Description
A classic Latin American dessert, Tres Leches Cake is a moist and airy sponge cake soaked in a rich mixture of three kinds of milk, topped with fluffy whipped cream and fresh berries. This luscious cake combines the light texture of a sponge with the creamy sweetness of evaporated, condensed, and heavy cream, making it a perfect treat for celebrations or any special occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (or substitute 1:1 gluten free flour)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 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
Three Milk Mixture
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
Whipped Cream Frosting
- 2 cups cold heavy whipping cream
- 2 Tbsp granulated sugar
Optional Garnish
- 1 cup berries (such as strawberries, raspberries, or blueberries)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350 °F (175 °C). Butter a 9×13 inch casserole pan to prevent sticking and set aside.
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt to ensure an even and light texture in the cake.
- Separate Eggs: Separate the egg yolks and whites into two different bowls to prepare for different mixing methods.
- Beat Egg Yolks: Using an electric mixer on high speed, beat the egg yolks with 3/4 cup of sugar until the mixture turns a pale yellow, approximately 2 minutes. Then stir in the milk and vanilla extract until combined.
- Whip Egg Whites: In the other bowl, beat the egg whites on high speed until soft peaks form, about 1 minute. Gradually pour in the remaining 1/4 cup sugar and continue beating on high speed until stiff peaks form but they remain moist and not dry, about another 1 minute.
- Combine Batter: Pour the egg yolk mixture over the flour mixture and gently fold together with a spatula. Then carefully fold in the whipped egg whites until just combined, maintaining the airy texture.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven at 350 °F for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Three-Milk Syrup: In a large measuring cup or bowl, blend together the evaporated milk, condensed milk, and 1/3 cup heavy whipping cream until well combined.
- Soak the Cake: Once the cake has cooled, pierce the surface all over with a fork. Slowly drizzle the three-milk mixture evenly over the cake. Allow it to rest for at least 30 minutes to absorb the milk. For best results, cover and refrigerate overnight.
- Make Whipped Cream Frosting: In a large chilled bowl, beat 2 cups of cold heavy whipping cream with 2 tablespoons of granulated sugar 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. Decorate the top with fresh berries if desired. Chill before serving to enhance flavor and texture.
Notes
- You can substitute all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free version.
- Be careful not to overbeat the egg whites or they may become dry and difficult to fold in.
- Allowing the cake to soak overnight improves the flavor and texture by letting the milk fully absorb.
- Make sure the heavy cream used for whipping is very cold to achieve optimal volume and texture.
- Use fresh, ripe berries for garnish to add a fresh and colorful contrast.
- Store leftover cake covered in the refrigerator and consume within 3 days.
