Description
Experience a moist, creamy Tres Leches Cake recipe. My easy method brings this sweet, milk-soaked dessert to life with simple ingredients and plenty of love.
Ingredients
Scale
- Cake Base Essentials:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- Tres Leches Soak:
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- ½ cup heavy cream
- Whipped Topping & Garnish:
- 1 ½ cups cold heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon, for dusting
Instructions
- Crafting Your Tres Leches Cake Base:: First, let’s get the oven ready; preheat it to 350°F (175°C), and grease and flour a 9×13 inch baking pan. I always forget to do this step properly and end up with a cake stuck to the pan, so really get into those corners! In a big bowl, whisk together your flour and baking powder. In another bowl, beat those eggs with the sugar until they’re pale and fluffy—this is where you’re building air, so don’t rush it. Gently fold in the whole milk and vanilla, then slowly add the dry ingredients until just combined. Overmixing is a no-go here, you want a tender cake, not a tough one!
- Bake and Cool the Tres Leches Cake:: Pour your batter into the prepared pan and pop it into the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. When it’s done, the kitchen will start to smell amazing, like a proper bakery! Let the cake cool in the pan on a wire rack for about 15-20 minutes. This cooling time is crucial before the next step; trying to soak a piping hot cake just makes it fall apart, I learned that the hard way, oops!
- Prepare the Tres Leches Soak:: While the cake is cooling, grab a medium bowl and combine your evaporated milk, sweetened condensed milk, and that lovely heavy cream. Whisk them together until everything is perfectly blended. This is the magic potion, the heart of our Tres Leches Cake! Taste it – it should be sweet and creamy. If you’re feeling a little adventurous, a tiny splash of rum extract or a scraped vanilla bean could go in here, but I usually stick to the classic.
- Soak the Tres Leches Cake:: Once the cake has cooled a bit, grab a fork and go to town! Poke holes all over the surface, seriously, make a lot of them. This is where the cake gets to drink up all that delicious milk mixture. Slowly, and I mean slowly, pour the tres leches mixture evenly over the entire cake. It might look like a lot, but trust the process. You’ll see the cake start to absorb it, and that’s a beautiful sight. Don’t rush it; let it sit for a few minutes between pours if it seems like it’s struggling to absorb.
- Chill for the Best Tres Leches Cake:: Cover the pan loosely with plastic wrap and pop it into the refrigerator for at least 4 hours, or even better, overnight. This chilling time is non-negotiable for a truly amazing Tres Leches Cake. It allows the cake to fully absorb all that milky goodness, transforming it into that signature moist, tender dessert we’re aiming for. I’ve tried to rush this once for a dinner party, and the cake was just wet, not perfectly soaked. Learn from my impatience!
- Whip the Topping & Serve Your Tres Leches Cake:: When you’re ready to serve, pour your very cold heavy cream into a chilled mixing bowl. Add the powdered sugar and vanilla extract. Beat with an electric mixer on high speed until you have stiff peaks—light, airy, and fluffy! Spread this glorious whipped cream evenly over the chilled Tres Leches Cake. Finish with a dusting of ground cinnamon, and maybe some fresh berries if you’re feeling fancy. Slice, serve, and watch everyone’s eyes light up!