If you have never experienced Tres Leches cake before, you are truly missing out on a dreamy, delicious dessert. This classic Latin American treat features a simple vanilla sponge baked without butter or oil, creating a light and airy crumb specifically designed to absorb liquid. We then drench the cake in a decadent trio of milks—whole milk, evaporated milk, and sweetened condensed milk—before topping it with clouds of fresh homemade whipped cream. While it is best served cold, allowing the flavors to meld overnight makes it even better, similar to a delicious soup.
Ingredients
For the Sponge Cake
- 2 cups (240g) All-purpose flour
- 3/4 tsp Baking powder
- 1/2 tsp Salt
- 5 Eggs, separated (yolks and whites divided)
- 1 cup (200g) Granulated sugar (for the yolks)
- 1/4 cup (50g) Granulated sugar (for the egg whites)
- 1/2 cup Whole milk
- 2 tsp Vanilla extract
- Butter (for greasing the pan)
For the Tres Leches Soak
- 1 1/3 cups Whole milk
- Two 12 oz cans Evaporated milk
- Two 14 oz cans Sweetened condensed milk
For the Whipped Topping
- 2 cups Cold heavy cream
- 2 tbsp Powdered sugar (can substitute granulated if necessary)
Instructions
1. Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Generously butter a 9×13-inch baking dish. Alternatively, you can use two 8-inch square or round pans if you wish to make two separate cakes.
2. Mix the Dry Ingredients In a large bowl, combine the all-purpose flour, baking powder, and salt. Whisk these ingredients together until they are nicely distributed, then set the bowl aside.
3. Whip the Egg Whites Place the five egg whites into the bowl of a stand mixer fitted with the whisk attachment. Beat on high until the whites are foamy and have doubled in size. Slowly drizzle in the 1/4 cup (50g) of sugar while the mixer runs. Continue beating for about 3 minutes until the meringue forms stiff, perky peaks that stand straight up. Be careful not to overbeat, as the bubbles can burst during baking. Transfer the beaten egg whites to a separate bowl and set aside.
4. Beat the Egg Yolks Place the five egg yolks into the mixer bowl (no need to wash it). Add the remaining 1 cup (200g) of sugar. Beat this mixture until it becomes pale, fluffy, and pastel in color. The texture should be thicker but smooth.
5. Create the Batter With the mixer running, slowly drizzle in the 1/2 cup of whole milk and the vanilla extract to the yolk mixture. Once combined, pour in the flour mixture and mix on low speed until just combined. Scrape down the bowl and finish mixing by hand with a whisk to ensure no dry flour remains.
6. Fold in the Egg Whites Add the whipped egg whites to the batter in two additions. Gently fold the whites in using a spatula with a circular motion, cutting through the middle and rotating the bowl. The goal is to retain the tiny air bubbles which act as leavening. Continue folding until almost all white streaks disappear, creating a light and airy batter.
7. Bake the Cake Transfer the batter to your prepared baking dish and spread it into an even layer. Bake at 350°F for 25 to 30 minutes, or until the center is set.
8. Prepare the Milk Soak While the cake bakes, create the soaking liquid. In a large bowl, whisk together the 1 1/3 cups whole milk, the two cans of evaporated milk, and the two cans of sweetened condensed milk until fully combined.
9. Soak the Cake Once the cake comes out of the oven and has cooled to warm (no longer hot), use a large skewer or fork to poke holes all over the surface, including the edges and the center. Pour about half of the milk mixture slowly over the cake, allowing it to soak into the holes. You can reserve the remaining liquid to serve with the slices, or if serving on a deep dish, you can pour almost all the liquid onto the cake for a fully submerged texture.
10. Chill Cover the cake and refrigerate for at least one hour. For the best results, make the cake a day in advance to allow the liquid to fully soak in and the flavors to combine.
11. Make the Whipped Topping When ready to serve, pour the cold heavy cream and powdered sugar into a mixer or large bowl. Whip starting on low speed and gradually increasing until soft peaks form. Finish whisking by hand to avoid over-mixing and turning it into butter.
12. Assemble and Serve Spread the whipped cream over the chilled cake using an offset spatula to create swoops and arcs for height. Slice and serve, optionally pouring extra reserved milk mixture around the slice.
Optional Tips & Variations
- Adult Version: For an adult party, you can add about a cup of dark rum to the milk soaking mixture. The alcohol is not cooked off, so this is strictly for adults.
- Caramel Twist: You can substitute the sweetened condensed milk with Dulce de Leche (store-bought or homemade) for a subtle caramel flavor.
- Coffee Pairing: If you have leftover soaking liquid, it tastes wonderful added to coffee or espresso, giving it a Vietnamese coffee vibe.
- Serving Style: A true Tres Leches should be like an ocean of milk with a piece of cake floating or partially submerged inside, rather than a dry cake with a little syrup.
