Description
A simple, moist, and creamy tres leches cake topped with light whipped cream, perfect for busy weeknights and comforting dessert cravings.
Ingredients
- 1 cup (120g) all-purpose flour
- 1 ½ teaspoons baking powder
- 5 large eggs, separated
- 1 cup (200g) sugar, divided
- ⅓ cup (80ml) whole milk (for batter)
- 1 teaspoon vanilla extract
- For the tres leches soak:
- 1 can (12 oz / 354ml) evaporated milk
- 1 can (14 oz / 397g) sweetened condensed milk
- 1 cup (240ml) whole milk
- 1 ½ cups (360ml) whipping cream
- 3 tablespoons powdered sugar
- Optional garnish: ground cinnamon or fresh berries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan lightly with butter or non-stick spray.
- Separate the 5 eggs. Place the whites in a large clean bowl and the yolks in a separate bowl.
- Using an electric mixer, beat the egg whites until soft peaks form. Set aside.
- In the bowl with egg yolks, add ¾ cup (150g) sugar and beat until pale and fluffy.
- Mix in the vanilla extract and ⅓ cup whole milk.
- Sift together the flour and baking powder, then gently fold into the yolk mixture.
- Carefully fold in the whipped egg whites in 3 batches using a spatula to keep the batter airy.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, mix evaporated milk, sweetened condensed milk, and 1 cup whole milk in a bowl until blended.
- Once the cake is out of the oven and still warm, poke holes all over with a fork or skewer.
- Slowly pour the milk mixture evenly over the cake, allowing it to soak in.
- Refrigerate the cake for at least 30 minutes or overnight for best results.
- Using chilled mixing bowls and beaters, whip the heavy cream and powdered sugar until soft peaks form.
- Spread the whipped cream evenly over the soaked cake.
- Optionally, dust lightly with ground cinnamon or add fresh berries on top.
- Slice into squares and serve chilled.
Notes
[‘Use room temperature eggs for better volume.’, ‘Gently fold egg whites to keep batter airy and light.’, ‘Pour the milk soak slowly to avoid soggy spots.’, ‘Chill the cake for a few hours or overnight to deepen flavor and improve texture.’, ‘Whip cream until soft peaks form; avoid over-whipping to prevent graininess.’, ‘Make ahead by baking and soaking the cake up to 2 days in advance; add whipped cream before serving.’, ‘Optional toppings include toasted coconut flakes or chopped nuts for crunch.’, ‘For gluten-free, substitute all-purpose flour with a gluten-free baking blend containing xanthan gum.’, ‘For dairy-free, use coconut cream for topping and almond or oat milk in the soak.’]
- Prep Time: 23 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 280
- Sugar: 28
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Protein: 5
Keywords: tres leches cake, whipped cream, easy dessert, moist cake, quick cake recipe, weeknight dessert, tres leches soak