Tres Leches Cake
A light vanilla sponge soaked with evaporated milk, sweetened condensed milk, and cream, then chilled and topped with cinnamon whipped cream.
This Latin American favorite uses an airy, fat-free sponge designed to absorb almost four cups of vanilla-scented milk while staying soft and springy.
Instructions
- 1
Preheat the oven to 180°C/350°F (160°C fan). Grease a 23 × 33 cm/9 × 13 inch pan with butter; do not line it.
- 2
Whisk the flour, baking powder, and salt in a bowl.
- 3
Beat the eggs, sugar, and 2 teaspoons vanilla in a stand mixer on medium-high for 10 minutes, until pale and fluffy.
10 min
- 4
On low speed, add half the flour mixture, all the milk, then the remaining flour. Stop when nearly combined and finish gently with a spatula.
- 5
Pour into the pan and bake for 25 minutes, until a skewer comes out clean. Cool in the pan for 30 minutes.
25 min
- 6
Whisk the evaporated milk, condensed milk, 1 cup cream, 1 teaspoon vanilla, and optional almond extract in a large bowl or jug.
- 7
With a thin chopstick, poke about 130 holes through the cake to the base of the pan.
- 8
Slowly pour the milk mixture evenly over the cake in about 3 additions, pausing briefly between each so it can absorb.
- 9
Refrigerate for at least 4 hours or overnight.
4 hr
- 10
Whip the topping cream with the sugar and vanilla until firm.
- 11
Spread the whipped cream over the cake, dust evenly with cinnamon, cut into 16 to 20 pieces, and serve from the pan.
Ago's Notes
- Chill for at least 4 hours; overnight gives the milk mixture even more time to disperse.
- Almond extract is optional. Keep the cake refrigerated and enjoy within 4 days.
Pour the milk mixture slowly and evenly so every slice becomes creamy without losing the sponge's springy structure.
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