Tres Leches Cake Recipe
Transport your taste buds to the vibrant flavors of Latin America with our irresistible Tres Leches Cake recipe.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Electric mixer
- Spatula
- Fork
Ingredients
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- In another bowl, beat egg yolks with 3/4 cup of sugar until light and fluffy. Stir in the milk and vanilla extract.
- Gradually fold in the flour mixture until well combined.
- In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Gently fold the beaten egg whites into the batter until fully incorporated.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the evaporated milk, sweetened condensed milk, and heavy cream in a bowl.Once the cake is baked, remove it from the oven and pierce the surface all over with a fork.
- Slowly pour the milk mixture over the warm cake, allowing it to soak in completely.
- Refrigerate the cake for at least 4 hours or overnight to allow the flavors to meld and the cake to absorb the milk mixture.
- Serve chilled and enjoy the creamy goodness of Tres Leches Cake!