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A close up shot of a slice of Tres Leches cake with whipped cream and cinnamon dusting

Tres Leches Cake Recipe

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5 from 13 reviews

Description

A luxurious vanilla sponge cake engineered to absorb a rich triple-milk soak while maintaining a delicate, cloud-like structure. Topped with a fresh whipped cream cloud and a hint of cinnamon, this classic dessert offers a perfect balance of sweetness and creamy texture.

Ingredients

  • 5 large eggs, separated
  • 1/2 cup softened butter
  • 2 cups granulated sugar, divided
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons vanilla extract, divided
  • 1/2 cup whole milk (for batter)
  • 14 oz can sweetened condensed milk
  • 12 oz can evaporated milk
  • 2 cups heavy cream, divided
  • 1/4 cup powdered sugar
  • Ground cinnamon for dusting

Instructions

  1. Preheat your oven to 350F (175C) and grease a 9×13-inch glass baking dish with baking spray.
  2. In a clean bowl, beat the 5 egg whites until foamy, then gradually add 1 cup of sugar while beating until stiff, glossy peaks form.
  3. In a separate bowl, cream together the softened butter and the remaining 1 cup of sugar until well-combined.
  4. Add the egg yolks one at a time to the butter mixture, stirring after each addition to create a smooth emulsion.
  5. Stir in vanilla extract, then in another bowl, whisk together the flour, baking powder, and salt.
  6. Manually fold the milk and flour mixture into the egg yolk base in four alternating parts, stirring just until combined.
  7. Gently fold the prepared meringue into the batter using a sweeping motion until no white streaks remain, preserving the air bubbles.
  8. Spread the batter evenly into the prepared pan and bake for 35-40 minutes until the top is golden-brown and a toothpick comes out clean.
  9. Let the cake cool completely on a wire rack for at least 30 to 60 minutes before soaking.
  10. Whisk together the sweetened condensed milk, evaporated milk, 1/2 cup heavy cream, and more vanilla until smooth.
  11. Poke holes all over the cooled cake with a fork and pour the milk mixture over the top, then refrigerate for at least 4 hours or overnight.
  12. Whip the remaining 1.5 cups heavy cream with powdered sugar and vanilla until stiff peaks form, spread over the chilled cake, and dust with cinnamon.

Notes

To prevent the cake from becoming overly soggy at the edges, ensure you distribute the milk mixture starting from the center and working outward. Using a glass baking dish is highly recommended as it allows you to monitor the absorption levels at the base of the cake to ensure the soak is even. For the best flavor profile and structural integrity, allow the cake to sit for a full 24 hours in the refrigerator before serving to let the milks fully hydrate the sponge.

  • Prep Time: 25 mins
  • Cook Time: 40 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

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Find it online: https://cakehalf.com/tres-leches-cake-recipe/