup sugar until pale and thick. Stir in milk and vanilla.
- Gently combine yolk mixture with dry ingredients until just mixed.
- Beat egg whites to soft peaks. Gradually add remaining 1/4 cup sugar and beat to stiff peaks.
- Fold egg whites gently into batter to keep it airy.
- Spread evenly into pan and bake 25–35 minutes until a toothpick comes out clean.
- Cool completely.
- Whisk evaporated milk, condensed milk, and whole milk together.
- Poke holes all over cooled cake and slowly pour milk mixture evenly on top.
- Refrigerate at least 2 hours, preferably 4 hours or overnight.
- Beat heavy cream, sugar, and vanilla to stiff peaks.
- Spread whipped cream over chilled cake. Dust with cinnamon and garnish with strawberries if desired. Serve chilled.
Notes
- Fold egg whites gently to prevent a dense cake.
- Pour milk mixture slowly to allow full absorption.
- Chill overnight for best texture and flavor.
- Do not microwave before serving.
- Freeze only the plain sponge cake, not the soaked cake.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 155 mg
