Mexican
Tres Leches Cake
A light sponge cake soaked with three milks, chilled until luscious and topped with softly whipped cream and cinnamon.
- Light yet creamy texture
- Best made a day ahead
- Crowd-sized sheet cake
Tres leches is beloved from Mexico to Nicaragua to every bakery case in Miami, and for good reason: it is a cake that is somehow airy and dripping with cream at once. The secret is a sturdy, egg-white-lightened sponge that can drink up a generous soak of condensed milk, evaporated milk and cream without collapsing. We pour the milks slowly in stages and give the cake a long rest in the refrigerator. A cloud of barely sweet whipped cream keeps it from tipping into too-sweet territory.
Instructions
Heat the oven to 350 degrees F and lightly grease a 9-by-13-inch baking dish.
Whisk together the flour, baking powder and salt in a small bowl.
Beat the egg yolks with 3/4 cup of the sugar on high speed for 2 to 3 minutes until pale and thick. Beat in the milk and vanilla, then gently fold in the flour mixture.
In a clean bowl with clean beaters, whip the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar and whip until stiff, glossy peaks form.
Fold the whites into the yolk batter in three additions, working gently so the batter stays airy.
Spread the batter evenly in the prepared dish and bake for 25 to 30 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the dish for 15 minutes.
Meanwhile, whisk together the condensed milk, evaporated milk and 1/2 cup of the heavy cream.
Poke the warm cake all over with a fork or skewer. Pour the milk mixture over slowly in several stages, letting each addition soak in before adding more.
Cover and refrigerate for at least 4 hours or overnight, until the milks are fully absorbed.
Whip the remaining 1 1/2 cups cream with the powdered sugar to medium peaks. Spread it over the chilled cake, dust with cinnamon and slice into squares.
Test kitchen tips
- Make sure the egg whites are whipped to stiff peaks; an under-whipped sponge turns dense and soggy under the weight of the milks.
- The soaked cake keeps covered in the refrigerator for up to 3 days; add the whipped cream topping the day you serve it.
- For a tropical version, replace the evaporated milk with coconut milk and top with toasted coconut flakes.
Nutrition per serving
- Calories
- 390
- Protein
- 8g
- Carbs
- 47g
- Fat
- 19g
- Fiber
- 0g
- Sugar
- 40g
- Sodium
- 160mg
Nutrition values are estimates calculated per serving. See our disclaimer.
