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Easy Tres Leches Cake
Dessert

Easy Tres Leches Cake

Credit: myDinnerPlan

A light, airy sponge cake soaks up a sweet blend of three milks until it's moist and creamy in every bite, then gets topped with softly whipped cream and a dusting of cinnamon. It's made ahead and served cold, so it's perfect for parties, potlucks, or a make-ahead family dessert.

3 hrs 30 mins 3 batches of 12
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Ingredients

  • 4 cups + ½ cup All-Purpose Flour
  • 15 Eggs
  • 4 cups + ½ cup Heavy Cream
  • 3 (14.5 oz) cans of Milk (Evaporated)
  • 1 cup Milk (Whole)
  • 1 ½ cups Milk (Whole)
  • 3 cans of Sweetened Condensed Milk
  • ½ cup + 1 tablespoon Powdered Sugar
  • 3 cups Sugar
  • ¾ teaspoon Ground Cinnamon
  • 1 tablespoon Vanilla Extract
  • 1 ½ teaspoons Vanilla Extract
  • 1 ½ tablespoons Baking Powder
  • ¾ teaspoon Salt

Directions

  1. Heat the oven to 350°F. Grease a 9x13-inch baking pan.
  2. Whisk the flour, baking powder, and salt together in a bowl.
  3. In a large bowl, beat the egg yolks (from 15 Eggs, separated) with 2 cups + ¼ cup of the sugar until pale and thick, about 2 minutes. Beat in the 1 cup milk and 1 tablespoon vanilla, then gently stir in the flour mixture just until combined.
  4. In a clean bowl with clean beaters, beat the egg whites to soft peaks. Gradually add the remaining ¾ cup sugar and beat until the whites are glossy and hold stiff peaks.
  5. Fold the whites into the batter in two additions, gently, until no white streaks remain. Spread the batter evenly in the pan.
  6. Bake for 25 to 30 minutes, until golden and a toothpick in the center comes out clean. Let the cake cool for 30 minutes.
  7. Whisk 3 cans sweetened condensed milk, 3 cans evaporated milk, and 1 ½ cups whole milk together. Poke the cake all over with a fork, then slowly pour the milk mixture over it, letting it soak in as you go.
  8. Cover and refrigerate for at least 2 hours, or overnight.
  9. Before serving, whip the 4 cups + ½ cup cold heavy cream with the ½ cup + 1 tablespoon powdered sugar and 1 ½ teaspoons vanilla to soft peaks. Spread it over the cake, dust lightly with cinnamon, and serve cold. Store leftovers covered in the refrigerator.