Description

Experience the ultimate indulgence with this classic Tres Leches Cake recipe, perfect for any celebration or a delightful treat. This moist and flavorful cake is soaked with three types of milk—evaporated milk, sweetened condensed milk, and heavy cream—creating a rich and tender dessert topped with fluffy whipped cream and a hint of cinnamon, garnished with fresh strawberries or mint for a refreshing finish.

Ingredients

Scale

Cake Base

6 large eggs (Provides structure and airiness; use fresh eggs for best volume.)
1 cup granulated sugar (Adds necessary sweetness; can substitute with a sugar alternative.)
1 cup all-purpose flour (Forms the cake base; gluten-free flour can be used as an alternative.)
1 teaspoon baking powder (Acts as a leavening agent; ensure it’s fresh.)
1/3 cup whole milk (Adds moisture; can substitute with non-dairy milk.)
1 teaspoon vanilla extract (Enhances flavor; use quality for richer taste.)

Milk Mixture

1 can (12 oz) evaporated milk (Creates the iconic soaking result.)
1 can (14 oz) sweetened condensed milk (Sweetens and moistens the cake; no substitutes can replicate its unique flavor.)
1/2 cup heavy cream (Adds richness; coconut cream can be used as a non-dairy version.)

Topping

1 cup heavy cream (Creates the whipped topping; use whipped coconut cream as a non-dairy alternative.)
2 tablespoons powdered sugar (Sweetens the whipped cream topping.)
1/2 teaspoon vanilla extract (Adds extra flavor to the whipped cream.)

Garnish

1/4 teaspoon ground cinnamon (Optional for garnish; can substitute with cocoa powder.)
fresh strawberries or mint (For garnish; opt for seasonal fruits.)

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Instructions

Prepare the Cake Batter: Separate the egg yolks and whites. Beat the egg yolks with half of the sugar until light and fluffy. Stir in the milk and vanilla extract. In a separate bowl, sift together the flour and baking powder, then gently fold this mixture into the egg yolk batter.
Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form. Carefully fold the egg whites into the batter blend to maintain airiness.
Bake the Cake: Pour the batter into a greased and floured 9×13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean. Remove and let cool.
Mix the Milk Soaking Liquid: In a bowl, whisk together evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream until well combined.
Soak the Cake: Once the cake has cooled, poke holes evenly over the surface using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb fully. Refrigerate for at least 2 hours or overnight for best results.
Prepare the Whipped Cream Topping: Beat 1 cup heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread evenly over the soaked cake.
Garnish and Serve: Sprinkle ground cinnamon on top and garnish with fresh strawberries or mint leaves. Slice into 12 pieces and serve chilled for a refreshing and indulgent dessert.

Notes

For a dairy-free option, substitute whole milk with almond or coconut milk, heavy cream with coconut cream, and use whipped coconut cream for topping.
Use fresh eggs for the best volume and texture in the cake.
Allow the cake to soak overnight for maximum flavor and moisture.
Use a fork or skewer to poke holes evenly to ensure thorough soaking.
If you prefer less sweetness, reduce the amount of sweetened condensed milk slightly.
Store leftovers covered in the refrigerator and consume within 3 days for optimal freshness.