Description
This Indulgent Tres Leches Cake is a moist and creamy dessert loved by many. Featuring a light sponge cake soaked in a luscious three-milk mixture of evaporated milk, sweetened condensed milk, and heavy cream, then topped with fluffy whipped cream and garnished with fresh strawberries or mint, it delivers rich flavors and a perfect balance of sweetness and texture.
Ingredients
Scale
Cake:
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup whole milk (or almond milk for dairy-free option)
- 1 teaspoon vanilla extract
Milk Soaking Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Fresh strawberries or mint (for garnish)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Beat eggs and sugar: In a large mixing bowl, combine 6 large eggs and 1 cup granulated sugar. Beat on high speed for about 5 minutes until the mixture becomes thick, pale, and voluminous, providing structure for the cake.
- Fold in dry ingredients: Sift together 1 cup all-purpose flour and 1 teaspoon baking powder. Gently fold these dry ingredients into the egg mixture to maintain airiness.
- Add milk and vanilla: Pour in 1/3 cup whole milk and 1 teaspoon vanilla extract. Gently fold until everything is just combined, being careful not to deflate the batter.
- Bake the cake: Pour the batter into the greased pan and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool and prick the cake: Let the cake cool completely. Once cooled, use a fork to poke holes all over the surface to allow the milk mixture to soak in.
- Prepare milk soaking mixture: In a medium bowl, whisk together 1 can evaporated milk, 1 can sweetened condensed milk, and 1/2 cup heavy cream until combined.
- Soak the cake: Slowly pour the milk mixture evenly over the pierced cake. Let the cake absorb the liquid, ideally chilling it for several hours before proceeding.
- Make whipped cream topping: Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form, creating a light, fluffy topping.
- Decorate and serve: Spread the whipped cream evenly over the soaked cake, sprinkle optional ground cinnamon, and garnish with fresh strawberries or mint leaves for a vibrant presentation.
Notes
- For a dairy-free version, substitute whole milk with almond milk in the cake batter.
- Chilling the cake for several hours or overnight improves moisture absorption and flavor melding.
- Ensure eggs and sugar are beaten thoroughly to get a light, airy cake texture.
- Use a gentle folding technique to retain air in the batter, which is crucial for a tender crumb.
- If desired, dust additional ground cinnamon on top for a warm, inviting flavor.
- Fresh fruit garnish adds freshness and color contrast to the rich cake.
