Tres Leches Cake
Incredibly moist and tasty, this scrumptious Tres Leches Cake is always a hit and perfect to serve when entertaining…
Ingredients
BATTER
- 2 cups unbleached all-purpose flour
- 2 tsp. baking powder
- ½ tsp. ground Himalayan pink salt
- 1 tbsp. dark cocoa powder optional
- ½ tsp. ground cinnamon optional
- 5 large free-range eggs, whites and yolks separated
- 1 ¼ cups granulated sugar, divided
- ½ cup whole milk
- ½ tbsp. pure vanilla extract
- soft butter, as needed to grease baking dish
TOPPING
- 1 can (12 oz/340 g) evaporated milk tips & tricks
- 1 can (14 oz/397 g) sweetened condensed milk
- ⅔ cup heavy cream
- ½ tsp. pure vanilla extract
WHIPPED CREAM
- 2 cups heavy cream
- 2 tbsp. powdered sugar tips & tricks
- 1 tsp. pure vanilla extract
Directions
BATTER
- Preheat oven to 350ºF and grease a 9x13 baking dish with butter; set aside.
- In a large bowl, whisk together flour, baking powder, salt, cocoa powder, and ground cinnamon; set aside.
- In the bowl of a stand mixer, add egg whites, and with the whisk attachment, process on medium-high speed until soft peaks form.
- Slowly add ¼ cup granulated sugar, and continue beating for 5 to 6 minutes or until the meringue form stiff peaks; set aside.
- In a medium bowl, add yolks and the remaining 1 cup granulated sugar. Beat on medium-high speed until the mixture turns light yellow and gets fluffy, about 1 to 1:30 minutes.
- Stir in whole milk and vanilla extract; beat until just combined.
- Pour egg yolk mixture into the dry ingredients, and fold until just combined using a spatula.
- Add meringue to the mixture and gently fold until just combined – don’t overdo it.
- Pour batter into prepared pan and even it out.
- Transfer to the preheated oven and bake for 25 to 30 minutes or until a cake tester comes out clean with just a few crumbs. Transfer to a wire rack to cool.
TOPPING
- In a large measuring cup or bowl, add evaporated milk, sweetened condensed milk, heavy cream, and vanilla; whisk until blended.
- When cake is barely warm to the touch, poke the top evenly using a fork.
- Slowly pour on the milk mixture and let the cake rest until the liquid is mostly absorbed.
- Cover and transfer to the fridge overnight.
WHIPPED CREAM
- The next day, in the bowl of a stand mixer, add all the ingredients, and with the whisk attachment, process until stiff peaks form.
- Remove the cake from the fridge and evenly spread whipped cream over the cake. Garnish with berries and serve immediately. Store leftovers in the fridge.