Tres Leches Cake
Tres Leches Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Tres Leches Mixture
- 12 fluid ounces evaporated milk
- 14 fluid ounces sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
For the Whipped Topping
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
⏱️ 5 min
- 4
Beat in the egg yolks one at a time, then stir in 1 teaspoon of vanilla extract.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
⏱️ 5 min
- 6
In a separate clean bowl, beat the egg whites until stiff peaks form.
⏱️ 4 min
- 7
Gently fold the beaten egg whites into the cake batter until no streaks remain. Pour the batter into the prepared baking pan and spread evenly.
⏱️ 3 min
- 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. While still warm, use a fork to poke holes across the entire surface of the cake.
⏱️ 10 min
- 10
While the cake is cooling, prepare the tres leches mixture. In a medium saucepan, combine the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, and 1/2 teaspoon vanilla extract. Heat over medium-low heat, stirring occasionally, until the mixture is warm (do not boil).
⏱️ 8 min
- 11
Pour the warm tres leches mixture evenly over the poked cake. Ensure the entire surface is covered. Let the cake cool completely to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture.
⏱️ 240 min
- 12
Before serving, prepare the whipped topping. In a large bowl, beat the cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min
- 13
Cut the cake into 12 even pieces. Spread the whipped topping over the chilled cake. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tres Leches Cake
For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
For the Tres Leches Mixture
- 12 fluid ounces evaporated milk
- 14 fluid ounces sweetened condensed milk
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
For the Whipped Topping
- 1 1/2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
⏱️ 5 min - 4
Beat in the egg yolks one at a time, then stir in 1 teaspoon of vanilla extract.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
⏱️ 5 min - 6
In a separate clean bowl, beat the egg whites until stiff peaks form.
⏱️ 4 min - 7
Gently fold the beaten egg whites into the cake batter until no streaks remain. Pour the batter into the prepared baking pan and spread evenly.
⏱️ 3 min - 8
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. While still warm, use a fork to poke holes across the entire surface of the cake.
⏱️ 10 min - 10
While the cake is cooling, prepare the tres leches mixture. In a medium saucepan, combine the evaporated milk, sweetened condensed milk, 1/2 cup heavy cream, and 1/2 teaspoon vanilla extract. Heat over medium-low heat, stirring occasionally, until the mixture is warm (do not boil).
⏱️ 8 min - 11
Pour the warm tres leches mixture evenly over the poked cake. Ensure the entire surface is covered. Let the cake cool completely to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milk mixture.
⏱️ 240 min - 12
Before serving, prepare the whipped topping. In a large bowl, beat the cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 13
Cut the cake into 12 even pieces. Spread the whipped topping over the chilled cake. Serve immediately.
⏱️ 5 min