Best Tres Leches Cake
Your friends and family will not believe this tres leches cake didn't come from a professional bakery! Follow my foolproof steps to make a super light, ultra-moist, and irresistible milk-soaked cake in just 10 minutes of prep time.
Servings: 16
Ingredients
Cake
- 1 cup (120g) all-purpose flour
- 1 Tbsp baking powder
- ¼ tsp salt
- 5 large eggs separate into yolks and whites
- 1 cup (198g) granulated sugar divided
- ⅓ cup (79ml) whole milk
- 1 tsp vanilla extract
Tres Leches Layer
- 1 can evaporated milk 12 oz
- 1 can sweetened condensed milk 14 oz
- ¼ cup (59ml) heavy cream
Whipping Topping
- 2 cups (473ml) cold heavy whipping cream 1 pint
- ½ cup (56g) powdered sugar
- 1 tsp vanilla extract
Instructions
Cake
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick cooking spray. Separate the yolks from the whites.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 cup (120g) all-purpose flour, 1 Tbsp baking powder, ¼ tsp salt
- In a large mixing bowl, beat the egg yolks with ¾ cup of granulated sugar until the mixture is pale and slightly thick, 1-2 minutes. Add in the milk and vanilla extract, mix well.5 large eggs, 1 cup (198g) granulated sugar, ⅓ cup (79ml) whole milk, 1 tsp vanilla extract
- Gradually add the dry ingredients to the egg yolk mixture. Mix until just combined.
- In a separate clean, dry bowl, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue to whip until glossy stiff peaks form, about 6-8 minutes total
- Gently fold the whipped egg whites into the batter until well combined. Be careful not to deflate the egg whites.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the baking dish before adding the milk layer.
Tres Leches Layer
- In a mixing bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream. Mix well.1 can evaporated milk, 1 can sweetened condensed milk, ¼ cup (59ml) heavy cream
- Once the cake has cooled, use a fork to poke holes all over the cake. This will allow the tres leches mixture to soak in.
- If you want the traditional version that is more saturated and rich, pour all 3.5 cups of the milk mixture over the cake. If you want a less saturated version, pour 2.5 cups of the milk mixture over the cake. Pour the tres leches mixture evenly over the cake, making sure to cover the sides too.
- Cover and refrigerate the cake for at least 2 hours or overnight to allow the cake to absorb the tres leches mixture.
Whipped Topping
- Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
- Remove the bowl from the freezer. Add the heavy cream, powdered sugar, and vanilla extract, beat with an electric mixer for 4-5 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.2 cups (473ml) cold heavy whipping cream, ½ cup (56g) powdered sugar, 1 tsp vanilla extract
- Spread the whipped cream over the cake. Top with fresh fruit and a sprinkle of cinnamon if desired.
- This cake is best eaten the day it’s made.
Video
Nutrition
Serving: 1slice | Calories: 229kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 147mg | Potassium: 68mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 572IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 1mg