Tres Leches Cake
A light, airy sponge cake drenched in three milks, crowned with whipped cream and a sprinkle of cinnamon.
Ingredients
- 1 cup all-purpose flour 125 g, sifted; King Arthur flour works great
- 1 tsp baking powder aluminum-free for pure rise
- 1/4 tsp fine sea salt
- 5 large eggs separated at room temperature
- 1/2 cup granulated sugar 100 g, divided
- 1 tsp vanilla extract Mexican or pure vanilla for depth
- 1 can sweetened condensed milk 14 oz/396 g
- 1 can evaporated milk 12 oz/354 g
- 1 cup heavy cream 240 ml, plus 1 cup for whipping
- 1/2 tsp ground cinnamon plus extra for dusting
Optional garnish
- fresh berries, mint sprigs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt.
- In a large bowl, beat the egg yolks with 1/4 cup of sugar and vanilla until pale and thick (about 3 minutes with an electric mixer).
- In another clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating to stiff peaks.
- Gently fold the dry mix into the yolk mixture, then carefully fold in the whipped egg whites, preserving as much air as possible.
- Pour batter into the prepared pan and bake 20–25 minutes, or until the top is golden and a toothpick comes out clean. Let cool 10 minutes.
- Using a skewer or fork, poke holes all over the warm cake.
- Whisk together sweetened condensed milk, evaporated milk, and 1 cup heavy cream. Slowly pour over the cake, letting it puddle into each hole.
- Cover the pan with plastic wrap and chill at least 4 hours, or overnight for the best soak.
- Before serving, whip the remaining 1 cup of heavy cream with a pinch of cinnamon until soft peaks form. Spread evenly on top, dust with more cinnamon, and garnish with berries or mint if you like.
Notes
Store covered in the fridge for up to 4 days—this cake actually gets better on day two. For longer storage, freeze individual slices in airtight containers for up to 1 month; thaw overnight in the fridge.
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