Description
This indulgent Tres Leches Cake is a moist and creamy dessert that combines a light sponge cake soaked in a rich mixture of three kinds of milk, topped with fluffy whipped cream and garnished with fresh strawberries or mint. Perfect for celebrations or a special treat, this recipe delivers a luscious texture and balanced sweetness that everyone will love.
Ingredients
Scale
Cake Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup whole milk (or almond milk for dairy-free option)
- 1 teaspoon vanilla extract
Milk Soaking Mixture
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
Topping
- 1 cup heavy cream (for whipping)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Garnish
- Fresh strawberries or mint leaves
Instructions
- Preheat and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to ensure the cake does not stick during baking.
- Beat Eggs and Sugar: In a large mixing bowl, combine 6 large eggs and 1 cup granulated sugar. Using an electric mixer, beat on high speed until the mixture becomes thick, pale, and fluffy, approximately 5 minutes. This step incorporates air, giving the cake its light structure.
- Incorporate Dry Ingredients: Sift together 1 cup all-purpose flour and 1 teaspoon baking powder to avoid lumps. Gently fold the dry ingredients into the egg mixture using a spatula, taking care not to deflate the batter.
- Add Milk and Flavoring: Pour in 1/3 cup of whole milk and 1 teaspoon vanilla extract into the batter. Fold gently until just combined to maintain the airy texture.
- Bake the Cake: Pour the batter evenly into the prepared pan. Place it in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Poke Holes: Remove the cake from the oven and allow it to cool completely. Once cooled, use a fork to poke holes all over the surface of the cake. These holes will help the milk mixture absorb deeply into the cake.
- Prepare Milk Soaking Mixture: In a medium bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1/2 cup heavy cream until well combined.
- Soak the Cake: Slowly pour the milk mixture over the cooled cake, allowing it to soak in completely. Refrigerate the cake to enhance absorption and flavor melding.
- Whip the Topping Cream: In a chilled bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form, signifying a thick and fluffy consistency.
- Frost and Garnish: Spread the whipped cream evenly over the chilled, soaked cake. Optionally, sprinkle 1/4 teaspoon ground cinnamon on top for added warmth. Garnish with fresh strawberries or mint leaves for a vibrant finish.
Notes
- For a dairy-free version, substitute whole milk with almond milk and use coconut or soy-based cream alternatives.
- Ensure eggs and sugar are beaten sufficiently to create a light and airy cake structure.
- Allow the cake to chill for at least 1 hour after pouring the milk mixture to achieve maximum moisture absorption.
- Use a fork to poke holes gently; avoid making them too large as it could cause the cake to become too soggy.
- For best results, whip cream in a chilled bowl and serve the cake chilled.
