Tres Leches Cake Recipe
Total Time
2 hrs
Prep Time
30 mins
Cook Time
30 mins
Rating
4.98 out of 5 stars
(1.05k)
Ingredients
12 people
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 eggs, (large)
- 1 cup sugar, divided into 3/4 and 1/4 cups
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 12 oz evaporated milk
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
- 2 cups heavy whipping cream
- 2 Tbsp granulated sugar
- 1 cup berries, to garnish, optional
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Preparation
Step 1
Preheat the oven to 350 °F and butter a 9x13 casserole pan. Set up three mixing bowls.
Step 2
In a large bowl, sift together 1 cup flour, 1 1/2 tsp baking powder, and 1/4 salt. Separate egg whites and yolks into the other two bowls.
Step 3
Beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are a pale yellow (2 minutes). Stir in 1/3 cup milk and 1 tsp vanilla.
Step 4
Beat egg whites on high speed until soft peaks form (1 minute). With the mixer on, pour in remaining 1/4 cup sugar and beat on high speed until egg whites are stiff but not dry (1 minute).
Step 5
Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
Step 6
Gently fold in egg white mixture with the spatula until just combined. Pour batter into prepared pan and spread to even out the surface and bake at 350˚F for 30-35 minutes or until a toothpick comes out clean.
Step 7
For the 3-Milk Syrup: In a large measuring cup (or a bowl with a pouring lip), combine 1/3 cup heavy whipping cream, 12 oz evaporated milk and 9 oz condensed milk. When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
Step 8
To Make the Whipped Cream Frosting: Pour 2 cups cold heavy whipping cream and 2 Tbsp sugar into a large chilled mixing bowl and beat on high speed 1 1/2 to 2 minutes or until thick, whipped and spreadable. Spread over the cake with a spatula then decorate with berries if desired.
Step 9
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Chef's notes
Measure dry and wet ingredients correctly. For the flour, spoon it into dry ingredients measuring cup and level off the top.
Cold eggs are easier to separate into whites and yolks.
Fold the batter with a spatula just until it is well incorporated then stop. Do not overmix since the cake relies on the volume of the eggs to rise.
While cooling the cake to room temperature, avoid any outdoor draft.
Let the cake rest 30 min after pouring on the syrup so it can absorb every drop.
Bake in a ceramic or glass casserole dish for the best rise and it’s easier to serve right out of the casserole dish.
