I have been wanting to bake Tres Leches Cake for a long time but I was a bit intimidated by this Mexican cake even though I know that based on my research it’s really not that hard to make. I’m weird like that with good food. I put them in a pedestal that I eventually work myself up to being frightened of the process. After a while I find the courage to gather the ingredients and work my magic in the kitchen.
And then I take a first bite of my creation, plus another bite, and then I smack myself for taking so long to make Tres Leches Cake. Tres Leches referring to the 3 kinds of milk the sponge cake base is soaked into.
It’s light, airy, full of leches flavor even made more delicious with whipped cream topping. This recipe was adapted from The Pioneer Woman.
Tres Leches Cake
- 5 large eggs
- 3/4 cup sugar
- 1/4 cup sugar
- 1/3 cup whole milk
- 1 cup flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 12 oz can evaporated milk
- 14 oz can condensed milk
- 1/4 cup heavy cream
TOPPING: Chill the mixing bowl and whisk in the freezer before whipping the cream.
- 2 cups heavy cream
- 3 tbsp sugar
- Grease the cake pan with a little bit of oil or Pam spray. Lightly dust with flour then set aside. Separate the egg yolks and white. Beat the egg yolks with 3/4 cup of sugar. Slowly add in milk and vanilla. Continue to beat a few more minutes until the whole batter is well incorporated.
- In a bowl, combine flour, baking powder and salt. Pour the egg yolk mixture into the bowl, stir until combined. Wash and thoroughly dry the mixing bowl and whisk. Beat egg whites until soft peaks. Slowly add sugar and continue to beat until stiff. Fold the egg white mixture into the egg yolk batter to combine. Pour into the cake pan evenly. Bake in the preheated oven for 35 to 45 minutes (350°) or until a toothpick comes out clean. Cool the cake completely after baking.
- Combine condensed milk, evaporated milk, and heavy cream in a large measuring cup or big bowl.
- Once the cake is completely cool, gently poke the surface all the way down with a fork. Do this all over the top of the cake.
- Drizzle the tres leches mixture all over and on top of the cake. Scoop some of the liquid from the plate to kinda soak the sides too.
- Let the cake soak for 30 minutes. Don’t worry about the excess liquid because the cake will absorb it. Trust me.
- While the cake is soaking, wash the mixing bowl and whisk, dry then stick in the freezer until ready to make the whipped topping.
- Whip 2 cups of heavy cream with 3 tbsp of sugar to frosting consistency.
- Frost the cake on top and sides. Store it in the fridge until ready for serving.
Cut in squares then serve. Put a cherry or strawberry on top as a garnish but with Tres Leches Cake you don’t need anything else. Well, maybe a cup of coffee to drink.