Classic Mexican Tres Leches Cake

Mexican · Summer · 180 min · Serves 12 · By The Lesapor Kitchen

Tres Leches Cake is a beloved Mexican dessert that’s perfect for warm summer days. This cake is soaked in a mixture of three types of milk, giving it a rich flavor and moist texture. Ideal for sharing with family and friends on a leisurely weekend.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can evaporated milk (12 ounces)
• 1 can sweetened condensed milk (14 ounces)
• 1/4 cup heavy cream
• 1 1/4 cups heavy whipping cream
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Method

1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. In a medium bowl, mix together flour, baking powder, and salt.
3. In a separate large bowl, beat the egg yolks with 3/4 cup sugar on high speed until pale yellow. Stir in the milk and vanilla.
4. Gently fold the flour mixture into the yolk mixture until combined.
5. In another large bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
6. Carefully fold the egg whites into the batter until just combined. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
8. In a large measuring cup or a bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream.
9. Once the cake is cool, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the top, allowing the cake to soak.
10. Refrigerate the cake for at least 2 hours or overnight to fully soak.
11. Before serving, whip 1 1/4 cups heavy whipping cream with 3 tablespoons sugar and 1 teaspoon vanilla extract until thick. Spread it evenly over the top of the cake.