Classic Tres Leches Cake for Easy Fiesta Desserts
Classic tres leches cake features a light sponge soaked with a rich three-milk mixture and topped with fluffy whipped cream and cinnamon—an impressive but manageable make-ahead fiesta dessert.
Equipment
- 9×13-inch (23×33 cm) metal baking pan
- Parchment paper
- Mixing bowls
- Hand mixer
- Whisk
- Rubber spatula
- Wire rack
- Large measuring jug or bowl
- Fork, skewer, or toothpick
Ingredients
For the sponge cake
- 135 g all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/4 tsp fine salt
- 5 large eggs separated
- 200 g granulated sugar divided (150 g for yolks, 50 g for whites)
- 60 ml whole milk
- 1 1/2 tsp pure vanilla extract
For the tres leches soak
- 1 can evaporated milk 354 ml / 12 oz
- 1 can sweetened condensed milk 397 g / 14 oz
- 120 ml whole milk or half-and-half or heavy cream
- 1 tsp pure vanilla extract
For the whipped topping
- 480 ml heavy whipping cream cold
- 30–50 g powdered sugar to taste
- 1 tsp pure vanilla extract
- ground cinnamon for dusting the top
- fresh berries or sliced strawberries optional, for serving
Instructions
- Prepare the pan and oven: Preheat oven to 175°C / 350°F. Lightly grease a 9×13 in (23×33 cm) metal baking pan with a thin film of neutral oil or baking spray, then line the bottom with parchment; leave the sides mostly ungreased so the batter can climb as it bakes.
- Sift the dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Beat the egg yolks with sugar: In a medium bowl, beat the egg yolks with 150 g (3/4 cup) of the sugar on medium-high until thick, pale, and roughly doubled in volume, about 3–4 minutes.
- Add milk and vanilla: Mix the whole milk and vanilla into the yolk mixture briefly until combined.
- Whip the egg whites: In a clean, dry large bowl, beat egg whites on medium until foamy, then gradually add remaining 50 g (1/4 cup) sugar. Increase to medium-high and whip to medium-stiff peaks, about 3–5 minutes.
- Fold the yolks into the whites: Gently fold the beaten yolk mixture into the whipped whites with a large spatula until only a few streaks remain.
- Incorporate the dry ingredients: Fold in the flour mixture in three additions, folding gently just until no flour is visible each time (avoid deflating the batter).
- Bake the sponge: Pour batter into the prepared pan, smooth the top, and bake 22–27 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake: Set the pan on a wire rack and cool 20–30 minutes, until slightly warm but not hot.
- Mix the three-milk soak: Whisk evaporated milk, sweetened condensed milk, whole milk (or cream), and vanilla until smooth and pourable.
- Poke holes all over the cake: Use a fork, skewer, or toothpick to poke holes across the surface, nearly to the bottom, spacing about 1 cm (1/2 in) apart.
- Slowly soak the cake: Pour the tres leches mixture over the cake in thirds, letting each addition absorb before adding the next; the cake will look very wet at first.
- Chill to absorb: Cover loosely and refrigerate at least 4 hours, ideally overnight, until fully absorbed and custardy.
- Make the whipped cream topping: Beat cold heavy cream until it starts to thicken, add powdered sugar and vanilla, then beat to medium peaks (soft and spreadable).
- Frost the cake: Spread whipped cream evenly over the chilled cake and dust lightly with ground cinnamon.
- Garnish and slice: Top with fresh berries if using, then cut into small squares and serve chilled.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 7gFat: 16gSaturated Fat: 10gCholesterol: 105mgSodium: 140mgPotassium: 220mgFiber: 0.5gSugar: 30gVitamin A: 550IUVitamin C: 1mgCalcium: 180mgIron: 1.2mg
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