Tres Leches Cake

Tres Leches Cake is an authentic Mexican sponge cake soaked with three milks and topped with whipped cream, strawberries and/or cinnamon.

Author Amber Brady

Prep Time 30

Cook Time 30

Chill Time 1

Total Time 2

Yields servings

Ingredients

Sponge Cake

1 cup (120 g) all-purpose flour, (stir, spoon & level)
1 ½ tsp baking powder
¼ tsp salt
5 large eggs, separated into yolks and whites (room temperature)
1 cup (200 g) granulated sugar, divided
⅓ cup (80 ml) whole milk, room temperature
1 tsp vanilla extract

Milk Mixture

12 oz (354 ml) can evaporated milk
14 oz (396 g) can sweetened condensed milk
¼ cup (59 ml) whole milk

Whipped Cream Frosting

2 cups (473 ml) (1 pt) heavy whipping cream, cold
½ cup (60 g) powdered sugar
½ lb (227 g) strawberries, hulled and sliced
1 tsp ground cinnamon

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13-inch pan with cooking spray. Set aside.
Combine flour, baking powder, and salt in a large bowl.
Separate the eggs into two large bowls with egg yolks in one bowl and egg whites in the other. Use an electric hand mixer to beat the egg yolks with 3/4 cup (150g) sugar on high speed until the yolks are pale yellow. Stir in the milk and vanilla.
Pour the egg yolk mixture over the flour mixture and fold very gently until combined.
Use an electric hand mixer with the whisk attachment to beat the egg whites on high speed until soft peaks form. With the mixer on, pour in the remaining 1/4 cup (50g) sugar and beat until egg whites are stiff, but not dry.
Fold the egg white mixture into the batter very gently, until just combined (white streaks barely disappear). Do not over-mix. Pour the batter into the prepared pan and spread evenly.
Bake at 350˚F for 25-35 minutes or until a toothpick comes out clean. Cake will become a nice golden brown color and start to pull away from the edges. Allow cake to cool completely, then poke holes all over the cake with a fork.
Stir together the evaporated milk, condensed milk, and 1/4 cup whole milk in a 1-quart glass measuring cup or small pitcher. (Anything with a spout makes it easiest to pour over the cake.)
Slowly pour the milk mixture evenly over the cake, pouring a little extra on the edges where the cake is the driest.
Allow the cake to absorb the milk mixture for a minimum of 1 hour to overnight in the refrigerator.
Whip the heavy whipping cream and powdered sugar together until stiff peaks. Then spread over the top of the cake.
Cut the tres leches cake into squares and top with a sprinkle of cinnamon and/or sliced strawberries and serve.

Notes

To Store: Store Tres Leches Cake in the refrigerator, covered, for up to 3-5 days. This means you can prepare the cake up to 1-2 days in advance. It’s actually best if it has more time to soak up the milk.
NOTE: You may freeze the baked cake portion of the Tres Leches Cake, but not the fully assembled cake or it will become mushy. The whipped cream also doesn’t freeze well.
To Freeze: Bake cake and let it cool completely. Poke holes in the cake according to directions. Tightly double wrap the cake while in the pan with plastic wrap. You can also do a layer of foil for added frost protection. Freeze cake for up to 3 months. Allow the cake to thaw overnight in the refrigerator, then unwrap and let it come to room temperature on the counter. Proceed with drenching the cake in the milk mixture, refrigerating, and topping with whipped cream according to the recipes instructions.

Recipe lightly altered from The Pioneer Woman

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