Authentic Tres Leches Cake – The Best Mexican Dessert

Classic Tres Leches Cake with Whipped Cream

Introduction:
Tres Leches Cake is an ultra-light, spongy cake soaked in a sweet milk mixture, topped with whipped cream and a dash of cinnamon. This traditional Mexican dessert is rich, moist, and absolutely delicious – perfect for any occasion!

Prep Time: 1 hr 30 min
Cook Time: 40 min
Total Time: 2 hr 10 min

Ingredients:

For the Cake:

• 1 cup all-purpose flour (120 g)
• 1 1/2 tsp baking powder (6 g)
• 1/4 tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided (200 g)
• 1/3 cup whole milk (80 ml)
• 1 tsp vanilla extract (5 ml)

For the Milk Mixture:

• 12 oz (354 ml) can evaporated milk
• 14 oz (396 ml) can sweetened condensed milk
• 1/4 cup whole milk (60 ml)

For the Whipped Topping:

• 1 pint heavy whipping cream (475 ml)
• 3 tbsp powdered sugar (24 g)
• 1/2 tsp vanilla extract (2.5 ml)
• Ground cinnamon, for topping

Step-by-Step Instructions:

1. Prepare the Cake:
   Preheat the oven to 350°F (175°C). In a medium bowl, combine the flour, baking powder, and salt. In separate bowls, beat the egg yolks with 3/4 cup sugar until pale yellow. Add milk and vanilla, then gently fold into the flour mixture.
2. Beat the Egg Whites:
   Use electric beaters to beat the egg whites until stiff peaks form. Gradually add the remaining 1/4 cup sugar. Gently fold the whipped egg whites into the batter.
3. Bake the Cake:
   Pour the batter into an ungreased 9×13-inch baking dish. Smooth into an even layer and bake for 25–35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
4. Prepare the Milk Mixture:
   In a small bowl, combine evaporated milk, sweetened condensed milk, and whole milk. Once the cake has cooled, use a fork to poke holes in the cake, then slowly pour the milk mixture over it, ensuring it soaks into the holes.
5. Whip the Cream:
   In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the soaked cake.
6. Serve:
   Sprinkle with cinnamon and serve with fresh sliced strawberries if desired. Refrigerate the cake for at least 1 hour before serving for the best flavor.

Pro Tips:

• Make Ahead: You can prepare this cake 1-2 days in advance. The cake absorbs the milk mixture best when it sits overnight.
• Freezing Instructions: Freeze the baked and cooled cake for up to 3 months. Thaw overnight in the fridge before pouring the milk mixture.

Nutrition Info (per serving):

Serving Size	Calories	Carbs	Protein	Fat	Saturated Fat	Cholesterol	Sodium	Potassium	Sugar
1 slice	433	50g	9g	22g	13g	152mg	171mg	344mg	41g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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