Description
This Berry Tres Leches Cake is a light and moist sponge cake soaked in a luscious three-milk mixture and layered with creamy mascarpone whipped frosting and fresh berries. Perfect for celebrations or a decadent dessert, this recipe combines the classic Latin American tres leches with a fresh berry twist, making it both visually stunning and deliciously satisfying.
Ingredients
Sponge Cake
- 6 large eggs
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
Mascarpone Whipped Cream Frosting
- 16 oz mascarpone cheese, softened at room temperature
- 2 tsp vanilla extract
- 2 tbsp sweetened condensed milk (optional)
- 1 cup confectioner’s sugar
- 2 cups heavy cream, chilled
Tres Leches Mixture
- 1 cup sweetened condensed milk
- ½ cup evaporated milk
- ½ cup whole milk
Berry Filling and Garnish
- 6 cups mixed berries (such as strawberries, blackberries, and other fresh berries), washed and prepared
Instructions
- Making the Sponge Cake: Preheat your oven to 350°F (177°C) and line two 8-inch cake pans with parchment paper, leaving the sides ungreased to help the cakes rise properly. In a stand mixer bowl, whisk together the eggs, sugar, and vanilla extract on high speed for 7 to 10 minutes until the mixture becomes fluffy, pale, and voluminous. If using a hand mixer, this will take about 15 minutes. Combine the flour and baking powder and sift into the egg mixture in thirds, folding gently but thoroughly after each addition to maintain the airiness.
- Baking the Cake Layers: Divide the batter evenly between the prepared pans and level out with an offset spatula. Bake for 20 to 22 minutes or until the tops are golden and a toothpick inserted comes out clean. Immediately loosen the edges with a knife, invert the cakes onto cooling racks, remove the parchment, and let cool completely.
- Preparing the Mascarpone Whipped Cream Frosting: While the cakes cool, beat the softened mascarpone cheese, vanilla, optional sweetened condensed milk, and confectioner’s sugar on medium speed until smooth and creamy. Gradually add the chilled heavy cream, starting slow and increasing to high speed, whipping for 3 to 4 minutes until stiff peaks form. Keep refrigerated if not using immediately.
- Making the Tres Leches Mixture: Whisk together the sweetened condensed milk, evaporated milk, and whole milk in a large measuring cup until fully combined and uniform.
- Preparing the Berries: Wash and dry the berries thoroughly. Slice strawberries thinly and cut large blackberries in half to ensure even layering and easy eating.
- Assembling the Cake: Once the cakes are completely cooled, carefully slice each cake layer horizontally with a serrated knife to create four thin layers total. Place the first layer on your cake stand and generously spoon the tres leches mixture over it to soak thoroughly. Spread about 1½ cups of mascarpone frosting evenly over the soaked cake, then scatter a layer of mixed berries, gently pressing them into the frosting. Repeat these steps with the next layer and berries.
- Finishing the Cake: For the final layer, soak it well with the tres leches mixture, then invert it onto the top. Spread the remaining frosting on top and garnish with additional berries and edible flowers if desired to create a beautiful presentation.
- Chilling: Refrigerate the assembled cake for at least 2 to 3 hours to allow the flavors to meld and the cake to set. If preparing in advance, wrap the sides tightly with plastic wrap or frost the sides with extra frosting (prepare 1 ½ times the frosting recipe for this) to help maintain the cake’s structure for a couple days.
Notes
- Be sure to let the cake layers cool completely before slicing to avoid crumbling.
- Folding the flour gently into the egg mixture helps keep the batter light and airy for a delicate sponge.
- Use chilled heavy cream for the frosting to achieve stiff peaks easily.
- Soaking the sponge layers with the tres leches milk while still warm helps the cake absorb the liquid better.
- The optional sweetened condensed milk in the frosting adds extra sweetness and richness but can be omitted for a less sweet frosting.
- Wrap the cake sides with plastic wrap during chilling to prevent drying out if not frosting the sides.
- Fresh berries not only add flavor but also provide a beautiful, colorful finish to this cake.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
