A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist. Topped with whipped cream and fresh fruit, this cake makes for an irresistible dessert!
Tres leches cake is a popular cake in Mexico and Latin America.
It is an ultra-light sponge cake soaked in a sweet milk mixture–evaporated milk, sweetened condensed milk, and milk–hence the name “tres leches” which literally means “three milks”.
The milks vary from recipe to recipe, but most recipes typically use a combination of sweetened condensed milk, evaporated milk, and either milk or cream.
You’d think that all that milk in the recipe would lead to a mushy cake. But when done right, the combination of the three milks creates the right amount of sweetness and texture for a rich, moist, but still light cake.
It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.
The whipped egg whites in the batter make it extra light and spongy, so make sure you whip them well.
When adding the three-milk mixture make sure that you pour the mixture evenly and that you reach all the edges and corners of the cake.
After the sponge cake is soaked with the milks, top it with whipped cream and fresh fruit. I used peaches and mangoes, but you can use any fruit that is in season.
To whip cream, make sure the cream is really well chilled. For extra precaution, pop your metal mixing bowl and your beaters into the freezer half an hour before whipping cream.
Store Tres Leches Cake in the refrigerator after covering it with plastic wrap. It’s best to store this cake for several hours or overnight before serving so that the cake has a chance to soak up the milk mixture.
If you have leftovers, they can be stored, covered, in the fridge for up to 3-4 days.
Tres Leches Cake is one of the easiest cakes to make and it tastes DIVINE.
It’s sure to be a crowd-pleaser at your next party. Everyone will be coming back for seconds!
Tres leches Cake
Yields: 12 servings
· 1 cup (125g) all-purpose flour
· 1 1/2 tsp baking powder
· 1/4 tsp salt
· 5 large eggs, separated
· 1 cup (200g) granulated sugar, divided
· 1 tsp vanilla extract
· 1/3 cup (81.3ml) whole milk
· 1 (14-oz.) can sweetened condensed milk
· 1 (12-oz.) can evaporated milk
· 1/2 cup (125ml) milk
· 300 ml cream
· 2 Tbsp granulated sugar
· 1 cup chopped peaches and mangoes to garnish, optional
· This cake is best served cold.
· Leftovers can be stored covered, in the fridge for up to 3-4 days.
Recipe adapted from delish
More easy cake recipes:
Old-fashioned Banana Cake
Fresh Peach Cake
Iced Lemon Pound Cake