Description
Indulge in the rich, moist, and decadent Best Tres Leches Cake, a classic Mexican dessert soaked in three types of milk and topped with whipped cream. This cake is a perfect make-ahead treat for any occasion.
Ingredients
Scale
For the cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the milk soak:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup whole milk or heavy cream
For the topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- Prepare the cake: Whisk flour, baking powder, and salt. In a separate bowl, beat egg yolks with 3/4 cup sugar, add milk and vanilla, then fold in dry ingredients. Beat egg whites with remaining sugar until stiff peaks form, then fold gently into batter.
- Bake: Pour batter into the pan and bake for 25–30 minutes. Cool the cake completely.
- Soak the cake: Whisk together evaporated milk, sweetened condensed milk, and whole milk. Poke holes in the cake, then pour the milk mixture over. Refrigerate for at least 4 hours.
- Make the topping: Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread over the chilled cake and dust with cinnamon.
Notes
- This cake is best made a day ahead to allow full absorption of the milk mixture.
- Serve chilled for the best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 34g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
