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Authentic Tres Leches Cake Recipe: Ultra-Moist Latin Dessert Perfection

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An authentic, ultra-moist Tres Leches Cake featuring light sponge cake soaked in a sweet mixture of three milks and topped with billowy whipped cream. This traditional Latin American dessert is perfect for celebrations and actually improves overnight, making it ideal for make-ahead entertaining.

Ingredients

Scale

For the Sponge Cake:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup granulated sugar, divided
  • 1/3 cup whole milk
  • 1 teaspoon vanilla extract

For the Tres Leches Mixture:

  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream (or whole milk)
  • 2 tablespoons rum or 1 teaspoon vanilla extract (optional)

For the Whipped Cream Topping:

  • 2 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions

  • Prepare your pan and oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray, then lightly flour it, tapping out excess. This prevents sticking and ensures easy serving.
  • Sift dry ingredients: In a medium bowl, sift together flour, baking powder, and salt. Sifting is crucial for a light texture—it aerates the flour and removes lumps. Set aside.
  • Separate eggs carefully: Separate egg whites and yolks into two large bowls, ensuring no yolk gets into the whites (even a tiny bit prevents proper whipping). Let both come to room temperature if they aren’t already.
  • Beat egg yolks: Using an electric mixer on medium-high speed, beat egg yolks with 3/4 cup sugar for 2-3 minutes until pale yellow and creamy. Add milk and vanilla extract, beating until well combined.
  • Make meringue: In a separate clean, dry bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining 1/4 cup sugar while continuing to beat on high speed until stiff, glossy peaks form (about 3-4 minutes). This is crucial for cake lightness!
  • Fold gently: Pour egg yolk mixture into flour mixture, gently folding with a rubber spatula just until combined. Don’t overmix! Now gently fold in the whipped egg whites in three additions, being careful not to deflate them. Use a folding motion rather than stirring.
  • Bake the cake: Pour batter into prepared pan, smoothing the top gently. Bake for 25-30 minutes until the top is golden and a toothpick inserted in the center comes out clean. The cake should spring back when lightly touched.
  • Cool completely: Remove from oven and let cool in the pan on a wire rack for at least 30 minutes. The cake must be completely cool before adding the milk mixture, or it will become mushy.
  • Prepare tres leches mixture: In a large bowl or pitcher, whisk together evaporated milk, sweetened condensed milk, heavy cream, and rum or vanilla if using. Mix until completely smooth and well combined.
  • Poke holes: Once cake is cool, use a fork or wooden skewer to poke holes all over the surface, spacing them about 1/2 inch apart. Poke all the way to the bottom—this allows the milk to penetrate throughout.
  • Pour milk mixture slowly: Gradually pour the tres leches mixture over the entire cake, allowing it to absorb before adding more. Start at the edges and work your way to the center. Pour slowly and evenly to ensure complete absorption. Reserve about 1/4 cup if you want to add more later.
  • Refrigerate and soak: Cover the cake tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight. This soaking time is essential—the longer it sits, the better it tastes!
  • Make whipped cream topping: When ready to serve, beat cold heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form (3-4 minutes). Don’t overbeat or you’ll make butter!
  • Top and serve: Spread whipped cream evenly over the soaked cake. Dust lightly with ground cinnamon using a fine-mesh sieve. Slice and serve cold. Optional: garnish with fresh strawberries or maraschino cherries.

Notes

  • Cake must be completely cool before adding milk mixture to prevent sogginess
  • For best flavor, make at least 4 hours ahead or preferably overnight
  • Don’t skip poking holes—this is essential for milk absorption
  • Use full-fat dairy products for authentic taste and texture
  • Fold egg whites gently to maintain airiness in the batter
  • Store covered in refrigerator; whipped cream topping lasts 2-3 days
  • Can make without rum for family-friendly version
  • For extra stability, add 1 tablespoon cornstarch to whipped cream

Nutrition

Find it online: https://focialy.com/tres-leches-cake-recipe/