Tres Leches Cake
This Tres Leches Cake is a moist and delicious sponge cake soaked in three different types of milk. It's then topped with whipped cream and a sprinkle of cinnamon. A perfect dessert for any occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Cake Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 6 large Eggs
- 1 cup Granulated sugar
- 0.5 cup Milk
- 2 teaspoons Vanilla extract
Tres Leches Mixture
- 1 can Evaporated milk (12 ounces)
- 1 can Sweetened condensed milk (14 ounces)
- 1 cup Heavy cream
Whipped Cream Topping
- 2 cups Heavy cream
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Cake Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat eggs and sugar until pale and fluffy.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
- Pour batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
Tres Leches Mixture and Assembly
- In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Use a fork or skewer to poke holes all over the cooled cake.
- Pour the tres leches mixture evenly over the cake, allowing it to soak in.
- Refrigerate the cake for at least 2 hours or overnight.
Whipped Cream Topping and Serving
- In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the cake.
- Sprinkle with cinnamon before serving. Cut into squares and enjoy!
Notes
For an extra touch, you can toast some sliced almonds and sprinkle them on top of the whipped cream before serving.