Tres Leches Cake
This sweet, creamy, milk-soaked sponge cake is a classic Latin American dessert that's perfect for any occasion.
Ingredients
- 1 cup all-purpose flour gluten-free blend works too
- 1 tsp baking powder aluminum-free for best rise
- 1/4 tsp fine sea salt
- 3 large eggs, separated at room temperature
- 1/2 cup granulated sugar
- 1/3 cup whole milk or almond milk for dairy-free
- 1 tsp pure vanilla extract Madagascar or Mexican
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream or full-fat coconut milk for vegan tweak
- 1 cup Greek yogurt or sour cream
- 1 cup heavy whipping cream chilled
- 2-3 tbsp powdered sugar adjust to taste
- 1/2 tsp vanilla extract for whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, and salt until evenly combined.
- In a large bowl, beat egg yolks with sugar and vanilla until pale and slightly thick. Fold in milk and add the flour mixture.
- In a separate bowl, whip egg whites until stiff peaks form. Fold into the batter and pour into the prepared pan.
- Bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool before soaking with milk mixture.
- Whisk together evaporated milk, sweetened condensed milk, heavy cream, and Greek yogurt. Drizzle over the cake and refrigerate for at least 4 hours.
- Whip chilled heavy cream with powdered sugar and vanilla until soft peaks form. Spread over the chilled cake.
- Garnish with fresh fruit, toasted coconut, or cinnamon before serving. Enjoy!
Notes
Room-temperature ingredients give a loftier sponge. Adjust milk soak if cake seems too soggy. Whisk cornstarch for extra stability in milk blend. Use chilled bowl for whipped cream. Serve chilled for best taste.
Nutrition
Calories: 300kcal
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