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Tres Leches Cake

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A classic Latin American dessert, tres leches cake is a moist sponge cake soaked in a mixture of three kinds of milk, topped with whipped cream and cinnamon.

Ingredients

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  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs
  • 1 cup granulated sugar
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • 1 tablespoon sugar (for whipping cream)
  • Ground cinnamon (for garnish)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch pan.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking powder, and salt until well combined.
  3. Beat eggs and sugar: In another bowl, beat the eggs and granulated sugar on high until the mixture becomes thick and pale.
  4. Combine wet ingredients: Gradually add the flour mixture to the egg mixture, followed by the milk and vanilla extract, mixing until smooth.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool slightly in the pan.
  7. Whisk together the evaporated milk, sweetened condensed milk, and heavy cream until fully blended in a separate bowl.
  8. Poke holes all over the top of the cake using a fork once it has cooled.
  9. Soak the cake by pouring the milk mixture evenly over it, ensuring it seeps into all the holes.
  10. Refrigerate for at least 4 hours or ideally overnight, allowing it to absorb the milk mixture.
  11. Whip the heavy cream with the tablespoon of sugar until stiff peaks form and spread over the top of the cake before serving.
  12. Garnish with a sprinkle of cinnamon before slicing and serving.

Notes

Store in the refrigerator for up to 5 days. For best results, allow it to soak overnight.

Nutrition

Find it online: https://tashirecipez.com/tres-leches-cake-recipe/

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