Easy Tres Leches Cake
This Easy Tres Leches Cake is a modern take on the classic Latin American dessert, featuring a light sponge soaked in a rich mixture of three types of milk, topped with whipped cream and a sprinkle of cinnamon.
Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 0.33 cup whole milk
- 1.5 tsp vanilla extract
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 0.25 cup whole milk (or heavy cream)
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- ground cinnamon to taste
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the egg yolks with 0.75 cups of granulated sugar until pale yellow and thick. Stir in the whole milk and vanilla extract.
- In a separate bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form.
- Gently fold the flour mixture into the egg yolk mixture, then fold in the whipped egg whites carefully.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes until a toothpick comes out clean. Let cool completely.
- In a pitcher, whisk together the evaporated milk, sweetened condensed milk, and whole milk.
- Poke holes in the cooled cake and pour the milk mixture over the top, allowing it to soak in.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar until stiff peaks form and spread over the cake. Sprinkle with ground cinnamon.
Notes
Store in the refrigerator for up to 3-4 days. Best enjoyed cold.