Tres Leches Cake
Tres Leches Cake is a simple, decadent cake to make for any occasion. This cake is soaked in a three milk mixture or maximum moistness, and topped with a light and fluffy cinnamon whipped cream!
Servings:12 servings
Ingredients
For the Tres Leches Cake
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp ground cinnamon
- 6 eggs, separated
- 1 cup sugar
- 1 tsp vanilla
- 1 cup milk, plus 6 tablespoons
- 8 tbsp condensed milk
- 8 tbsp evaporated milk
For the Cinnamon Whipped Cream
- 1 ¼ cups heavy cream
- 2 tbsp powdered sugar
- ⅛ tsp ground cinnamon
Instructions
- Preheat the oven to 350 degrees and butter the bottom of a deep 13x9 inch pan or baking dish. Line just the bottom of the pan with baking parchment without leaving any sort of non-stick on the sides.
- Whisk together the flour, baking powder, salt and cinnamon, and set aside.
- In a large bowl, using an electric hand mixer, beat together the egg yolks and 1/2 cup of sugar until the mixture is thick, pale, and the sugar is no longer grainy. Beat in the vanilla, followed by 1 cup of milk.
- In another large bowl, either using a clean set of beaters (or wash them up before moving onto this step) or in your stand mixer using the whip attachment, whip the egg whites until the hold soft peaks. Gradually beat in the remaining 1/2 cup of sugar until the mixture is thick, glossy and holds stiff peaks.
- Using a metal spoon, fold the flour mixture into the egg yolks. Then, 1/3 at a time fold the egg whites into the cake batter until you have a light, airy mixture with no egg lumps.
- Bake for 25-30 minutes until risen, golden and a skewer inserted into the middle comes away clean. Allow to cool in the pan.
- Meanwhile, whisk together the remaining 6 tablespoons of milk, the condensed milk and the evaporated milk, and set aside.
- Using a wooden skewer, poke holes all over the top of the cake. Pour over the milk mixture until the liquid is sitting on top of the cake. Leave it for 5-10 minutes for it to absorb before continuing until all the liquid is either soaked into or sitting on top of the cake.
- Cover and chill for 2 hours to allow the milk mixture to fully absorb into the cake.
- Add the powdered sugar and the cinnamon to the heavy cream and gently whip until it holds its shape to make the topping. Spread this generously over the top of the cake, and sprinkle with a little more cinnamon just before serving.
Notes
Serving suggestion: Keep refrigerated but bring it up to room temperature just before serving.
Nutrition
Calories: 331 kcal, Carbohydrates: 44 g, Protein: 8 g, Fat: 14 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.01 g, Cholesterol: 120 mg, Sodium: 241 mg, Potassium: 188 mg, Fiber: 1 g, Sugar: 28 g, Vitamin A: 576 IU, Vitamin C: 1 mg, Calcium: 161 mg, Iron: 2 mg