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Home » Categories » Desserts » Tres Leches Cake

Tres Leches Cake

Tres Leches Cake

Prep Time: 20m

Cooking Time: 35m

Servings: 24 or more

A classic Mexican dessert. It doesn't last long (up to 3 days in the fridge) so best to make it before a large gathering. Splitting the recipe in half can be diffucult due to the 5 egg count, but maybe you can use 2 extra-large eggs.


Ingredients

For Cake:

  • 1 cup all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, room temperature, separated
  • 1 cup sugar, divided into ¾ cup and ¼ cup
  • 1/3 cup whole milk
  • 1 tsp vanilla extract
  • 12 oz can evaporated milk
  • 14 oz can sweetened condensed milk
  • ¼ cup whole milk

For Whipped Topping:

  • 1½ cup heavy whipping cream
  • 2 tbsp sugar

Instructions

  1. Preheat oven to 350º F, and grease a 9 x 13" cake pan.
     
  2. In a medium bowl combine flour, baking powder, and salt. Set aside.
     
  3. Separate the egg yolks and whites into two bowls. Using a stnard mixer or electric hand mixer whisk the egg yolks on hig. Slowly stream in ¾ cup sugar to the bowl with the egg yolks. Whip until thick and pale in color.
     
  4. Add in the dry ingredients and gently mix until just combined. Don't over-mix as it can toughen the cake. Transfer mix to a clean bowl and wash out the mixing bowl.
     
  5. Back on the stand mixer fitted with a whisk, beat the egg whites on high speed until light and foamy. Gradually add the remaining ¼ cup of sugar as you mix and continue beating until still peaks form.
     
  6. Remove from the mixer and gently fold the egg whites into the egg yolk batter until just combined.
     
  7. Pour the batter into the prepared baking dish, and even out gently. Bake for 35-40 min, or untli a toothpick inserted in the center of the cake comes out clean. Remove from the oven and set aside.
     
  8. Combine the evaporated milk, sweetened condensed milk, and whole milk into a jug or bowl.
     
  9. Once the cake has cooled slightly, use a toothpick to poke holes all over the top of the cake. Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.
     
  10. Refrigerate the cake for at least 1 hour, but preferably oernight to allow it to soak up the milk.
     
  11. When ready to serve, combine the sugar and heavy cream and whip to stiff peaks. Smooth the whipped cream over the top of the cake. Sprinkle lightly with cinnamon over the top.

The cake will keep covered in the fridge for up to 3 days.