Description
This Easy Tres Leches Cake is a moist and creamy Latin American classic cake soaked in a trio of milks and topped with light whipped cream. It’s perfect for celebrations or whenever you crave a luscious dessert with a delicate sponge and rich milk syrup.
Ingredients
Cake Batter
- 1 cup all-purpose flour (or substitute 1:1 gluten-free flour)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar (divided into 3/4 cup and 1/4 cup)
- 1 tsp vanilla extract
- 1/3 cup whole milk
Milk Syrup
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
Whipped Cream Frosting
- 2 cups heavy whipping cream, cold
- 2 Tbsp granulated sugar
Garnish (Optional)
- 1 cup berries
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F and butter a 9×13-inch casserole pan to prevent sticking. Set out three mixing bowls for the batter components.
- Mix Dry Ingredients: In a large bowl, sift together 1 cup flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. This ensures an even distribution of rising agents and removes lumps.
- Separate Eggs: Carefully separate the egg whites and yolks into two separate bowls. This is essential for folding air into the batter via whipped egg whites for a light texture.
- Whisk Egg Yolks: Using an electric mixer on high, beat the egg yolks with 3/4 cup sugar until the mixture is pale yellow and slightly thickened, about 2 minutes. Stir in 1/3 cup whole milk and 1 teaspoon vanilla extract.
- Whip Egg Whites: Beat the egg whites on high speed until soft peaks form, about 1 minute. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff, glossy peaks form but the whites are not dry, approximately 1 additional minute.
- Combine Batter: Pour the egg yolk mixture over the dry ingredients and gently stir with a spatula until combined. Then carefully fold in the whipped egg whites until just incorporated, maintaining as much air as possible for a fluffy cake.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake at 350°F for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before adding the milk syrup.
- Make the Milk Syrup: In a large measuring cup or bowl with a spout, combine 1/3 cup heavy whipping cream, 12 oz evaporated milk, and 9 oz sweetened condensed milk. When the cake has cooled, pierce the top all over using a fork to allow absorption. Slowly drizzle the milk mixture evenly over the cake. Let the cake rest and absorb the syrup for at least 30 minutes, or refrigerate covered overnight for best results.
- Prepare Whipped Cream Frosting: Pour 2 cups of cold heavy whipping cream and 2 tablespoons of granulated sugar into a large chilled mixing bowl. Beat on high speed for 1 1/2 to 2 minutes until thick, whipped, and spreadable.
- Frost and Garnish: Spread the whipped cream evenly over the soaked cake using a spatula. Optionally, decorate the top with 1 cup of fresh berries for a colorful and fresh garnish. Chill before serving.
Notes
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- The cake can be soaked and refrigerated overnight to enhance flavor and moistness.
- Use cold heavy cream for the whipped topping to achieve better volume and texture.
- Garnish with seasonal berries or fruits of your choice to add a fresh, vibrant finish.
- Ensure not to overmix the batter after adding egg whites to keep the cake light and airy.