Tres Leches Cake

Tres Leches Cake - a light and fluffy cake that is soaked with three milks and refrigerated until it is perfectly moist. Top the cake off with whipped cream for a delicious and irresistible cake.

Course Dessert

Cuisine Mexican

Prep Time 20

Cook Time 30

Refrigeration Time 4

Total Time 4 50

Servings servings

Calories 463kcal

Author Deborah Harroun

Ingredients

Cake:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup granulated sugar
5 eggs separated
1/2 teaspoon vanilla extract
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1 cup heavy whipping cream

Whipped Cream Topping:

1 1/2 cups heavy whipping cream
1 cup granulated sugar

Instructions

Preheat the oven to 350ºF. Spray a 9x13-inch baking dish with nonstick cooking spray.
In a bowl, whisk together the flour, baking powder and salt. Set aside.
1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
Cream the butter and sugar together until light and fluffy. Add the egg yolks (reserving the whites) and vanilla and beat until combined.
1/2 cup unsalted butter, 1 cup granulated sugar, 5 eggs, 1/2 teaspoon vanilla extract
Add the flour and mix just until combined.
Place the egg whites in a medium bowl and beat until stiff peaks form.
Using a spatula, stir about 1/4 of the egg whites into the batter. The batter is really thick, so it will be a little bit harder to stir the egg whites in. Take another 1/4 of the egg whites and start to gently fold them in. Once they are mostly combined, add another 1/4 of the egg whites, folding the in as gently as possible. Then fold in the remaining egg whites.
Pour the batter into the prepared pan. Use a spatula to spread the batter evenly.
Bake the cake in the preheated oven until a tester inserted in the middle comes out clean, about 30 minutes.
While the cake is baking, combine the sweetened condensed milk, evaporated milk and whipping cream.
1 (14 oz) can sweetened condensed milk, 1 (12 oz) can evaporated milk, 1 cup heavy whipping cream
As soon as you remove the cake from the oven, take a skewer or fork and pierce the cake generously. Slowly pour the milk mixture evenly over the top of the cake.
Refrigerate the cake at least 4 hours, but overnight is best.
Place the heavy whipping cream in a large bowl and beat until soft peaks start to form. Slowly start adding the sugar, beating until stiff peaks form. Spread the whipped cream over the top of the cake.
1 1/2 cups heavy whipping cream, 1 cup granulated sugar
Keep the cake refrigerated until ready to serve.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition