Tres Leches Cake
A light, egg-leavened sponge cake (no butter or oil) soaked overnight in three milks — evaporated, condensed, and cream — then topped with whipped cream.
VegetarianDessert
⚠ Contains: Gluten, Egg, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, separated
- 1 cup sugar, divided
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 can (12oz) evaporated milk
- 1 can (14oz) sweetened condensed milk
- 1/4 cup heavy cream (for the soak)
- 1 1/2 cups heavy cream, whipped with 2 tbsp sugar (for topping)
- Cinnamon, for dusting (optional)
Steps
- Whisk together the flour, baking powder, and salt.
- Beat the egg whites to soft peaks, then gradually add half the sugar, beating to stiff, glossy peaks.
- In a separate bowl, beat the egg yolks with the remaining sugar until pale and thick, then mix in the whole milk and vanilla.
- Fold the dry ingredients into the egg yolk mixture, then gently fold in the whipped egg whites in batches, being careful not to deflate the batter.
- Pour into a greased 9x13-inch pan and bake at 350°F (175°C) for 25-30 minutes, until a toothpick comes out clean. Let cool completely.
- Whisk together the evaporated milk, condensed milk, and the 1/4 cup heavy cream.
- Poke holes all over the cooled cake with a fork or skewer, then slowly pour the milk mixture evenly over the top, letting it soak in.
- Refrigerate for at least 4 hours, ideally overnight, so the cake fully absorbs the milk.
- Top with whipped cream and a dusting of cinnamon before serving.