Moist, creamy, and delicious, tres leches cake is perfect for any celebration! A classic Mexican cake soaked in a sweet three-milk mixture.
Ingredients
For the cake
cooking spray, olive oil, or butter,for greasing
1 ½cupsall-purpose flour
1tablespoonbaking powder
¼teaspoonground cinnamon
⅛teaspoonfine salt
5largeeggs,whites and yolks separated
1cupgranulated sugar,divided
2teaspoonsvanilla extract
¾cupwhole milk,divided
16ouncessweetened condensed milk
12ouncesevaporated milk
For the topping
1pintheavy whipping cream
3tablespoonsgranulated sugar
½teaspoonvanilla extract
*Optional* Ground cinnamon and strawberries
Instructions
Preheat the oven to 350°F. Grease a 9x13-inch baking pan with cooking spray, olive oil, or butter and set aside.
In a large bowl, stir together the flour, baking powder, cinnamon, and salt.
In a separate large bowl, beat together the egg yolks and ¾ cup of the granulated sugar on high using a handheld or stand mixer for about 2 minutes until the yolks are pale yellow in color. Add the vanilla extract and ½ cup of the whole milk and beat together on low until just combined.
Pour the mixture into the large bowl of flour and mix together with a fork until just combined to form a batter.
In another large bowl, beat the egg whites on high speed using a handheld or stand mixer until soft peaks form. With the mixer still running, gradually add in the remaining ¼ cup of granulated sugar and beat until the egg whites are shiny and stiff.
Add the egg white mixture to the batter and fold together very gently using a silicone spatula to scrape the sides and bottom of the bowl until just combined and no white streaks remain.
Pour the cake batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 20 minutes while you make the three milk mixture.
In a medium bowl, add the remaining ¼ cup of whole milk, all of the sweetened condensed milk, and the evaporated milk. Whisk together to combine.
Gently run a knife or spatula along the sides of the cake pan to unstick the sides. Using a skewer or a fork, poke holes all over the top of the cake.
Slowly pour the three milk mixture all over the top and sides of the cake. Cover and refrigerate for at least 2 hours to let the cake fully cool and absorb the liquid.
While the cake is chilling, make the whipped cream topping. Add the heavy cream, sugar, and vanilla extract to a large bowl. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover and refrigerate until ready to serve.
Spread the whipped cream over the top of the cake and sprinkle a dusting of cinnamon on top if desired. Garnish with sliced strawberries and serve.
Notes
To make the sponge cake light and airy, don't forget to beat the egg whites until shiny peaks form and then gently fold them into the cake batter. The air bubbles and volume of the meringue help keep the sponge fluffy and light, even after soaking in the three-milk mixture.