Description
A classic Tres Leches Cake recipe that features a moist sponge cake soaked in three types of milk and topped with fluffy whipped cream and fresh berries. This rich and indulgent Latin American dessert is perfect for celebrations or any time you crave a luscious, milky treat.
Ingredients
For the Cake:
- 1 cup all-purpose flour (or substitute 1:1 gluten free flour)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar (divided: 3/4 cup and 1/4 cup)
- 1 tsp vanilla extract
- 1/3 cup whole milk
For the 3-Milk Syrup:
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
For the Whipped Cream Frosting:
- 2 cups cold heavy whipping cream
- 2 Tbsp granulated sugar
For Garnish (optional):
- 1 cup berries (such as strawberries, blueberries, or raspberries)
Instructions
- Prepare the Pan and Oven: Preheat the oven to 350°F (175°C) and butter a 9×13-inch casserole pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt to ensure the cake rises evenly and has a light texture.
- Separate Eggs: Separate the egg whites and yolks into two separate bowls, preparing them for different treatments in the recipe.
- Beat Egg Yolks and Sugar: Using an electric mixer on high speed, beat the egg yolks with 3/4 cup of sugar until pale yellow and creamy, about 2 minutes. Then stir in the whole milk and vanilla extract to add moisture and flavor.
- Whip Egg Whites: Beat the egg whites on high speed until soft peaks form, about 1 minute. Gradually add the remaining 1/4 cup sugar while continuing to beat on high speed until stiff peaks form but are not dry, about another minute.
- Combine Batter: Pour the egg yolk mixture over the dry ingredients and gently fold together with a spatula. Then carefully fold in the egg white mixture until just combined to maintain the lightness of the batter.
- Bake the Cake: Pour the batter into the prepared pan, spread evenly, and bake at 350˚F for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare the Milk Syrup: In a large measuring cup or bowl with a pouring lip, combine the heavy whipping cream, evaporated milk, and sweetened condensed milk. This mixture will soak into the cake, making it moist and tender.
- Soak the Cake: Once the cake has cooled, pierce the surface all over with a fork to allow better absorption. Slowly drizzle the 3-milk syrup evenly over the cake. Let it rest for 30 minutes to absorb, or cover and refrigerate overnight for deeper flavor and moisture.
- Make Whipped Cream Frosting: Pour the cold heavy whipping cream and granulated sugar into a large chilled mixing bowl. Beat on high speed for 1 1/2 to 2 minutes until thick and spreadable.
- Frost and Garnish: Spread the whipped cream evenly over the soaked cake with a spatula. Decorate the top with fresh berries if desired. Chill before serving for best texture and flavor.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Be careful not to overfold the egg whites to keep the cake light and airy.
- Allowing the cake to soak overnight will enhance the flavor and ensure maximum moisture.
- Use cold heavy cream for better whipping results when making the frosting.
- Fresh berries add a pop of color and freshness, but are optional depending on preference.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
