Tres Leches Cake

This Tres Leches Cake is a heavenly and creamy chiffon cake, indulgent from soaking in a three-milk mixture. Very moist and delicate, this is a cake that I think you should make once, if not many times, in your life!

Course Dessert

Cuisine Mexican

Keyword tres leches cake

Prep Time 15

Cook Time 25

Absorption Time 45

Total Time 1 25

Servings

Calories 495kcal

Author sanna

Equipment

1 9 x 13 inch baking pan affiliate link

Ingredients

For the Chiffon Cake

1½ cup All-Purpose Flour
¼ tsp salt
1 tsp baking powder
5 egg yolks from large eggs
½ cup sugar
⅓ cup milk
1 tsp vanilla extract
5 egg whites from large eggs
¼ tsp cream of tartar
¼ cup sugar

For the Milk Mixture

300 ml can condensed milk
354 ml can evaporated milk
⅔ cup whipping cream

For the Whipped Cream Frosting

2 cups whipping cream
3 tbsp granulated sugar

Toppings (optional)

shaved chocolate
berries
Ground Cinnamon

US Customary - Metric

Instructions

Preheat oven to 350℉. In a medium bowl, whisk together the flour, salt and baking powder. Set aside.
In a large mixing bowl, use a wire whisk to beat together the egg yolks, ¼ cup sugar, milk and vanilla extract until everything is incorporated and the mixture is a bit frothy.
Add the dry mixture to the wet mixture in two additions. Beat to incorporate, but just until the mixture is smooth.
Beat the egg whites in the bowl of a stand mixer until frothy. Add the cream of tartar and continue to beat until soft peaks form. Then with the mixer still running, gradually add the remaining ¼ cup sugar until the egg whites form stiff peaks.
Gradually fold the beaten egg whites into the yolk batter using a rubber spatula, until the mixture is uniform in color. Be gentle so as not to deflate the volume. Pour and scrape the batter into a 9x 13 inch baking pan.
Bake at 350℉ for 25-30 minutes, or until the cake springs back to the touch and is lightly browned. Place the cake pan on top of a wire rack to let it cool completely.
Meanwhile, make the milk mixture, Stir together condensed milk, evaporated milk and whipping cream very well until combined. Make sure the condensed milk is incorporated well as it is quite thick.
Once the cake is cool, poke holes all over the surface using the tines of a fork. Make sure the holes are all over the cake and not just random. Slowly pour the milk mixture all over the cake, stopping once the liquid pools in the surface. Allow the liquid to soak the cake completely. Once the surface the liquid is almost soaked up, start pouring more. Repeat until the milk mixture is all used up. Tip: It helps to tilt the pan to distribute the liquid along the sides of the cake too.
Spread the whipped cream all over the cake. Top with desired toppings.

Whipped Cream Frosting

Combine whipping cream and sugar in the bowl of a stand mixer. Beat over medium high speed until stiff peaks form. Use immediately.

Notes

- Let the Cake Cool Completely Before Pouring Milk. If the milk is poured while the cake is still warm or hot, it may hinder the cake from absorbing milk efficiently.
- The milk mixture may seem too much at first, as it will start to pool on top of the cake. Give the cake some time to soak in the milk before pouring some more.
- Do not miss pouring milk along the sides of the cake, too.
- Leftover Milk Mixture. In most cases, the cake can absorb the entire milk mixture. If in case, you see the cake has stopped absorbing the liquid after it sits for more than half hour or so, just reserve the leftover milk to use with your coffee or tea later.
- Frosting the Cake. You want the surface of the cake to be free of any sitting liquid, so you can frost the cake with ease. Tilt the pan to distribute the liquid along the edges and all over holes in the cake.

Nutrition