Description
This classic Tres Leches Cake features a fluffy sponge cake soaked in a rich blend of three milks for a melt-in-your-mouth texture. Topped with whipped cream, it’s a show-stopping dessert ideal for celebrations or everyday indulgence.
Ingredients
For the Cake:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
5 large eggs
1 tsp vanilla extract
1/2 cup whole milk
For the Milk Soak (Tres Leches):
1 cup whole milk
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
For the Whipped Topping:
1 cup heavy cream
1 tbsp powdered sugar
1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare Dry Ingredients: Mix flour, baking powder, and salt in a bowl.
- Cream Butter and Sugar: Beat butter and sugar until fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, then vanilla extract.
- Combine Ingredients: Alternate adding dry ingredients and milk to the wet mixture until just combined.
- Bake: Pour into dish and bake for 25-30 minutes. Cool for 10 minutes.
- Prepare Milk Soak: Whisk whole milk, condensed milk, and evaporated milk.
- Soak the Cake: Poke holes in the cake and pour milk mixture evenly. Refrigerate for 1 hour or overnight.
- Make Whipped Topping: Beat cream, powdered sugar, and vanilla until stiff peaks form.
- Decorate: Spread whipped cream over the cake and garnish as desired.
Notes
For richer flavors, soak the cake overnight.
Customize toppings with fruit, cinnamon, or toasted coconut.
Store refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 12 servings
