Description
Experience the rich and moist delight of The Best Tres Leches Cake, a classic Latin American dessert soaked in a luscious three-milk mixture and topped with fluffy whipped cream. This recipe features a tender sponge cake baked to perfection, soaked with whole milk, sweetened condensed milk, and evaporated milk, making each bite incredibly moist and flavorful. Perfect for celebrations or a sweet treat anytime, this cake is simple to prepare and absolutely irresistible.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients for Cake
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Milk Soak
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
Whipped Topping
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing and lightly flouring it to prevent the cake from sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes with an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully. Then, mix in the vanilla extract until combined.
- Combine Ingredients: Gradually add the dry ingredients alternately with the 1/2 cup of whole milk to the wet mixture, beginning and ending with the dry ingredients. Stir gently and mix until just combined, being careful not to overmix to maintain a tender crumb.
- Bake: Pour the batter into the prepared baking dish and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10 minutes after baking.
- Prepare Milk Soak: In a bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk until well blended, creating the signature tres leches milk soak.
- Soak the Cake: Using a fork or skewer, poke holes all over the warm cake to allow the milk mixture to penetrate deeply. Slowly pour the milk mixture evenly over the cake, making sure it absorbs all the liquid. Refrigerate the cake for at least 1 hour, preferably overnight, to fully soak the flavors.
- Make Whipped Topping: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and airy consistency for topping.
- Decorate: Spread the whipped cream evenly over the soaked cake. Garnish as desired, such as with fresh berries or a sprinkle of cinnamon, and keep refrigerated until ready to serve.
Notes
- For best results, chill the cake overnight to allow the milk mixture to fully soak the sponge.
- You can garnish the cake with cinnamon, fresh fruit, or toasted coconut for added flavor and presentation.
- Use room temperature ingredients to help create a smooth and fluffy cake batter.
- Make sure not to overbake the cake to keep it moist and tender.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
