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
72 batches of 12
Ingredients
- 108 cups All-Purpose Flour
- 360 Eggs
- 108 cups Heavy Cream
- 72 (14.5 oz) cans of Milk (Evaporated)
- 24 cups Milk (Whole)
- 36 cups Milk (Whole)
- 72 cans of Sweetened Condensed Milk
- 13 cups + ½ cup Powdered Sugar
- 72 cups Sugar
- ¼ cup + 2 tablespoons Ground Cinnamon
- 1 ½ cups Vanilla Extract
- ¾ cup Vanilla Extract
- 2 cups + ¼ cup Baking Powder
- ¼ cup + 2 tablespoons 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 360 Eggs, separated) with 54 cups of the sugar until pale and thick, about 2 minutes. Beat in the 24 cups milk and 1 ½ cups 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 18 cups 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 72 cans sweetened condensed milk, 72 cans evaporated milk, and 36 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.
- Cover and refrigerate for at least 2 hours, or overnight.
- Before serving, whip the 108 cups cold heavy cream with the 13 cups + ½ cup powdered sugar and ¾ cup vanilla to soft peaks. Spread it over the cake, dust lightly with cinnamon, and serve cold. Store leftovers covered in the refrigerator.
