Ingredients
For The Cake
- 1 cup all purpose flour
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- 5 large eggs
- 1 cup sugar, divided
- ⅓ cup whole milk
- 1 tsp vanilla extract
For The Three Milks
- 8 oz evaporated milk
- 14 oz sweetened condensed milk
- ½ cup heavy cream
For The Frosting
- 2 cups heavy cream
- 3 tbsp powdered sugar
- 1 tbsp cinnamon sugar
- 2 cups strawberries, sliced (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat the oven to 350 degrees F (175 degrees C). Coat a 9×13″ baking dish with non-stick spray or butter and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, and salt until well combined to ensure even distribution of leavening agents and spices.
- Prepare Egg Yolks Mixture: Separate the egg yolks into a bowl. Add ¾ cup of granulated sugar and beat with a mixer until the mixture turns light, pale, and silky. Stir in the whole milk and vanilla extract until smooth and well incorporated.
- Beat Egg Whites: Using clean beaters, beat the egg whites in a separate bowl until soft peaks begin to form. Gradually add the remaining ¼ cup granulated sugar and continue beating until the whites fold over themselves when the beaters are lifted, indicating stiff peak formation.
- Combine Batter: Pour the egg yolk mixture into the bowl with the dry ingredients and gently fold together using a rubber spatula until no flour clumps remain. Carefully fold in the beaten egg whites until fully incorporated, taking care not to over mix to maintain the batter’s lightness.
- Bake the Cake: Pour or scoop the batter into the prepared baking dish, smoothing the top evenly. Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool until only slightly warm.
- Prepare Milk Soaking Mixture: In a large mixing bowl or measuring cup, combine the evaporated milk, sweetened condensed milk, and heavy cream, stirring until blended well.
- Soak Cake: Use a fork to poke several holes all over the top of the warm cake, reaching down to the bottom. Slowly pour the milk mixture evenly over the cake, allowing it to absorb fully and become moist.
- Whip the Frosting: In a chilled glass or metal bowl, beat the heavy whipping cream with a mixer until stiff peaks form. Gradually add the powdered sugar as you whip to create a sweet, fluffy whipped cream.
- Frost and Garnish: Spread the whipped cream frosting evenly over the soaked cake. Sprinkle with cinnamon sugar and optionally garnish with fresh sliced strawberries. Chill the cake before serving for the best texture and flavor.
Notes
- Tres Leches Cake can be made up to 48 hours in advance; the flavors improve and the cake becomes even more moist when it has time to soak fully.
- Store the cake covered in the refrigerator until ready to serve to maintain freshness.
- For a dairy-free or lighter alternative, substitute the heavy cream with coconut cream and use evaporated coconut milk if desired.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
