Easy Tres Leches Cake
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
1 batch of 12
Ingredients
- 1 ½ cups All-Purpose Flour
- 5 Eggs
- 1 ½ cups Heavy Cream
- 1 (14.5 oz) can of Milk (Evaporated)
- ⅓ cup Milk (Whole)
- ½ cup Milk (Whole)
- 1 can of Sweetened Condensed Milk
- 3 tablespoons Powdered Sugar
- 1 cup Sugar
- ¼ teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- ½ teaspoon Vanilla Extract
- 1 ½ teaspoons Baking Powder
- ¼ teaspoon Salt
Directions
- Heat the oven to 350°F. Grease a 9x13-inch baking pan.
- Whisk the flour, baking powder, and salt together in a bowl.
- In a large bowl, beat the egg yolks (from 5 Eggs, separated) with 3/4 cup of the sugar until pale and thick, about 2 minutes. Beat in the 1/3 cup milk and 1 teaspoon vanilla, then gently stir in the flour mixture just until combined.
- In a clean bowl with clean beaters, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and beat until the whites are glossy and hold stiff peaks.
- Fold the whites into the batter in two additions, gently, until no white streaks remain. Spread the batter evenly in the pan.
- Bake for 25 to 30 minutes, until golden and a toothpick in the center comes out clean. Let the cake cool for 30 minutes.
- Whisk 1 can sweetened condensed milk, 1 can evaporated milk, and 1/2 cup 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.
- Cover and refrigerate for at least 2 hours, or overnight.
- Before serving, whip the 1 1/2 cups cold heavy cream with the 3 tablespoons powdered sugar and 1/2 teaspoon vanilla to soft peaks. Spread it over the cake, dust lightly with cinnamon, and serve cold. Store leftovers covered in the refrigerator.
