Description
Perfectly moist Tres Leches Cake brings sweet memories straight from Mexico to your dessert table. Creamy milk-soaked layers blend delicate sponge with rich dairy for a celebration your taste buds will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 6 large eggs
- 1 cup white sugar
- ½ cup whole milk
- 2 cups all-purpose flour
Supporting Ingredients:
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream
- ¼ cup rum
- 1 cup heavy whipping cream
Garnish:
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon
Instructions
- Crank your oven to 350°F and coat a 9×13-inch baking pan with cooking spray or butter.
- Grab a medium bowl and sift 2 cups flour, 2 tsp baking powder, and ½ tsp salt together.
- Carefully separate 6 eggs, placing whites and yolks into different large mixing bowls.
- Whip those egg whites using an electric mixer until soft, cloud-like peaks emerge.
- Gradually sprinkle 1 cup white sugar into the egg whites while beating until stiff peaks form.
- Add egg yolks one at a time, mixing thoroughly after each addition.
- Gently fold ½ cup whole milk and 1 tsp vanilla into the fluffy mixture.
- Incorporate the flour blend delicately, stopping just as ingredients combine.
- Transfer batter to the prepared pan, spreading it smoothly and evenly.
- Bake for 25-30 minutes until a toothpick comes out completely clean.
- Remove cake and allow it to cool entirely on a wire rack.
- Whisk 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup heavy cream, and ¼ cup rum together.
- Use a fork to puncture numerous holes across the cake’s surface.
- Pour milk mixture slowly over cake, ensuring complete and even absorption.
- Refrigerate for at least 1 hour, letting the cake soak up all those delicious milks.
- Whip 1 cup heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla until peaks stand firm.
- Spread whipped cream across the soaked cake in a smooth, consistent layer.
- Dust ground cinnamon over the top for a beautiful finishing touch.
- Chill an additional 30 minutes before slicing and serving.
Notes
- Use room temperature eggs for the fluffiest, most stable cake batter when whipping whites and mixing ingredients.
- Poke plenty of holes in the cake so the milk mixture soaks evenly throughout, creating that classic saturated texture.
- For a non-alcoholic version, simply skip the rum or replace with vanilla extract for added depth of flavor.
- Refrigerate the cake for at least 1 hour before serving to allow the milk mixture to fully absorb and create the signature ultra-moist texture.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12
- Calories: 366 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg