Tres Leche Cake Recipe
Tres Leche, or three milk cake is a light, fluffy sponge drenched in a sweet, creamy milk mixture, topped with fresh, whipped cream and it's divine!
I first had this cake several years ago for my nephew, Shamiq's, birthday in Los Angeles. I had one bite and thought OMG this is the best cake I've ever tasted. Yes, really...the best cake ever! When I got back to Dubai I searched for a recipe online. After trying several different recipes I have to say I think Ree Drummond's (The Pioneer Woman) recipe is the best one out there.
I tweaked this recipe just a bit to suit my own taste. I add a few drops of vanilla in the whipped cream and I leave mine in the baking dish to soak. It's an easy recipe and even easier if you have a big mixer to whisk the egg whites.
This is a wonderful cake to make for a crowd...or for yourself. Please be warned...it's one of those cakes that you keep eating spoonfuls of every time you open the fridge😋
Tres Leche Cake Recipe
45 Minutes (plus soaking time)
• 1 cup flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup sugar divided
• 1 teaspoon vanilla
• 1/3 cup whole milk
• 1 can full fat sweetened condensed milk
• 1 can full fat evaporated milk
• 1/2 cup heavy cream
• 2 cups heavy cream whipped.
Preheat oven to 180C/350F.
In a bowl, sift flour, baking powder and salt and set aside.
In another bowl, beat 5 egg yolks and half the sugar until pale and fluffy.
Add milk and mix.
Tip the flour mixture into the egg mixture and gently fold with a spatula until combined. Set aside.
In another bowl, whisk 5 eggs whites.
Halfway through whisking, add the other half of the sugar and beat until stiff white peaks form.
Gently fold the egg whites into the egg yolk mixture until combined.
Pour into a 9x13 inch baking dish and bake for 25- 30 minutes.
Cool completely on cooling rack.
Mix condensed milk, evaporated milk and cream into a jug.
With a fork, poke holes all over the sponge cake.
Drizzle milk mixture over cake slowly and evenly.
Leave it to soak and continue drizzling until all the milk is used.
Whip heavy cream.
Cover soaked caked with cream and serve chilled.
Tips and Bits
Separate eggs while they are cold but whip egg whites when they are room temperature.
Some traditional Tres Leche recipes have a light dusting of cinnamon powder over the top.
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