Tres Leches Cake (Printable Version)
Classic Latin American sponge cake soaked in three milks, topped with whipped cream for a deliciously moist, rich dessert.
# What You'll Need:
→ For the Sponge Cake
01 -
120g all-purpose flour
02 -
1 ½ tsp baking powder
03 -
¼ tsp salt
04 -
5 large eggs, at room temperature
05 -
200g granulated sugar
06 -
1/3 cup milk
07 -
1 tsp vanilla extract
→ For the Milk Soak (Tres Leches)
08 -
1 can (12 oz) evaporated milk
09 -
1 can (14 oz) sweetened condensed milk
10 -
1 cup heavy cream
→ For the Topping
11 -
1 cup heavy whipping cream
12 -
2 tbsp powdered sugar
13 -
1/2 tsp vanilla extract
14 -
Maraschino cherries for garnish
# Steps To Follow:
01 -
Preheat oven to 175°C (350°F). Grease and flour a 9x13-inch baking pan.
02 -
In a bowl, combine flour, baking powder, and salt.
03 -
In a large bowl, beat eggs and sugar on high speed until thick and pale, about 5-6 minutes.
04 -
Gently fold in milk and vanilla to the egg mixture, then gradually add the dry ingredients. Mix until smooth.
05 -
Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan.
06 -
In a bowl, whisk together evaporated milk, condensed milk, and heavy cream.
07 -
Using a fork or skewer, poke holes all over the cooled cake. Slowly pour the milk mixture over the entire cake, allowing it to absorb completely.
08 -
Cover the cake and refrigerate for at least 4 hours, preferably overnight for best texture and flavor development.
09 -
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
10 -
Spread whipped cream evenly over the chilled, soaked cake. Cut into rectangular slices and top each serving with a maraschino cherry.
# Notes and Tips:
01 -
For best results, allow the cake to soak overnight in the refrigerator.
02 -
Serve chilled with a glass of cold milk for an authentic experience.