tres leches | Spatula in My Pocket

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!

It makes for the perfect summer treat: sweet, refreshing, melt-in-your-mouth deliciousness, topped with whipped cream.

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”.

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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.

Tres leches cake. A light and fluffy cake that is soaked with three milks and chilled until it is perfectly moist.

CAKE TIPS

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

Ingredients:

CAKE

· 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

SYRUP

· 1 (14-oz.) can sweetened condensed milk

· 1 (12-oz.) can evaporated milk

· 1/2 cup (125ml) milk

TOPPING

· 300 ml cream

· 2 Tbsp granulated sugar

· 1 cup chopped peaches and mangoes to garnish, optional

Directions:

For the cake: Preheat the oven to 180 °C and butter a 9×13 pyrex dish.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat egg whites on high speed until soft peaks form. With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff and glossy. Set aside.
In another bowl, beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are pale yellow (2-3 minutes). Mix in the milk and vanilla.
Pour egg yolk mixture over the flour mixture and combine gently with a spatula.
Gently fold in egg white mixture until just combined.
Pour batter into prepared pan and spread to even out the surface and bake at for 30-35 minutes or until a toothpick comes out clean.
For the Milk Syrup: In a large measuring jug or bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.
Make the Whipped Cream: Pour the cold cream and sugar into a large chilled mixing bowl and beat on high speed thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fresh fruit if desired.

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.

CAKE TIPS

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

Ingredients:

CAKE

· 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

SYRUP

· 1 (14-oz.) can sweetened condensed milk

· 1 (12-oz.) can evaporated milk

· 1/2 cup (125ml) milk

TOPPING

· 300 ml cream

· 2 Tbsp granulated sugar

· 1 cup chopped peaches and mangoes to garnish, optional

Directions:

For the cake: Preheat the oven to 180 °C and butter a 9×13 pyrex dish.

In a large bowl, sift together the flour, baking powder, and salt. Set aside.

In a separate bowl, beat egg whites on high speed until soft peaks form. With the mixer on, pour in 1/4 cup sugar and beat on high speed until egg whites are stiff and glossy. Set aside.

In another bowl, beat egg yolks with 3/4 cup sugar with an electric mixer on high speed, until yolks are pale yellow (2-3 minutes). Mix in the milk and vanilla.

Pour egg yolk mixture over the flour mixture and combine gently with a spatula.

Gently fold in egg white mixture until just combined.

Pour batter into prepared pan and spread to even out the surface and bake at for 30-35 minutes or until a toothpick comes out clean.

For the Milk Syrup: In a large measuring jug or bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.

When the cake is cool, pierce the surface all over with a fork. Slowly drizzle the milk mixture over the cake.

Make the Whipped Cream: Pour the cold cream and sugar into a large chilled mixing bowl and beat on high speed thick, whipped and spreadable. Spread over the cake with a spatula then decorate with fresh fruit if desired.

Notes

· 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

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