Tres Leches Cake
Tres Leches Cake recipe is made to serve a crowd! You only need a few ingredients for the actual cake and can make this up to 1 day ahead, just keep covered and refrigerated before you serve up.
Servings 15
Calories 373kcal
Ingredients
Cake
- 440 grams / 8 large eggs room temperature and separated
- 125 grams / ⅔ cup superfine/caster sugar
- 1 tablespoon vanilla extract
- 320 grams / 2 cups plain flour
Three Milk Sauce
- 397 milliliters / 1 can sweetened condensed milk
- 340 milliliters / 1 ½ cups - 1 tablespoon evaporated milk
- 250 milliliters / 1 cup milk
- 1 tablespoon vanilla extract
Topping
- 300 milliliters / 1 ¼ cups heavy cream
- 25 grams / ¼ cup confectioners/icing sugar
Instructions
Cake
- Grease a baking dish with butter and preheat the oven to 180°C/350F.
- Place the egg whites into a bowl and whip until soft peaks form, for approximately 5 minutes with a hand beater.
- Slowly add in the sugar a tablespoon or two at a time and beat further until the egg whites hold stiff peaks and they look slightly glossy (the sugar will have dissolved by this point).
- In a separate bowl, beat the egg yolks until they have doubled in size and are a pale yellow, approximately 6 minutes with a hand beater.
- Add in the vanilla extract to the egg yolks and beat a further minute to fully combine.
- Fold the egg yolks into the egg whites gently, until fully combined.
- Add in the flour and fold carefully and gently until a smooth batter has formed and no dry patches remain in the bowl.
- Pour into your baking dish and smooth out to evenly spread over the whole baking dish.
- Place in the oven and bake until lightly golden on top, approximately 25 minutes or until a skewer comes out clean.
- Remove and allow to cool fully in your baking tray.
Three Milk Sauce
- To make the milk soak, place the sweetened condensed milk, evaporated milk, milk and vanilla extract into a bowl and stir to combine.
- Poke holes all over the top of the cake with a fork or skewer.
- Carefully and evenly pour the three milks over the cake, allowing time for the mixture to sink in.
- Refrigerate to soak in for at least 30 minutes.
- Whip the cream with the sugar until soft peaks form and spread over the cake.
- Slice and serve.
Notes
- Milk: Whole milk was used. You could substitute with creamy non dairy milk. The thinnest of the three milks, this helps balance out the richness of the other two and helps the three milks soak into your cake best.
- Sweetened condensed milk: The milk adds creaminess and sweetness to balance out the richness of the evaporated milk.
- Evaporated milk: This has less moisture than regular milk so will soak into the light cake better.
- Vanilla extract: Pure vanilla extract helps give our the cake it's signature flavor.
- Baking dish: A large baking dish 23x33cm or 9x13 inches works best here that your cake can bake and soak in.
- Make ahead: Keep refrigerated when not serving, and this will keep covered for up to 3 days (if everyone doesn't eat it swiftly).
Nutrition
Calories: 373kcal