Tres Leches Cake
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Three Milks
- 1 12-ounces can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1/4 cup whole milk
WHIPPED TOPPING
- 1 pint heavy whipping cream
- 3 tablespoons granulated sugar or powdered sugar
- 1/2 teaspoon vanilla extract
GARNISHES:
- Ground Cinnamon and/or Fresh Strawberries
Instructions
Cake:
- Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9×13 inch pan with non-stick cooking spray.
- Combine the flour, baking powder, and salt in a large mixing bowl.
- Using two separate bowls, separate the eggs. Placing the egg whites in one bowl and the egg yolks into the other bowl.
- Add 3/4 cup of sugar to the bowl with the egg yolks and with an electric hand mixer, beat on high speed until yolks are pale yellow. Add the 1/3 cup whole milk and the vanilla and stir to combine.
- Pour the egg yolk mixture over the flour mixture and stir gently just until combined.
- With a handheld mixer or in the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until soft peaks form (about 1 minute). With the mixer on medium-low, pour in remaining 1/4 cup sugar and then, beat on high speed until egg whites are stiff but not dry.
- Gently, fold the egg whites into the batter, just until combined. Pour batter into prepared pan and spread the batter with a spatula to even out the surface.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
Three Milks:
- In a large measuring cup or a pitcher combine the evaporated milk, sweetened condensed milk, and whole milk.
- Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the top of the cake, making sure to pour the milk mixture near the edges and all around.
- Place the cake in the refrigerator and chill for at least 1 hour or overnight, to allow the milk to soak in.
Whipped Topping:
- In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks form.
- Spread the whipped topping evenly over the top of the cake. Garnish with ground cinnamon and fresh strawberries, if desired.
Notes
- Eggs: Use room temperature eggs. Although separating eggs is easier when done when the eggs are cold/chilled, it's best to bake with room-temp eggs.
- Fold whipped egg whites gently: It's very important to fold the egg whites into the batter gently to preserve the air bubbles that will lift the cake (like a leavening agent) while it bakes.
- Pour milk mixture slowly: For even absorption.
- Chill: Allow the cake to soak up the milk mixture for at least four hours before serving or overnight.
- Storing: Refrigerate the cake for 3-4 days. It may not last that long though. This tres leches cake is the best!
- Freezing: Freeze the cake before soaking and frosting.
- Baking Pan Size: We made tres leches as a sheet cake by using a regular 9x13 baking pan. This pan have tall enough sides that can hold the sweet milk mixture.
Nutrition
Calories: 287 kcal, Carbohydrates: 30 g, Protein: 5 g, Fat: 17 g, Saturated Fat: 10 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.01 g, Cholesterol: 124 mg, Sodium: 94 mg, Potassium: 147 mg, Fiber: 0.3 g, Sugar: 22 g, Vitamin A: 712 IU, Vitamin C: 0.2 mg, Calcium: 76 mg, Iron: 1 mg
