Tres Leches Cake
Tres Leches Cake is a delicious and indulgent treat that provides a delightful balance of sweetness and creaminess. Whether it's for a family gathering or a personal indulgence, this cake is sure to impress.

1 Serving
For 4 people
Difficulty
Average
Taste
Extra Sweet
Health Benefits
Rich in Calcium: The three milks provide a good source of calcium, which supports bone health.
Source of Protein: Eggs and milk offer a high-quality protein, essential for muscle repair and growth.
Good for Energy: This dessert provides carbohydrates that give an instant energy boost.
Mood Enhancer: The sugars in this cake may help in boosting serotonin levels, promoting better mood.
Good Fats: Heavy cream contains healthy fats that are important for energy storage and insulation.
400 kcal
in 210g
Protein:
6g
Fats:
20g
Carbs:
45g
Cholesterol:
110mg
Sodium, Na:
160mg
Potassium, K:
150mg
Tres Leches Cake is a classic Latin American dessert known for its rich and moist texture, soaked in a blend of three different milks. Perfect for celebrations or a sweet treat at home, this cake melts in your mouth and leaves you craving more. The light and airy sponge cake absorbs the creamy mixture, while the whipped cream topping adds a fluffy finish. Packed with indulgence, Tres Leches is not only delicious but offers a comforting dessert experience.
Allergy Advice
This recipe contains Dairy Products, Eggs. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
5 pieces Eggs
half cup Butter, softened
2 cups Granulated sugar
1 & half Teaspoons Vanilla Extract
2 cups All - purpose flour
2 Teaspoons Baking Powder
1 teaspoon Salt
1 cup Milk
2 cups Sweetened condensed milk
340 grams Evaporated Milk
half cup Heavy cream
half teaspoon Vanilla extract
1 & half cups Heavy cream
65 grams Powdered Sugar
1 pinch Cinnamon
Tips
For optimal flavor and texture, refrigerate the cake for several hours before serving.
If time allows, let the cake soak overnight for the best texture.
Directions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. In a medium bowl, beat the egg yolks with half of the sugar until they become pale and fluffy. Add in the butter and vanilla extract, and mix until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the yolk mixture, alternating with the milk. In another bowl, beat the egg whites until stiff peaks form, then slowly fold in the remaining sugar. Gently fold the egg whites into the cake batter until well incorporated.
Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
In a large bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract. Once the cake has cooled, poke holes all over the top using a fork, then slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight for the best results.
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread this whipped cream evenly over the soaked cake.
Sprinkle ground cinnamon on top, if desired, and slice into portions to serve. Store leftovers in the fridge to maintain freshness.
Notes
People with lactose intolerance or dairy allergies should avoid this cake, as it contains significant amounts of dairy.
Additionally, those watching their calorie intake or managing diabetes may want to limit their consumption due to its high sugar content.
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