Tres Leches Cake
Recipe by Head Chef Daisy
Introducing my signature Tres Leches cake recipe! This classic Latin American dessert will satisfy any sweet tooth, and dazzle your guests with a colorful eye-catching presentation. I am proud to share my recipe which cuts the sugar down compared to most other tres leches recipes. I hope you have fun making, serving, and most importantly -- eating!
Prep Time
30min
Total Time
2hrs
Yield
12 - 15 servings
Ingredients
- For the cake
- 5 eggs, whites and yolk separated
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/2 cup granulated sugar
- 1/3 cup whole milk
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp cinnamon powder
- For the milk soak
- 12 oz evaporated milk can
- 14 oz condensed milk can
- 1/2 cup whole milk
- For the whipped topping
- 1 pint heavy cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon, for sprinkling
- 1/4 tsp nutmeg, for sprinkling
- 1 cup sliced berries, optional
- Equipment
- Electric mixer
Instructions
- Preheat oven to 350F
- In a large bowl, mix the following dry ingredients: flour, baking powder, salt and 1/4 tsp cinnamon
- Separate the egg whites and yolk into two medium bowls
- To the bowl containing the egg yolks, add 6 tbsp sugar and whisk on high speed using a hand or stand mixer until pale yellow. Then add the 1/3 cup of whole milk and 1 tsp of vanilla extract. Stir gently and pour the contents into the dry ingredients mixture. Fold until combined.
- In another bowl with the egg whites, add 2 tbsp sugar and beat on high speed until stiff peaks. Add contents into the large bowl to form the rest of the batter. Mix everything gently until combined but don't over mix.
- Pour batter into a large greased baking dish (I like to use the glass one) or split into two bread pans for smaller cakes. Bake at 350F for 25 - 30 minutes or until a toothpick comes out clean when inserted.
- After the cake is baked, let it cool completely. Poke holes throughout with a fork in preparation of the milk soak
- Prepare the milk soak mixture by pouring the 1/2 cup whole milk, the condensed milk and the evaporated milk into a bowl. Stir to mix. Pour the milk soak slowly over the cake. Let it soak for at least an hour in the refrigerator. Overnight is best, if possible.
- When ready to serve, whip the heavy cream with the powdered sugar and remaining 1/2 tsp vanilla extract on high using an electric mixer until stiff. Spread the whipped cream over the cake and sprinkle the rest of the cinnamon and nutmeg over it. Decorate with berries or serve as is. Enjoy!