Tres Leches Cake

Name: Tres Leches Cake
Prep time: 15 min
Total time: 2 h 45 min
Yield: 12 serving(s)
Ingredients: Cooking spray; 180 g plain flour; 1 1/2 tsp. baking powder; 1/2 tsp. sea salt; 5 large eggs, separated; 300 g caster sugar; 1 tsp. vanilla extract; 120 mL milk; 4 tbsp. butter, melted and cooled; 1 (397g) can sweetened condensed milk; 340 mL evaporated milk; 120 mL milk; 1 tsp. pure vanilla extract; 480 mL double cream; 100 g caster sugar; 25 g cinnamon-sugar (you can get this from Waitrose, or use Demerara); sliced strawberries, for serving

By Makinze GorePublished: 17 April 2023

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PHOTO: ANDREW BUI; FOOD STYLING: ERIKA JOYCE

Translating to “three milks,” tres leches cake is a Latin American favourite. A light sponge cake that is soaked in a milk mixture for at least an hour, it’s basically the original poke cake. The perfect light and airy treat to enjoy all summer long, follow our tres leches cake recipe to ace this delicious dessert.

How do I make a tres leches cake?
At first glance, this cake may seem more advanced than most, but really it’s simple to put together. A classic tres leches is made with a sponge cake. It's much lighter and not as dense as a traditional cake, which is what you want in this milk-soaked cake. The trick is in the egg whites. Be sure to beat them well into stiff peaks and then fold them, ever so gently, into the cake batter. The goal is to not deflate them while folding so that the cake bakes up nice and tall with lots of lift!

What are the 3 milks in a tres leches cake?
We use sweetened condensed, evaporated, and whole milk. Some recipes use double cream in place of whole milk, but we feel that milk helps balance the already decadent mixture. Plus, we use double cream for the topping, so it still makes its way in there. 😉

Serving.
Tres leches is best served cold. After pouring in the milk mixture, refrigerate the cake for at least an hour to let all of the milk fully absorb into the cake. Instead of a traditional buttercream frosting, this cake gets topped with a sweetened whipped cream, cinnamon-sugar, and strawberries. It makes for a lighter dessert that is also much easier to frost.

Can I make this in advance?
Yes! You can make the cake a day ahead before poking it with holes and storing it tightly wrapped at room temperature. The cake benefits from sitting in the refrigerator to absorb all of the milk; It needs at least 1 hour, but can sit in the fridge overnight before frosting and serving. The longer it sits the more it can absorb, making the cake better and better.

Storage.
This cake will be good for around 3 days, and is best stored in the refrigerator with a lid or plastic wrap.

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Yields:: 12 serving(s)
Prep Time:: 15 mins
Total Time:: 2 hrs 45 mins

Ingredients

For the cake

Cooking spray
180 g
plain flour
1 1/2 tsp.
baking powder
1/2 tsp.
sea salt
5
large eggs, separated
300 g
caster sugar
1 tsp.
vanilla extract
120 ml
milk
4 tbsp.
butter, melted and cooled

For the filling

1
(397g) can sweetened condensed milk
340 ml
evaporated milk
120 ml
milk
1 tsp.
pure vanilla extract

For the whipped cream

480 ml
double cream
100 g
caster sugar

For serving

25 g
cinnamon-sugar (you can get this from Waitrose, or use Demerara)
sliced strawberries, for serving

Directions

1. Step 1Make the cake: Preheat oven to 200°C (180ºC Fan) and grease a 23 x 33cm baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt.
2. Step 2In another large bowl using a hand mixer, beat together egg yolks and 200g sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
3. Step 3In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining sugar and continue beating until stiff peaks form.
4. Step 4Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool.
5. Step 5Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
6. Step 6When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.