TRES LECHES CAKE

This classic Mexican cake recipe is absolutely delicious and special. A one-layer sponge cake soaked in three types of milk then frosted with a light whipped cream. It's perfect any time including as a Cinco de Mayo recipe.

Course Dessert

Cuisine Mexican

Prep Time 15

Cook Time 30

Cooling Time + Soaking Time + Chilling time 1 55

Total Time 2 40

Servings

Calories 269kcal

Author Toni Dash

Equipment

9-inch Springform Pan

Ingredients

6 eggs separated
3/4 cup granulated sugar
1 all purpose flour regular or gluten-free measure-for-measure flour blend
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
2 cups heavy cream divided
2 teaspoons vanilla extract
2 tablespoons confectioners’ sugar

Instructions

Heat oven to 350 degrees F. Grease and flour a 9 inch spring form pan.
In the bowl of a standing mixer using the whisk attachment (or in a large bowl with a hand held mixer) beat egg whites and ½ cup of the sugar (1/4 cup + 2 tablespoons) until stiff peaks form.
In a large mixing bowl whisk together the egg yolks and remaining ½ cup of sugar (1/4 cup + 2 tablespoons) until fully mixed together, thick and yellow.
Alternating, fold in egg whites and flour into egg yolk mixture until fully combined. Add a little of each, fold in and add more. Spoon batter into prepared pan.
Place pan into preheated oven and bake 28-30 minutes until toothpick inserted into middle of the cake comes out clean and slight browning has occurred on top of the cake.
Allow cake to cool still in pan on a wire rack for 10 minutes.
In a medium bowl combine the sweetened condensed milk, evaporated milk, 1 cup of heavy cream and 1 teaspoon of vanilla. If making a gluten-free version refer to the NOTES section below.
Using a wooden skewer, poke holes in the top of the cake approximately 1 inch apart.
Slowly pour some of the milk mixture over the cake allowing it to soak in before pouring more. Be sure to cover the entire cake.
Allow cake to sit for 30 minutes to ensure milk mixture has been absorbed.
Remove springform sides of the pan. Ensure the cake is fully cooled before frosting. NOTE it should be fully cooled by now.
In the bowl of a standing mixer with the whisk attachment (or in a large bowl with a hand held mixer) beat together the remaining 1 cup of heavy cream, remaining teaspoon of vanilla and the confectioners’ sugar until stiff peaks have formed.
Spread over the top and sides of the cake. Refrigerate 1 hour before serving.

Notes

Pro Tips

Do not use non-stick cooking spray to prep the cake pan. This type of cake needs a dry surface so greasing and flouring the pan is the way to go.

Take care when separating the eggs. Makes sure no whites are in with the yolks and visa versa.

The egg whites should triple in size when whipped. The goal is to get as much air into the eggs as possible. That ends up with a airy sponge cake.

Don't use non-stick cooking spray to prep the cake pan. This type of cake relies on a dry surface to climb the sides of the pan to rise. Grease and flour the pan.

Don't let the batter sit. As soon as the batter is combined and in the pan, bake the cake.

Don't peek when the cake is baking! Resist the temptation to open the oven door to check on the cake, especially in the first half of it baking. This can result in the cake deflating.

Making Gluten-Free Tres Leches Cake

The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour and it worked great for this cake. The cake in the photos is a gluten-free version!

Because gluten-free flour blends are all made with different flour mixtures AND in general gluten-free flour is not as absorbent as regular All Purpose Flour we recommend reducing the heavy cream in the three milk mixture by 1/2 cup (so you'll use 1/2 cup).

This provided plenty of moisture to soak in but prevents from the cake becoming overly saturated if the gluten-free flour blend being used is not as absorbent.

Adapted from In Style magazine (2006)

Nutrition