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Melt-in-your-mouth Tres Leches cake – a creamy, sweet treat that's pure joy!
A light, airy sponge cake soaked in a sweet mixture of three milks and topped with a fluffy whipped cream frosting. This classic Latin American dessert is incredibly moist, rich, and melts in your mouth with every bite. Best served chilled after soaking overnight.
Serving size: 1 serving
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Melt-in-your-mouth Tres Leches cake – a creamy, sweet treat that's pure joy!
This tex_mex dish is perfect for snack. With 530.25 calories and 10.31g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven and prepare the pan. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Combine dry ingredients. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Set aside.
Create the batter base. In a large bowl, use an electric mixer to beat the 5 egg yolks with 3/4 cup of the granulated sugar until the mixture is pale yellow and thick, about 3-4 minutes. Stir in the whole milk and 1 teaspoon of vanilla extract. Gradually add the dry ingredient mixture, mixing on low speed until just combined. Avoid overmixing.
Whip the egg whites. In a separate, meticulously clean bowl, beat the 5 egg whites on high speed until soft peaks form. With the mixer still running, gradually add the remaining 1/4 cup of granulated sugar and continue to beat until stiff, glossy peaks form.
Fold egg whites into batter. Gently fold the whipped egg whites into the cake batter in three separate additions. Use a spatula to fold carefully, preserving the air in the whites to ensure a light, spongy cake.
Bake the cake. Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack, which will take about 1 hour.
Prepare the milk soak. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and 1 cup of heavy cream in a pitcher or bowl until well combined.
Soak the cake. Once the cake is completely cool, use a fork or skewer to poke holes all over its surface. Slowly and evenly pour the three-milk mixture over the entire cake, allowing it to absorb fully. Pour a little at a time to prevent pooling.
Chill the cake. Cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This allows the cake to absorb all the liquid and develop its signature moist texture and rich flavor.
Make the whipped cream topping. In a large, chilled bowl, use an electric mixer to beat the 2 cups of cold heavy whipping cream, sifted powdered sugar, and the remaining 1 teaspoon of vanilla extract on high speed until stiff peaks form, about 3-4 minutes.
Frost and serve. Spread the fresh whipped cream evenly over the top of the chilled cake. Garnish with a sprinkle of ground cinnamon or fresh berries, if desired. Slice and serve cold.
