Meal Prep · Mexican
Tres Leches Cake
A classic Mexican sponge cake soaked in a trio of milks and topped with luscious whipped cream.
Ingredients
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Step-by-step- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg yolks with ¾ cup granulated sugar until pale and thick. Stir in ⅓ cup whole milk and 1 tsp vanilla extract. Gradually add the dry ingredients, mixing until just combined.
- In a separate clean bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup granulated sugar and continue beating until stiff, glossy peaks form.
- Gently fold the egg whites into the egg yolk batter in two additions until no streaks remain. Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- While the cake cools, prepare the tres leches mixture: In a bowl, whisk together evaporated milk, sweetened condensed milk, ½ cup heavy cream, and 1 tsp vanilla extract.
- Once the cake is cool, use a fork or skewer to poke holes all over the top. Slowly pour the milk mixture evenly over the entire cake, allowing it to soak in.
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the milk to fully absorb.
- Just before serving, prepare the topping: In a cold bowl, beat 1 ½ cups cold heavy cream with powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake. Garnish with fresh berries or a sprinkle of cinnamon, if desired, and serve cold.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 7 g |
| Fat | 20 g |
| Carbohydrates | 35 g |
| Sugar | 28 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store covered in the refrigerator. The cake’s flavor and texture often improve overnight.
Freezer Up to 1 month
While not ideal due to the whipped cream, you can freeze individual slices (without the topping) wrapped tightly in plastic wrap and foil. Thaw in the refrigerator before adding fresh whipped cream.
Serve N/A
Tres Leches Cake is traditionally served chilled. Simply remove from the refrigerator and serve cold.
Chef’s Corner
- Don’t overmix the cake batter once the dry ingredients are added; this can result in a tough cake. Gently fold.
- Ensure the cake is completely cool before pouring the milk mixture to prevent it from getting soggy or falling apart.
- For the best flavor and absorption, let the cake chill in the refrigerator for at least 4 hours, or ideally overnight.
- Use very cold heavy cream and a chilled bowl for the whipped topping to ensure it whips up light and fluffy.
