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Deliciously Soft Tres Leches Cake

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A light and moist cake soaked in three types of milk, perfect for any occasion.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 5 large room temperature eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole milk (for the batter)
  • 1 can evaporated milk (for soaking)
  • 1 can sweetened condensed milk (for soaking)
  • 1/2 cup whole milk or heavy cream (for soaking)
  • 1 1/2 cups cold heavy cream (for topping)
  • 2 to 3 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla (for topping)
  • Optional: ground cinnamon and fresh strawberries

Instructions

  1. Prep: Heat oven to 350°F. Grease your 9×13 pan or line with parchment.
  2. Dry ingredients: Whisk flour, baking powder, and salt together.
  3. Egg whites: In a clean bowl, whip whites on medium high to soft peaks. Slowly add 1/4 cup sugar until glossy. Set aside.
  4. Egg yolks: Beat yolks with remaining 1/2 cup sugar until pale and thick, about 2 to 3 minutes. Mix in vanilla and 1/3 cup milk.
  5. Combine: Add dry ingredients to yolk mixture just until combined. Gently fold in the whipped whites in two additions.
  6. Bake: Spread in pan and bake for 22 to 26 minutes, until golden and the center springs back.
  7. Soak: Cool for 10 minutes. Use a fork to poke holes all over the cake. Whisk evaporated milk, condensed milk, and milk or cream, then slowly pour over the warm cake. Let it sit for 30 minutes at room temp, then chill for at least 3 hours.
  8. Topping: Whip cold cream, powdered sugar, and vanilla to soft peaks. Spread over chilled cake. Dust with cinnamon and add berries if desired.

Notes

Let the cake chill overnight for the most tender bite. The flavor improves after a day.

Nutrition

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