Tres Leches Cake

If cake is what you’re looking for, then this Tres Leches Cake is the one to make. It’s moist, of course, because of the different types of milk but it’s the perfect balance of sponge, filling and whipped cream topping. Note that the chilling time for the cake at minimum is 3 hours for the milk to really soak in but I recommend the chilling time to be overnight for the best result. It’s well worth the effort, I promise!

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Tres Leches Cake

Tres Leches Cake is a classic for a reason. It's one of the best cakes ever made and this one here is a great example of perfection.

Prep Time15 minutes mins

Cook Time25 minutes mins

Chilling Time3 hours hrs

Total Time3 hours hrs 40 minutes mins

Course: Dessert

Cuisine: Mexican

Keyword: Baking, Cake, Dessert

Servings: 12

Author: Jonathan Melendez

Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• 9×13 baking pan

Ingredients

Cake:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 large eggs separated
• ½ teaspoon cream of tarter or ½ teaspoon fresh lemon juice
• 1½ cups granulated sugar
• ⅓ cup cold water
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Tres Leches:

• 1 cup heavy cream
• 1 (14 oz) can sweetened condensed milk
• 1 5 oz can evaporated milk
• 1 tablespoon rum or brandy optional
• 2 teaspoons vanilla extract

Frosting:

• 2 cups cold heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• sprinkles for garnish
• maraschino cherries for garnish

Instructions

• Preheat oven to 350°F. Grease and flour a 9×13 inch baking pan, set aside.
• In a medium bowl, combine the flour, baking powder and salt, set aside. In a large mixing bowl whip together the egg whites, along with the cream of tarter (or lemon juice) until soft peaks form, about 5 to 7 minutes.
• In a separate mixing bowl, beat the egg yolks until somewhat thick and pale. Add the granulated sugar and beat on high, for about 5 minutes, until very thick and ribbons fall when you lift the beaters. Stir in the vanilla extract, almond extract and water, until smooth. Add the flour mixture and stir until just combined. Fold in the egg whites, a little at a time, making sure to not over mix.
• Pour batter into prepared baking pan and bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool completely on a wire rack.
• Whisk together the tres leches ingredients, in a medium bowl. Using a wooden skewer, poke holes all throughout the cooled cake. This will allow for the milk mixture to seep in. Pour the milk, evenly, over the cake. Cover with plastic wrap and allow to chill in the fridge for about 3 hours, or overnight.
• Make the frosting by beating the heavy whipping cream along with the sugar and vanilla extract, until soft peaks form. Spread the whipped cream over the chilled cake. Decorate it anyway you’d like. Make a decorative border with the remaining whipped cream. Sprinkle with sprinkles and/or top each slice with a cherry. Leftovers will keep in the fridge, covered, for a few days. Enjoy!