Tres leches cake is a traditional Latin American dessert made from a light sponge cake soaked in evaporated, condensed, and whole milk, then topped with whipped cream. The result is a moist, creamy, and lightly sweet cake that's perfect for celebrations.
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Preheat oven to 350°F.
Butter a 9"x11" glass pan, then lightly flour.
Separate the eggs from the yolks and place them in different bowls.
In the bowl of a stand up mixer place the yolks. Slowly add the sugar while beating on high. Continue to mix until the yolks are fluffy and ribbon stage. (Forms a ribbon on top when drizzled back into the bowl.) Mix in the vanilla.
Sift together the flour, baking powder and salt into a bowl.
In another bowl beat the whites until they form soft peaks.
Slowly fold the whites into the yolk mixture using a spatula. Next, slowly sift the flour mixture into the yolk mixture and fold ingredients carefully. Try not to deflate the air whipped into the eggs.
Pour the batter into the prepared pan. Place in center rack, and bake for about 35-40* minutes or until cake tester comes out clean. Allow the cake to cool completely before adding the milk mixture.
In a large bowl whisk together evaporated milk, sweetened condensed milk, and whole milk.
Pour milk mixture all over the cake, and allow it to soak for about an hour before frosting.
Beat whipping cream with the powdered sugar until thick and forms stiff peaks. Spread over cake using a flat frosting spatula.
*I usually check my tres leches cake with a cake tester after about 35 minutes to make sure it does not overcook.
Store covered in the refrigerator for up to 3 days. The cake absorbs milk over time, so it's best served within 24 hours of frosting for optimal texture.
stand mixer · 9x11 inch glass baking pan · cake tester
About an hour. Pour the milk mixture over the cooled cake and let it soak completely before frosting.
Yes. Assemble it up to 24 hours in advance and refrigerate. Add the whipped cream frosting shortly before serving for best texture.
Separating eggs and beating the whites to soft peaks incorporates air, making the sponge cake light and fluffy. Folding them carefully preserves that airiness.
When egg yolks are beaten with sugar until they form a pale, thick ribbon that holds its shape when drizzled back into the bowl—a sign they're fully incorporated and fluffy.
The recipe is designed for a 9"x11" pan. Adjusting size will change baking time and milk absorption; use a similar volume and monitor doneness closely.
