Description
This classic Tres Leches Cake recipe features a light, fluffy sponge cake soaked in a luscious three-milk mixture and topped with sweetened whipped cream. Perfect for celebrations or a rich, creamy dessert, this cake combines the delicate flavors of condensed milk, evaporated milk, and regular milk to create a moist, melt-in-your-mouth texture with a smooth, creamy finish.
Ingredients
For the Cake:
- 1 cup all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- 4 eggs
- ⅓ cup milk
- 1½ teaspoons pure vanilla extract
- Butter, for greasing the baking dish
For the Milk Sauce:
- 14 ounce can condensed milk
- 12 ounce can evaporated milk
- 3 tablespoons milk
For the Topping:
- 1½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Prepare to Bake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.
- Beat the Eggs and Sugar: Using an electric mixer, beat the sugar with the eggs in a separate large bowl until the mixture is fluffy and pale, about 2 to 3 minutes.
- Combine Wet Ingredients: Whisk the milk and vanilla extract into the egg mixture until smooth.
- Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients using a spatula. Mix just until the batter is smooth and free of lumps, being careful not to overmix.
- Bake the Cake: Pour the batter into the prepared baking dish. Tap gently on the countertop to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and let cool completely.
- Prepare Milk Mixture: In a bowl, whisk together the condensed milk, evaporated milk, and the 3 tablespoons of regular milk until well combined.
- Poke and Soak the Cake: Using a fork, poke holes all over the cooled cake to allow the milk mixture to soak in. Slowly pour the milk mixture evenly over the cake, ensuring the edges are well saturated.
- Chill: Refrigerate the soaked cake for at least 2 to 3 hours; chilling overnight is ideal for full absorption and flavor development.
- Whip the Topping: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract using a handheld mixer until stiff peaks form.
- Serve: Spread the whipped cream layer evenly over the chilled, milk-soaked cake. Cut the cake into squares and serve chilled for the best taste and texture.
Notes
- Ensure eggs are at room temperature before beating for a fluffier cake.
- Do not overmix the batter once the flour is added to prevent a dense cake.
- Chilling the cake overnight enhances the flavors and moistness significantly.
- Use full-fat dairy products for the creamiest texture and richest taste.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
