Classic Authentic Tres Leches Cake
A traditional Mexican sponge cake soaked in three types of milk for a rich, moist, and airy dessert.
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Ingredients
- 1 1/2 cups All-purpose flour
- 1 teaspoon Baking powder
- 5 units Large eggs, separated
- 1 cup Granulated sugar
- 1/3 cup Whole milk
- 12 ounces Evaporated milk
- 14 ounces Sweetened condensed milk
- 1/4 cup Heavy cream
- 2 teaspoons Vanilla extract
- 2 cups Heavy whipping cream (for topping)
- 3 tablespoons Powdered sugar
- 1/2 teaspoon Ground cinnamon(optional)
Instructions
- 1
Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Whisk flour and baking powder in a bowl. In a separate large bowl, beat egg yolks with 3/4 cup sugar until pale yellow, then stir in 1/3 cup milk and vanilla.
- 3
Beat egg whites in another bowl until soft peaks form, gradually adding the remaining 1/4 cup sugar until stiff peaks form.
- 4
Gently fold the egg whites into the yolk mixture, then fold in the flour mixture until just combined; pour into the pan and bake for 30 minutes.
- 5
While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream.
- 6
Pierce the cooled cake all over with a fork and slowly pour the milk mixture over the top, ensuring it reaches the edges.
- 7
Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the liquid to fully absorb.
- 8
Whip the 2 cups of heavy cream with powdered sugar until stiff peaks form, spread over the cake, and dust with cinnamon before serving.
Nutrition per Serving
425
Calories
8g
Protein
52g
Carbs
21g
Fat
0g
Fiber
41g
Sugar
180mg
Sodium
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