Tres Leches Cake

A light and fluffy sponge cake soaked in three types of milk, topped with whipped cream and berries for the ultimate creamy dessert experience.

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Prep Time 25

Cook Time 30

Chill Time 1

Total Time 2

Servings: 10 slices

Course: Dessert

Cuisine: Latin American

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

Sponge Cake

1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs separated
1 cup sugar divided
1/3 cup whole milk
1 tsp vanilla extract

Milk Mixture

1 cup evaporated milk
1 cup sweetened condensed milk
1/2 cup heavy cream

Topping

1 cup heavy whipping cream
2 tbsp sugar
1/2 tsp vanilla extract
fresh berries for garnish

Equipment

Mixing Bowls
Hand Mixer
9x13 inch baking pan
Whisk

Method

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and set aside.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Separate the eggs. Beat the egg whites on high speed until soft peaks form. Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
In another bowl, beat egg yolks with remaining sugar until pale. Stir in milk and vanilla extract.
Gently fold the flour mixture into the yolk mixture, then fold in the egg whites carefully until combined.
Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
Let cake cool slightly. Poke holes all over with a fork.
In a bowl, whisk evaporated milk, condensed milk, and heavy cream. Pour evenly over the cake. Chill for at least 1 hour.
Whip cream with sugar and vanilla until soft peaks form. Spread over chilled cake.
Top with fresh berries and a dusting of powdered sugar before serving.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 135mgSodium: 160mgPotassium: 220mgSugar: 40gVitamin A: 750IUVitamin C: 1mgCalcium: 150mgIron: 1.2mg

Notes

For extra flavor, drizzle caramel sauce or add a sprinkle of cinnamon before serving.