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Creamy Authentic Tres Leches Cake

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A light and fluffy sponge cake soaked in three kinds of milk and topped with whipped cream and cinnamon, delivering a moist, creamy, and irresistible dessert perfect for any occasion.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1/4 cup (60ml) heavy cream
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon (for dusting)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and dust with flour or line with parchment paper.
  2. Sift together 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt in a medium bowl. Set aside.
  3. In a large bowl, whisk 5 egg yolks with ¾ cup granulated sugar until pale and thick. Add 1/3 cup whole milk and 1 teaspoon vanilla extract, mixing until smooth.
  4. Gently fold the dry ingredients into the yolk mixture until just combined, avoiding overmixing.
  5. In a clean bowl, beat 5 egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar and continue whipping until stiff, glossy peaks appear.
  6. Carefully fold the whipped egg whites into the batter in batches to keep the sponge fluffy.
  7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden but soft.
  8. Remove the cake from the oven and let it cool for about 10 minutes on a wire rack until warm but not hot.
  9. In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and ¼ cup heavy cream until fully blended.
  10. Poke holes evenly all over the warm cake using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb gradually. Refrigerate for at least 4 hours, preferably overnight.
  11. Just before serving, beat 1 ½ cups chilled heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
  12. Spread the whipped cream evenly over the soaked cake and dust lightly with ground cinnamon.

Notes

Do not rush the soaking step; the longer the cake rests in the milk mixture, the creamier it becomes. Use a gentle folding technique to keep the sponge light and airy. For dairy-free versions, substitute coconut milk and coconut cream. Refrigerate the cake for at least 4 hours or overnight for best results.

Nutrition

Keywords: tres leches cake, creamy cake, sponge cake, milk soaked cake, Latin dessert, easy tres leches, whipped cream topping

Find it online: https://evabake.com/creamy-authentic-tres-leches-cake-recipe-easy-step-by-step-guide/