Tres Leches Cake

Ultra-moist sponge cake soaked in three types of milk and topped with fluffy whipped cream.

Nutrition per serving

• 1 cupAll-purpose flour
• 1½ tspBaking powder
• 5Eggs
• 1 cupSugar
• ⅓ cupWhole milk
• 1 tspVanilla extract
• 1 can (12 oz)Evaporated milk
• 1 can (14 oz)Condensed milk
• 1 cup + 1 cupHeavy cream
• for garnishCinnamon

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 9x13 baking pan.

2. 2

   Separate eggs. Beat yolks with ¾ cup sugar until pale yellow. Stir in milk and vanilla.

3. 3

   Sift flour and baking powder into the yolk mixture and fold gently.

4. 4

   Whip egg whites with remaining ¼ cup sugar to stiff peaks. Fold into batter in thirds.

5. 5

   Pour into pan and bake 25-30 minutes until a toothpick comes out clean.

6. 6

   Mix evaporated milk, condensed milk, and 1 cup heavy cream together.

7. 7

   Poke holes all over the warm cake with a fork. Pour milk mixture evenly over the cake.

8. 8

   Refrigerate for at least 4 hours or overnight to absorb.

9. 9

   Whip remaining 1 cup heavy cream with 2 tbsp sugar. Spread over cake and dust with cinnamon.

💡 Tips for Tres Leches Cake

• • Bring dairy ingredients to room temperature before mixing for a smoother texture.
• • Use room-temperature eggs for more even cooking and better volume.

Frequently Asked Questions

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