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Shilpa

Tres Leches Cake

A perfect sponge cake soaked in three milks and topped with airy whipped cream. Deliciously moist and creamy this iconic Tres Leches Cake is sure to impress and delight!
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Prep Time 15 minutes
Cook Time 20 minutes
chill time 1 hour
Total Time 1 hour 35 minutes
Servings: 8 pieces
Course: Dessert
Ingredients Method Notes

Ingredients
  

Sponge Cake:
  • 84 g All-purpose flour ⅔cup
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 3 Eggs (room temperature)
  • 67 g Sugar(granulated) ⅓cup
  • 46 g Whole milk (room temperature) 3tbsp
  • 1 teaspoon vanilla extract
Tres Leches:
  • 130 g Evaporated milk ½cup
  • 140 g Condensed Milk (Sweetened) ½cup
  • 56 g Whole milk or heavy cream ¼cup
  • 1/2 teaspoon Vanilla extract
Whipped Cream Topping:
  • 200 g Heavy whipping cream (cold) 1cup
  • 7 g Sugar (powdered) 1tbsp
Garnish
  • Ground cinnamon

Method
 

Prep:
  1. Preheat your oven to 180°C /350°F.
  2. Grease, flour, and line a 9x9-inch baking pan. Use oil/butter to grease and line with butter/baking/parchment paper.
Sponge Cake:
  1. Separate egg yolks from egg whites.
  2. Beat the egg whites on high speed until it is frothy. Add the sugar 1 tablespoon at a time while beating after each addition. Keep beating until soft peaks form.
  3. In another bowl, beat the egg yolks with the milk and vanilla until well combined.
  4. Into the egg yolk mixture sift in all-purpose flour, baking powder, and salt. Beat till just combined.
  5. Into the egg yolk mixture add 1/4th of the egg white batter and mix with a spatula till well incorporated.
  6. Add the yolk mixture to the remaining egg whites. Gently fold the egg whites into the batter until just combined.
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Bake for 20 minutes, or until a toothpick inserted into the centre comes out clean.
  9. After 5-10 minutes transfer the cake from the pan to a wire rack. Allow the cake to cool completely.
The Tres Leches Mixture:
  1. In a large measuring cup or bowl, combine the evaporated milk, sweetened condensed milk, and whole milk or heavy cream.
Soak the Cake:
  1. Once the cake is completely cool, transfer it back to the baking pan. Poke holes all over the top using a fork or skewer.
  2. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover and refrigerate the cake for at least 1 hour, or overnight.
The Whipped Cream Topping:
  1. In a large mixing bowl, beat the heavy whipping cream, and sugar on high speed until stiff peaks form.
  2. Optional: Fill the whipped cream in a piping bag with a preferred tip.
Garnish and Serve:
  1. Optional: Transfer the cake into a serving dish. Cut the uneven sides for a clean look. Cut into the preferred shape.
  2. Pipe or directly apply the whipped cream. Dust some ground cinnamon on top. Serve cold.

Notes

  1. Use ingredients that are at room temperature.
  2. Egg whites should be beaten till stiff peaks appear and should be gently folded into the batter.
  3. Tres leches cake should always be served chill.
  4. Tres leches can be stored in refrigerator for 4-5 days and in freezer for 2-3 months. Cover in plastic wrap and place in air tight container before storing.