Tres Leches Cake
This Tres Leches Cake is a creamy Latin American dessert soaked in evaporated milk, sweetened condensed milk, and whole milk. A crowd-pleaser at summer barbecues and parties.
Ingredients
- 1 cup all-purpose flour (or cake flour for extra lightness)
- 1.5 tsp baking powder (aluminum-free)
- 5 large eggs (separate whites and yolks)
- 0.75 cup granulated sugar (divided)
- 1 tsp pure vanilla extract (clear or Mexican vanilla)
- 14 oz sweetened condensed milk (e.g., Nestlé)
- 12 oz evaporated milk (Carnation brand recommended)
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar (optional, for extra sweetness)
- Ground cinnamon or fresh berries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper, leaving a bit hanging for easy removal.
- Whisk flour, baking powder, and salt. Beat egg whites until stiff peaks form. In another bowl, whisk yolks with sugar and vanilla. Fold dry mix into yolks, then beaten whites. Pour batter into pan and bake for 25-30 minutes.
- Whisk together whole milk, sweetened condensed milk, and evaporated milk until well combined.
- Poke warm cake with a skewer, then slowly pour the three-milk mixture over the top. Cover and refrigerate for at least 4 hours.
- Whip cold heavy cream with powdered sugar until soft peaks form. Spread over the cake and garnish with cinnamon or fresh berries.
- Slice the cake and enjoy the creamy, moist Tres Leches Cake!
Notes
Sift flour and baking powder together for a velvety crumb. Use fresh eggs for faster whisking. Warm eggs slightly for easier whipping. Letting the cake rest overnight yields maximum creaminess.
Nutrition
Calories: 350kcal
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