Tres Leches Cake
This Tres Leches cake is an ultra soft and moist cake that is soaked with a mixture of three "milks" and topped with a thick layer of fresh whipped cream. It's an easy and delicious cake that is perfect for a crowd, and perfect for serving up for Cinco de Mayo!
Servings: 20
Calories: 254kcal
Equipment
- Large Mixing Bowl
Ingredients
For the Vanilla Sponge Cake:
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 5 large eggs (divide the whites and yolks)
- 1 cup granulated sugar (separated)
- 1/2 cup whole milk
- 1 tsp vanilla extract
For the Three Milks:
- 14 oz sweetened condensed milk (2-14oz cans)
- 10 oz evaporated milk
- 1/2 cup whole milk
For the Whipped Cream Topping:
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- cinnamon sugar (for garnish)
Instructions
For the Vanilla Sponge Cake:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 baking pan, and set aside.
- In a small bowl, sift in the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, add the egg yolks, and 3/4 cup of the sugar. Beat them together until the egg yolks are a pale yellow and double in size, about 2 minutes.
- Add in the milk, and vanilla extract, and stir them into the egg yolks on low speed.
- Add the flour mixture into the egg yolks and fold them together until combined.
- Clean out the stand mixer bowl completely, or use another large bowl and beat the egg whites and remaining 1/4 cup of sugar for about 4 minutes, or until you have stiff peaks.
- Add half the egg whites to the flour mixture and fold them together. Then add the other half and carefully fold them together until you have no streaks of egg white.
- Pour the batter into the prepared baking pan.
- Bake the cake for 18 to 22 minutes. until a toothpick comes out clean.
- Cool the cake for 30 minutes.
- Poke the top of the cake all over with a wooden bamboo skewer.
For the Three Milks:
- Whisk the three kinds of milk together in a large bowl, then pour them over the top of the warm cake.
- Cover the cake and place it in the fridge for 2 to 3 hours, up to overnight to chill.
For the Whipped Cream Topping:
- Add the heavy cream, sugar, and vanilla to a medium sized bowl, and whip at high speed until stiff peaks form.
- Spread the whipped cream evenly over the top of the cake.
- Sprinkle the top of the cake with cinnamon.
- Cover the cake and place it in the fridge until ready to serve.
Nutrition
Calories: 254kcal | Carbohydrates: 34g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 79mg | Sodium: 97mg | Potassium: 210mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg