Classic Mexican Tres Leches Cake
A light sponge cake soaked in three milks and crowned with whipped cream, cinnamon, and berries.
Equipment
- 9-by-13-inch baking pan
- Electric mixer
- Mixing bowls
- Wooden skewer
- Offset spatula
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- 1 tsp vanilla extract
- 1/2 cup whole milk
Three-Milk Soak
- 1 can evaporated milk 12-ounce can
- 1 can sweetened condensed milk 14-ounce can
- 1 cup heavy cream
Topping
- 1 1/2 cups heavy cream cold
- 2 tbsp powdered sugar
- 1/2 tsp ground cinnamon
- 1 cup fresh strawberries sliced
Instructions
Bake the Sponge:
- Heat the oven to 350°F (175°C). Grease and line a 9-by-13-inch pan.
- Whisk flour, baking powder, and salt. Beat the egg yolks with half the sugar until pale, then beat in the milk and vanilla.
- Beat the egg whites to soft peaks, gradually add the remaining sugar, and beat to firm peaks. Fold the yolk mixture and dry ingredients into the whites in alternating additions.
- Spread into the pan and bake for 30 to 35 minutes, until lightly golden and set.
Soak and Chill:
- Cool the cake for 10 minutes. Poke holes all over with a skewer.
- Whisk the evaporated milk, condensed milk, and cream together. Pour slowly over the cake, allowing it to absorb between additions.
- Cover and refrigerate for at least 4 hours.
Top and Serve:
- Whip the cold cream with the powdered sugar until soft peaks form. Spread over the chilled cake.
- Dust with cinnamon, add strawberries, and cut into squares to serve.
Notes
- Pour the milk mixture slowly, especially around the edges, so the cake absorbs it evenly.
- For a coffee variation, stir one tablespoon of instant espresso into the milk soak.
Nutrition
Calories: 430kcalCarbohydrates: 57gProtein: 9gFat: 19gSaturated Fat: 12gCholesterol: 155mgSodium: 230mgFiber: 1gSugar: 42g