Description
This classic Tres Leches Cake is a moist and decadent dessert featuring a light sponge cake soaked in a rich three-milk mixture, topped with fluffy homemade whipped cream. Perfect for celebrations or any time you crave a sweet, creamy treat with a tender texture and delicate vanilla flavor.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
Milk Soak
- 1 cup whole milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
Whipped Topping
- 1 cup heavy cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing and lightly flouring it to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Cream Butter and Sugar: Using an electric mixer or by hand, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which adds air into the batter for a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then mix in 1 teaspoon of vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the 1/2 cup whole milk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can make the cake dense.
- Bake: Pour the batter into the prepared baking dish and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes.
- Prepare Milk Soak: In a bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk until fully combined. This mixture will soak the cake and keep it moist and flavorful.
- Soak the Cake: Poke holes all over the surface of the warm cake using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to absorb. Cover and refrigerate for at least 1 hour or preferably overnight to let the flavors meld and the cake become deeply soaked.
- Make Whipped Topping: In a cold bowl, beat the heavy cream with powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, creating a light and creamy topping.
- Decorate: Spread the whipped cream evenly over the soaked cake and garnish as desired. Serve chilled for the best flavor and texture.
Notes
- For an extra touch, garnish with fresh fruit, cinnamon, or toasted coconut flakes.
- Ensure the cake is fully cooled before soaking to prevent it from becoming too soggy.
- Leftovers should be stored covered in the refrigerator and are best eaten within 3 days.
- You can substitute almond milk or oat milk in the milk soak for a different flavor or dietary needs.
- Use room temperature ingredients for better mixing and a smoother batter.
