Description
A classic Latin American Tres Leches Cake featuring a moist sponge soaked in a rich mixture of three milks—heavy cream, sweetened condensed milk, and evaporated milk—topped with fluffy whipped cream and a sprinkle of cinnamon.
Ingredients
Scale
Cake
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 large eggs, separated
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Milk Soak
- 1/2 cup heavy cream
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
Topping
- 4 cups whipped cream (prepared separately)
- 1/4 teaspoon ground cinnamon
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with baking spray or butter and lightly flour it to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda to ensure even distribution and a light texture.
- Whip Egg Whites: Using a stand mixer, beat the 5 egg whites on medium-high speed until stiff peaks form, meaning the egg whites hold a firm peak when you lift the whisk. Transfer them carefully to a clean, large bowl to fold in later.
- Cream Butter and Sugar: In the mixer bowl, beat the unsalted butter and sugar on medium speed until the mixture becomes light, fluffy, and pale, about 1-2 minutes.
- Add Egg Yolks and Flavorings: Add the egg yolks one at a time into the creamed butter and sugar, mixing well after each addition. Then incorporate the vanilla extract and whole milk.
- Combine Flour Mixture: Add the sifted flour mixture to the batter and mix just until combined, taking care not to overmix which can toughen the cake.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a spatula, preserving as much air as possible to keep the cake light and airy.
- Bake: Pour the batter evenly into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Milk Soak: While the cake bakes, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl until well combined.
- Soak the Cake: Remove the cake from the oven and immediately pierce the surface all over with a fork or skewer to allow the milk mixture to soak in. Slowly pour the milk mixture evenly over the warm cake. This step infuses the cake with its signature moistness.
- Chill: Cover the soaked cake and refrigerate for at least 3-4 hours, preferably overnight, to let it fully absorb the milk mixture and develop flavor.
- Add Topping and Serve: Before serving, spread the whipped cream evenly over the cake and dust with ground cinnamon for a fragrant and visually appealing finish.
Notes
- Make sure to fold the egg whites gently to maintain the cake’s light texture.
- For best results, chill the cake overnight to allow full absorption of the milks.
- Use whole milk for a richer sponge, but you may substitute with 2% if preferred.
- You can prepare the whipped cream fresh or use store-bought, but fresh whipped cream yields the best texture.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Tres Leches Cake, milk soaked cake, Latin dessert, moist cake, baked cake, three milks cake
