Description
A guide to baking a classic Tres Leches Cake, known for its incredibly moist texture and sweet, creamy flavor. This recipe breaks down the process into simple steps for a delicious homemade dessert.
Ingredients
Scale
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- ½ cup milk
- For the Tres Leches Soak:
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- For the Whipped Cream Topping:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional Garnish:
- Ground cinnamon
- Fresh berries (strawberries, raspberries)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg yolks one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- In a separate clean, dry bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in two additions.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before poking holes all over the top with a fork.
- In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Slowly pour the Tres Leches mixture evenly over the cooled cake.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Chill your mixing bowl and whisk (or beaters) in the freezer for about 15 minutes.
- In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
- Spread the whipped cream evenly over the soaked cake.
- Sprinkle with ground cinnamon and/or top with fresh berries.
- Cut into squares and serve chilled.
Notes
- Avoid overmixing the cake batter after adding dry ingredients.
- Ensure no egg yolk remains in the egg whites for proper whipping.
- Chilling bowl and beaters aids in whipping cream faster and maintaining shape.
- Overnight refrigeration allows the cake to fully absorb the milk mixture for maximum moisture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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