Creamy, sweet and absolutely heavenly, Tres Leches Cake is a light and fluffy sponge cake soaked with three kinds of milk. Topped with swirls of whipped cream, berries or cherries, this beloved Latin American cake is fit for any celebration. Note: This cake will serve 12 very generous portions, or 16 perfectly satisfying smaller ones.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 12
Ingredients
For the sponge cake
Butter and flour for greasing and dusting pan
1 1/2cup(185 g) alI-purpose flour
2teaspoonsbaking powder
1/2teaspoonkosher salt
5eggs,separated
1cup(200g) granulated sugar
2teaspoonsvanilla
1/3cup(80 ml) whole milk
For the tres leches sauce
112-ounce 354 ml can evaporated milk
114-ounce (396 g) can sweetened condensed milk *see notes
1cup(240 g) whole milk
1/2cup(118 ml) heavy creamor use all whole milk
2ozdark rumabout 4 tbsp (optional)
For the topping
2cups(475 ml) 35% cream
1tablespoongranulated sugar
optional for serving: sliced strawberriesor maraschino cherries, drained and patted dry
Instructions
Heat oven to 350ºF. Lightly butter and flour a 9×13 baking pan.
Sift the flour, baking powder and salt into a medium bowl.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until soft peaks form, about 3 minutes. With the mixer still running, gradually add the sugar and beat on medium high until the eggs are really stiff and glossy, about 5-6 minutes. Stop the machine and scrape down the sides of the bowl. On medium speed, add the egg yolks one at time, followed by the vanilla extract. Again, stop the machine and scrape down the sides of the bowl.
On low speed, add the sifted flour mixture a third at time, alternating with the milk. Stop mixing as soon as the milk and most of the flour has been incorporated with the eggs. Remove the bowl from the machine and if there is any visible dry flour, gently finish mixing it by hand. Do not overmix.
Pour batter into the prepared pan and smooth the top with an off-set spatula until it is spread evenly. Bake for 25 to 30 minutes, or until the cake is lightly browned and a tester inserted into the middle comes out clean. Transfer baking dish to a wire rack and let cool completely. Once the cake has cooled, use a fork to poke holes all over the top of the cake. I stop just short of reaching the very bottom of the cake. Be sure to prick all the edges and corners as well.
Combine the evaporated milk, condensed milk, whole milk, heavy cream, and rum (if using) in a large measuring cup (or a bowl with a pouring spout). Slowly drizzle all but 1/2 cup of the milk mixture over entire cake (I like to pour the milk mixture about 1/2 cup at a time, one section of the cake at a time). It will look like there’s too much milk at first, but don't worry, the cake will absorb it all.
Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Refrigerate remaining 1/2 milk mixture to use later for serving.
When ready to serve the cake, make the whipped cream. In a stand mixer fitted with the whisk attachment, combine the heavy cream and 1 tablespoon sugar. Beat on medium-high speed until soft peaks form, 2 to 3 minutes. Alternatively, you can use a hand mixer. Spread evenly over the top of the cake.
Slice the cake into squares and serve with a drizzle of the reserved milk mixture on the bottom of each plate. Garnish with strawberries or cherries, if you wish.
Notes
Condensed milk - In Canada, condensed milk cans contain 300 grams versus the 396 grams sold in the United States. If you are in Canada, the 300 grams of condensed milk make the milk mixture plenty sweet so you do need to adjust the amount.
Let the cake soak for at least 2 hours. To avoid any dry sections in the cake, make sure you give the cake enough time to drink up all the liquid. 2 hours is the minimum amount of time you should give it, overnight is best.
Make Ahead Instructions: You can make, and soak, 1-2 days in advance. In fact, it is recommended you make this cake the night before so it has time to soak up the milk mixture.
To store: Tres Leches Cake will keep well in the refrigerator, covered, for 4-5 days.
Freezing Instructions: The baked and cooled cake can be wrapped tightly and frozen for up to 3 months. Thaw completely in the fridge before pouring the milk mixture on top.