Description
Tres Leches Cake is a moist and rich Latin American dessert made with a light sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk, and heavy cream. Topped with fluffy whipped cream, this cake is a sweet, creamy delight perfect for celebrations or any special occasion.
Ingredients
Scale
Cake Ingredients
- 1 ½ cups cake flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (room temperature, one stick)
- 1 cup sugar
- 5 large eggs (room temperature)
- 2 tsp vanilla extract
Milk Soaking Mixture
- 1 ¼ cup whole milk
- ½ cup heavy whipping cream
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
Whipped Cream Topping
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to ensure it’s ready for baking the cake.
- Combine Dry Ingredients: In a medium bowl, mix the cake flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer, beat together the room temperature butter and sugar until well combined and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing on medium to high speed for about one minute to ensure proper blending.
- Mix in Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, gently scraping the sides of the bowl with a rubber spatula to incorporate everything evenly without overmixing.
- Bake the Cake: Pour the batter into a lightly sprayed 9×13 inch baking pan. Bake in the preheated oven for 23-25 minutes or until the cake springs back when touched lightly.
- Poke Holes: Once baked, use a fork to poke holes evenly all over the top of the cake to allow the milk mixture to soak in more effectively.
- Prepare Milk Mixture: While the cake cools, whisk together the whole milk, ½ cup heavy cream, sweetened condensed milk, and evaporated milk until fully combined.
- Soak the Cake: Pour the milk mixture evenly over the cooled cake, making sure to fill the holes thoroughly to maximize moisture absorption.
- Chill: Cover the cake and refrigerate for 6 to 8 hours, or ideally overnight, to allow it to absorb the milk mixture fully.
- Whip Cream Topping: Whisk the 2 cups of heavy cream until it starts to thicken and hold shape similar to shaving cream. Add sugar and vanilla, then continue whipping until thick and creamy.
- Frost the Cake: Spread the whipped cream topping evenly over the soaked cake.
- Serve: Serve the Tres Leches Cake chilled for best flavor and texture.
Notes
- Make sure eggs and butter are at room temperature for better mixing and cake texture.
- Do not overmix the batter once the dry ingredients are added to keep the cake light and airy.
- Poking holes in the cake is essential for allowing the milk soak to penetrate fully.
- Chilling the cake overnight enhances the flavor and moistness dramatically.
- Use a hand or stand mixer to whip cream efficiently for the topping.
- This cake keeps well refrigerated for up to 3 days.
