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Tres Leches Cake
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
225 minutes
Indulgent tres leches cake: moist sponge cake soaked in three milks for a decadent treat that improves with age in the fridge. Easy to make.
Ingredients:
  • For the sponge cake:
  • 1 tablespoon melted unsalted butter, for brushing the cake pan
  • 3/4 cup + 1 tablespoon  (178g) granulated sugar
  • 6 large eggs, whites and yolks separated
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups (173g) cake flour, sifted
  • For the milk mixture:
  • 1 1/2 cups whole milk
  • 1 (12-ounce) can evaporated milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 tablespoon brandy (optional)
  • For the whipped cream topping:
  • 3 cups heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar
  • Ground cinnamon
Instructions:
  • Preheat the oven to 400°F. Brush a 9x13x3-inch cake pan with melted butter.
  • Warm 1/2 cup of sugar: Place the granulated sugar in an oven-safe dish and heat it in the oven. Warming the sugar will add extra volume to whipped egg yolks.
  • In a mixer, beat egg yolks, warmed sugar, and vanilla extract on medium-high speed until yolks double in volume and turn a pale yellow color, about 5 minutes. Then, set aside the bowl.
  • In a spotlessly clean bowl with clean beaters, whisk egg whites and salt until foamy on medium-high speed. Slowly add 1/4 cup plus 1 tablespoon sugar while whisking until stiff, glossy peaks form, about 4 1/2 minutes. Peaks should fold slightly when beaters are lifted.
  • Prepare the batter: Swiftly sift half of the cake flour into the yolk mixture, gently folding it in with a wide rubber spatula. Carefully incorporate half of the egg whites, being mindful not to deflate them. Repeat this process with the remaining flour and egg whites.
  • Pour the cake batter into the pan and level it with an offset spatula. Tap the pan on the countertop to remove any air bubbles.
  • Bake the cake until the top is a beautiful golden brown and springs back quickly when touched, approximately 15 minutes. Let the cake cool completely in the pan or invert it onto a deep serving platter.
  • Create a luscious milk mixture by blending the 3 types of milk, brandy (if desired), and vanilla extract in a roomy pitcher or bowl until smooth.
  • After your cake has cooled, poke holes all over with a toothpick or fork. Pour the milk mixture over the cake until fully covered. Don't fret over the amount - the cake will absorb most of it. Cover tightly with plastic wrap and chill for 3 to 24 hours.
  • In a large mixing bowl, whip the heavy cream with an electric hand mixer on medium-high speed until ribbons form. Stop the mixer, add vanilla extract and powdered sugar, then increase speed to high and whip until thick and holds its shape, about 5-7 minutes.
  • Spread the silky whipped cream evenly on top of the cake with an offset spatula. Finish with a generous sprinkle of fragrant ground cinnamon.
  • To serve the cake, chill it for up to 3 hours before slicing into 12 squares. Enjoy within 3 days of making by keeping it refrigerated.

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