The Best Tres Leches Cake (Print Version)
# Ingredients:
→ Cake
01 -
5 large eggs, separated
02 -
1 cup granulated sugar, divided
03 -
1/3 cup whole milk
04 -
1 teaspoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1 1/2 teaspoons baking powder
07 -
1/4 teaspoon salt
→ Tres Leches Mixture
08 -
14-ounce can sweetened condensed milk
09 -
12-ounce can evaporated milk
10 -
1/2 cup heavy whipping cream
→ Whipped Cream Topping
11 -
2 cups heavy whipping cream
12 -
3 tablespoons confectioners’ sugar
13 -
Cinnamon (optional, for garnishing)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9×13-inch pan with aluminum foil, spray with floured cooking spray or grease and flour the pan. Set aside.
02 -
In a stand mixer fitted with the paddle attachment, beat 5 egg yolks with 3/4 cup granulated sugar on medium-high speed until pale yellow and doubled in volume, about 4 minutes. Add 1/3 cup whole milk, 1 teaspoon vanilla extract, flour, baking powder, and salt. Mix on low speed until combined. Do not overmix.
03 -
In a medium bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form but not dry.
04 -
Gently fold the whipped egg whites into the cake batter. Transfer the batter into the prepared pan, smoothing the top with a spatula.
05 -
Bake for 32–35 minutes, or until the center is set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool the cake in the pan on a wire rack.
06 -
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and heavy cream.
07 -
Using a fork, poke holes all over the cooled cake (about 100 times). Slowly pour the tres leches mixture over the cake, allowing it to soak evenly, including the edges. Refrigerate for at least 2 hours or overnight.
08 -
In a stand mixer fitted with the whisk attachment, beat the heavy cream on high speed until thickened and spreadable. Add the confectioners’ sugar and mix until combined.
09 -
Spread the whipped cream over the chilled cake. Optionally garnish with cinnamon. Serve immediately.
# Notes:
01 -
For best results, do not add whipped cream topping until the day of serving. Cake keeps for up to 4 days in the fridge but will become increasingly moist on the bottom.