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Tres Leches Cake

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A classic Latin American dessert that combines three types of milk for a moist and flavorful cake topped with whipped cream.

Ingredients

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  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup sweetened condensed milk
  • 1 cup evaporated milk
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract (for topping)
  • Fresh fruit or cinnamon for serving (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
  2. Mix the flour and baking powder in a medium bowl, then set aside.
  3. Cream the softened butter and sugar in a large mixing bowl until light and fluffy. Add the egg yolks and vanilla, mixing well.
  4. Stir in the flour mixture alternately with the whole milk until fully integrated.
  5. Beat the egg whites in another bowl until stiff peaks form and gently fold into the batter.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool the cake in the pan before transferring it to a wire rack.
  8. Mix together the sweetened condensed milk, evaporated milk, and whole milk.
  9. Poke holes in the cooled cake and soak with the milk mixture.
  10. Refrigerate the cake for at least 4 hours or overnight.
  11. Whip the heavy cream with sugar and vanilla, then spread over the chilled cake.
  12. Serve chilled, optionally topped with fresh fruit or a sprinkle of cinnamon.

Notes

This cake is best made a day in advance to allow proper soaking.

Nutrition

Find it online: https://recypez.com/tres-leches-cake-2/

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