Tres Leches Cake

Hello everyone!! I miss you guys! I am back today with a new super delicious recipe: Tres Leches Cake! Aka the most moist cake I’ve ever had.

First, I am not a milk person. (I eat my cereal without milk). Buuut this cake is so delicious. I didn’t expect it to taste that good! And you don’t taste the milk! You just taste a delicious vanilla super moist sponge with a vanilla chantilly cream yum!

Second, this cake is better made 1 day ahead so it’s perfect if you are preparing for a dinner or some family time!

Tres Leches Cake

Course Dessert
Cuisine Mexican
Prep Time 30 minutes
Cook Time 20 minutes
Soaking time 8 hours
Servings 8

Ingredients

Sponge cake

  • 3 large eggs separated
  • 1/2 cup sugar or dry sweetener of choice
  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 tbsp milk of choice

Milk mixture to soak the cake

  • 1/2 cup milk of choice
  • 2 tbsp heavy whipping cream liquid
  • 150 g condensed milk

Topping

  • 1/3 cup heavy whipping cream
  • 1/2 tsp vanilla
  • 1 tbsp sugar or dry sweetener of choice
  • Candied cherries for decoration

Instructions

Sponge cake

  1. Preheat your oven to 170°C and grease a 15 cm * 20 cm pan with some oil and sprinkle flour to prevent sticking.

  2. Separate the 3 eggs into 2 bowls (egg whites and egg yolks). With your hand or electric mixer, beat the egg yolks with 1/4 cup sugar on high speed for 2-3 mins until pale and fluffy.

  3. Add the milk and vanilla and mix again. Add the flour, baking powder and salt and switch to a spatula to mix them into the batter.

  4. Clean your mixer and start whipping the egg whites until foamy. Start adding the remaining 1/4 cup sugar gradually until the egg whites reach stiff peaks.

  5. Gently FOLD the stiff egg whites into the cake batter using a spatula or a spoon.

  6. Pour the batter into the prepared pan and bake in preheated oven for 18-20 mins or until a toothpick inserted in the middle of the cake comes out clean.

  7. When done, turn the oven off, open the oven door a bit and let the cake cool gradually for 20 mins. After that, remove from oven and poke holes in it using a fork before pouring the milk mixture on top.

Milk mixture

  1. In a bowl, mix the milk, cream and condensed milk all together. Pour it over the cake, let the cake cool completely then refrigerate overnight (or for 2 hours if you don't have the time).

Topping

  1. With your mixer, whip the heavy whipping cream with vanilla and sugar. Put it on top on the soaked cake and decorate with whatever you like and enjoy! I added candied cherries!

Nutrition Facts
Serving Size 1
Servings Per Container 8

Amount Per Serving
Calories 230 Calories from Fat 49.5
% Daily Value*
Total Fat 5.5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 184mg 8%
Total Carbohydrate 36.5g 12%
Dietary Fiber 0.3g 1%
Sugars 20g
Protein 9g 18%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition facts are based on a recipe made with sugar and skimmed milk.

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