One of my fundamental beliefs in life is that it’s not a celebration without cake, and this tres leches cake is the best way to ring in your next birthday, holiday, or to just enjoy with family and friends. The light sponge perfectly soaks up the sweet milk mixture and the salted whipped cream top gives the cake the perfect balance.
I added salt to the whipped cream at the last second before whipping, and it ended up making the cake one of the best renditions of tres leches I’ve ever had.
I never ate tres leches as a kid, but after having it on my 18th birthday, I haven’t been able to get enough. There are lots of bakeries all over LA that make this cake, but making it at home is a fun activity to do with loved ones that results in a delicious dessert you can eat for days. The milk continues soaking into the cake in the fridge, so it’s even more moist and sweet after a few days.
Sprinkle the top with cinnamon for extra flavor and enjoy with berries or another bright, tangy fruit 🙂
Tres Leches Cake Recipe
Prep Time
X
Cook Time
X
Serves
X
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 tsp vanilla extract
- ½ tsp salt
Tres Leches Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup whole milk
Topping:
- 1 pint heavy whipping cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
- ½ tsp salt
Steps
1
Preheat your oven to 350°F (175°C).
2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3
In a large bowl, use an electric mixer to beat egg yolks with ¾ cup sugar until the mixture turns pale yellow and thick.
4
Stir in milk and vanilla extract.
5
Gently fold the dry ingredients into the yolk mixture until just combined—do not overmix.
6
In a clean bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
7
Gently fold the beaten egg whites into the batter using a spatula, making sure not to deflate them.
8
Pour the batter into your prepared pan and spread evenly.
9
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
10
Allow the cake to cool completely in the pan (about 30–40 minutes).
11
In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream until smooth.
12
Once the cake has cooled, poke holes all over the top using toothpick.
13
Slowly pour the milk mixture over the entire cake, making sure it soaks evenly. Pay close attention to the edges of the cake.
14
Cover and refrigerate for at least 4 hours (or overnight for best flavor and texture).
15
For the topping: In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
16
Spread the whipped cream evenly over the soaked cake.
17
Dust lightly with ground cinnamon.
18
Top with fresh berries or sliced strawberries for color.
19
Slice and serve chilled.