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Easy Tres Leches Cake Recipe

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This Easy Tres Leches Cake is a moist, luscious dessert soaked in a rich three-milk syrup, topped with fluffy whipped cream and a dusting of cinnamon. Perfectly balanced sweetness and texture make it a classic Latin American favorite, ideal for any celebration or a delightful treat.

Ingredients

Cake

  • 1 cup (5 oz/142 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, at room temperature, separated
  • ¾ cup (6 oz/170 g) granulated sugar, divided (¾ cup + ¼ cup)
  • ⅓ cup (2 ½ fl oz/75 ml) whole milk, at room temperature
  • 1 teaspoon vanilla extract

Tres Leches Syrup

  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can sweetened condensed milk
  • ¼ cup (2 fl oz/60 ml) whole milk, at room temperature

Whipped Topping

  • 1 ½ cups (12 fl oz/340 ml) heavy whipping cream
  • Ground cinnamon, for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C) and grease a 9 x 13 inch (23 x 33 cm) baking pan. Set it aside for later use.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside.
  3. Whip Egg Yolks and Sugar: In a stand mixer fitted with a whisk attachment, whisk the egg yolks on high speed for 2 minutes. Gradually add ¾ cup (6 oz/170 g) granulated sugar, continuing to whip until the mixture is thick and pale, about 3 minutes.
  4. Add Milk and Vanilla: Lower the mixer speed to medium and add the ⅓ cup whole milk and vanilla extract. Mix until combined.
  5. Combine with Dry Ingredients: Reduce the speed to low, then gently mix in the dry ingredients until just combined to avoid over-mixing.
  6. Whip Egg Whites: Clean and dry the mixing bowl and whisk attachment. Add the egg whites to the bowl and whisk on high speed until light and foamy. Gradually add the remaining ¼ cup (2 oz/57 g) granulated sugar and continue whipping until stiff peaks form, about 3 minutes.
  7. Fold Egg Whites Into Batter: Using a metal spoon, fold one-third of the egg whites gently into the yolk mixture to loosen it. Then fold in the remaining egg whites carefully until just combined.
  8. Bake the Cake: Pour the batter evenly into the prepared pan and bake for 35 to 40 minutes. A toothpick inserted in the center should come out clean when done. Leave the cake in the pan and let it cool slightly.
  9. Prepare Tres Leches Syrup: In a large measuring jug, combine the evaporated milk, sweetened condensed milk, and ¼ cup whole milk. Stir well to blend.
  10. Poke Holes and Soak Cake: Use a toothpick to poke holes all over the surface of the warm cake, going almost to the bottom but not through. Slowly pour the milk syrup over the cake, focusing on the edges and evenly across. Pour in two stages to help the cake absorb the syrup completely.
  11. Refrigerate to Soak: Cover the soaked cake and refrigerate for at least 1 hour, but preferably overnight, allowing the cake to fully absorb the milk mixture.
  12. Make Whipped Topping: When ready to serve, whip the heavy cream to stiff peaks. Spread the whipped cream smoothly over the top of the cake.
  13. Garnish and Serve: Sprinkle ground cinnamon over the whipped topping for a final touch. Serve chilled and enjoy!

Notes

  • Use room temperature eggs and milk to ensure better mixing and texture.
  • Do not overmix the batter once the dry ingredients are added to keep the cake light and airy.
  • Be gentle when folding the egg whites to preserve the airiness of the batter.
  • Allowing the cake to soak overnight results in a more flavorful and moist dessert.
  • This cake keeps well in the refrigerator for up to 3 days, covered to prevent it from drying out.
  • For a lighter version, consider using reduced-fat milk options, but it will alter the traditional richness.

Find it online: https://marthatasty.com/easy-tres-leches-cake-recipe/