Description
Indulge in the rich, moist goodness of this Homemade Tres Leches Cake that’s a classic Mexican dessert. This soaked cake topped with whipped cream is a heavenly treat for any occasion.
Ingredients
Scale
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Tres Leches Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
Topping:
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon and fresh berries for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare batter: In a large mixing bowl, beat egg yolks with 3/4 cup sugar until pale. Stir in milk and vanilla. Fold in flour mixture.
- Whip egg whites: In a separate bowl, beat egg whites with remaining sugar until stiff peaks form. Fold into batter.
- Bake: Pour batter into pan and bake for 25–30 minutes. Cool completely.
- Prepare Tres Leches: Whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Soak cake: Poke holes in cake and pour milk mixture over. Refrigerate for 4 hours.
- Whip topping: Beat whipping cream, sugar, and vanilla until peaks form. Spread over cake.
Notes
- This cake is best made a day ahead to allow the milk mixture to fully soak in.
- Take care not to overmix the batter for a light texture.
- The topping can be customized for sweetness or convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
