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–+ servings

Tres Leches Cake Recipe

A delicious and moist cake soaked in three types of milk.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Chill Time 4 hours
Total Time: 50 minutes
Course: Dessert
Cuisine: Mexican
Servings: 12 servings
Calories: 350 kcal

Ingredients 

Cake

  • 1 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 5 large eggs separated
  • 1 cup granulated sugar divided
  • ⅓ cup whole milk
  • 1 teaspoon vanilla extract

Milk Mixture

  • 1 can evaporated milk (12 oz)
  • 1 can sweetened condensed milk (14 oz)
  • ¼ cup whole milk

Whipped Cream Topping

  • 1 ½ cups heavy whipping cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In another bowl, beat egg yolks with ¾ cup sugar until pale and fluffy. Stir in milk and vanilla. Pour egg yolk mixture into the flour mixture and mix until combined.
  4. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form. Gently fold egg whites into the batter.
  5. Pour batter into the prepared baking dish. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cake cool completely.
  6. In a small bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk. Poke holes all over the cooled cake using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 4 hours or overnight.
  7. To make the whipped cream topping, beat heavy cream, sugar, and vanilla until stiff peaks form. Spread over the chilled cake. Serve and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 150mg | Potassium: 300mg | Sugar: 35g | Vitamin A: 500IU | Calcium: 200mg | Iron: 1mg

Keywords

Cake, Dessert, Tres Leches
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