Description
This classic Tres Leches Cake is a moist and decadent dessert soaked in three kinds of milk—the perfect blend of whole milk, sweetened condensed milk, and evaporated milk—finished with a luscious homemade whipped cream topping. Light, airy sponge cake meets indulgent milky richness, making it a beloved favorite for celebrations or anytime sweet cravings strike.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk (for batter)
Milk Soak
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
Whipped Cream Topping
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to combine these dry ingredients evenly.
- Cream Butter and Sugar: In a separate mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for the cake batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter-sugar mixture, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine Ingredients: Gradually alternate adding the dry ingredient mixture and the 1/2 cup of whole milk to the wet mixture. Mix gently and just until the batter is combined, avoiding overmixing which can toughen the cake.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
- Prepare Milk Soak: In a bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk until fully combined to create the soak mixture.
- Soak the Cake: Using a fork or skewer, poke holes all over the warm cake to help it absorb the milk mixture evenly. Pour the milk soak slowly and evenly over the cake. Cover and refrigerate for at least 1 hour or preferably overnight to allow the cake to absorb all the delicious milks.
- Make Whipped Topping: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a fluffy and sweet whipped cream topping.
- Decorate: Spread the whipped cream evenly over the soaked cake. Optionally, garnish with fresh fruit, cinnamon, or a sprinkle of cocoa powder before serving.
Notes
- For best results, refrigerate the cake for several hours or overnight to allow full absorption of the milk soak.
- You can garnish the whipped topping with ground cinnamon or fresh berries for added flavor and presentation.
- If you prefer, use a hand mixer or stand mixer to simplify the beating steps.
- Ensure the eggs are at room temperature before mixing to achieve a better batter texture.
- This recipe serves 12, perfect for parties or family gatherings.
