Description
Tres Leches Cake from Mexico brings pure dessert magic to your table with its creamy, milk-soaked sponge that melts in your mouth. Topped with fluffy whipped cream, this sweet treat turns any gathering into a celebration of delicious comfort.
Ingredients
Scale
Primary Ingredients:
- 4 whole eggs (separated)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
Supporting Ingredients:
- 1 can (14 ounces / 396 grams) sweetened condensed milk
- 1 can (12 ounces / 340 grams) evaporated milk
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
Finishing Ingredients:
- No additional ingredients
Instructions
- Heat the oven to 350°F (175°C). Generously grease a 9×13-inch baking pan with butter or cooking spray.
- Sift together 1 cup all-purpose flour, 1 teaspoon baking powder, and a small pinch of salt in a medium bowl.
- Separate 4 eggs. Beat 4 egg yolks with 1 cup granulated sugar until the mixture turns pale and creamy, about 3 minutes.
- Add 1 teaspoon vanilla extract to the egg yolk mixture and blend thoroughly.
- Carefully fold the dry flour mixture into the egg yolk blend, stirring until just combined with no dry streaks.
- Whip 4 egg whites in a clean bowl until they form stiff, glossy peaks that hold their shape.
- Gently incorporate the whipped egg whites into the batter, using slow folding motions to maintain airiness.
- Transfer the batter to the prepared pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes at 350°F (175°C) until the cake turns golden and a toothpick comes out clean.
- While the cake bakes, whisk together 1 can sweetened condensed milk, 1 can evaporated milk, 1 cup whole milk, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract.
- Remove the cake from the oven and let it cool for 10 minutes on a wire rack.
- Use a fork to create numerous small holes across the cake’s surface.
- Slowly pour the milk mixture over the warm cake, ensuring it seeps into every hole.
- Refrigerate the soaked cake for 4-6 hours, allowing it to absorb the milk completely.
- Whip 1 cup heavy cream until soft peaks form, then spread evenly over the chilled cake.
Notes
- Test cake doneness by inserting a toothpick in the center, which should come out clean with no wet batter.
- Let the cake absorb the milk mixture completely by giving it enough time to soak, preferably overnight for maximum flavor.
- Use room temperature eggs for better volume and smoother integration when beating egg whites and yolks.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend that includes xanthan gum to maintain cake structure.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 460 kcal
- Sugar: 45 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 130 mg