Description
This classic Tres Leches Cake recipe features a light and fluffy sponge cake soaked in a rich, creamy three-milk mixture, delivering a moist and luscious dessert. Topped with whipped cream, cocoa powder, and fresh mixed berries, this cake is perfect for celebrations or a delightful treat to share.
Ingredients
Scale
For Cake:
- 6 large eggs (separated)
- ⅔ cup sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ½ cup milk
- 3 tablespoons sugar (for egg whites)
For Milk Sauce:
- 14 ounce sweetened condensed milk (1 can)
- 12 ounce evaporated milk (1 can)
- 2-3 tablespoons rum
Optional Toppings:
- 16 ounce whipped cream (such as Cool Whip)
- Cocoa powder
- Mixed berries (such as strawberries, raspberries, blueberries)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375℉. Spray a 9×13 inch baking pan with cooking spray. Set aside.
- Beat Egg Yolks: Separate the eggs, placing the egg whites in a bowl for later. In another bowl, add the egg yolks, ⅔ cup sugar, and vanilla extract. Beat on high speed with a mixer until the mixture is thick and pale, about 2 minutes.
- Combine Dry Ingredients and Batter: In a separate bowl, whisk together flour, baking powder, and salt. Add half of the flour mixture to the egg yolk mixture, whisking until combined. Whisk in the milk, then add the remaining flour mixture and mix well. The batter will be thick.
- Beat Egg Whites and Fold In: Beat the egg whites on high speed until stiff peaks form. Add 3 tablespoons sugar and continue beating for another minute until the sugar is fully incorporated. Gently fold the egg whites into the cake batter, being careful to maintain the airiness.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
- Prepare Milk Sauce and Soak Cake: While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and rum. Pierce the entire surface of the cake with a fork to allow the milk mixture to penetrate evenly. Slowly pour the milk sauce over the cake, cover with plastic wrap, and refrigerate for at least 3 hours or overnight.
- Add Optional Toppings: Before serving, top the soaked cake with whipped cream, a dusting of cocoa powder, and fresh mixed berries to enhance flavor and presentation.
Notes
- For best results, soak the cake overnight to allow the milk mixture to fully absorb, resulting in a moister dessert.
- If you prefer a non-alcoholic version, omit the rum or substitute with rum extract.
- Use a light hand when folding the egg whites to maintain a fluffy texture in the cake.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For an extra touch, garnish with toasted coconut or chopped nuts along with the berries and whipped cream.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 360
- Sugar: 35g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
