Classic Tres Leches Cake
Traditional dish · Mexican
A traditional and beloved Latin American dessert, this Tres Leches cake is a sponge cake soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. It's known for its incredibly moist and creamy texture.
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Ingredients
- All-purpose flour1.5 cups
- Granulated sugar1 cup
- Baking powder1 teaspoon
- Salt0.5 teaspoon
- Large eggs4
- Whole milk0.5 cup
- Vanilla extract1 teaspoon
- Evaporated milk1 can (12 oz)
- Sweetened condensed milk1 can (14 oz)
- Heavy cream1 cup
- Cinnamonfor dusting
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk together eggs, milk, and vanilla extract.
- 4
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5
Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
While the cake is baking, prepare the milk mixture: In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- 7
Once the cake is out of the oven, let it cool slightly for about 10 minutes. Then, poke holes all over the top of the cake with a fork or skewer.
- 8
Slowly and evenly pour the milk mixture over the warm cake, allowing it to soak in completely. Refrigerate for at least 4 hours, or preferably overnight.
- 9
Before serving, top with whipped cream and a dusting of cinnamon.
