Classic Tres Leches Cake
A moist and delicious Latin American dessert soaked in a blend of three types of milk.
Equipment
- Mixing Bowl
- Baking Dish
- Electric Mixer
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour Provides structure to the cake.
- 1.5 teaspoons Baking powder Helps the cake rise.
- 0.5 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1 cup Granulated sugar Adds sweetness and aids browning.
- 5 large Eggs Provides moisture and richness.
- 0.5 cup Whole milk Adds moisture to the batter.
Soaking Mixture
- 1 cup Evaporated milk Key component for soaking.
- 1 cup Sweetened condensed milk Adds sweetness and creaminess.
- 1 cup Heavy cream Whipped for topping.
- to taste Cinnamon (optional) For garnish and added flavor.
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs until pale and fluffy. Gradually add sugar and mix until thick.
- Add whole milk to the egg mixture and mix until just combined.
- Fold the dry ingredients into the wet mixture carefully.
- Pour batter into the prepared dish and bake for 25-30 minutes.
- Let the cake cool for 10-15 minutes, then prepare the soaking mixture.
- Combine evaporated milk, condensed milk, and heavy cream in a bowl.
- Poke holes in the cooled cake and pour the soaking mixture over it.
- Let the cake soak for 30 minutes at room temperature, then refrigerate for at least 2 hours.
- Whip an additional cup of heavy cream and spread over the top of the cake.
- Garnish with cinnamon or fresh fruits if desired.
- Slice and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.