Tres Leches (literally “three milks”) is a soft, fluffy sponge cake soaked in a sweet, milky syrup, making it ultra-moist. It’s topped with a light whipped cream, making it an irresistible dessert. It’s perfect for any occasion—whether it’s a party, holiday, or just a casual treat.
Ingredients
For the Cake:
1 cup all-purpose flour – The base of the cake.
1 1/2 teaspoons baking powder – Helps the cake rise.
1/4 teaspoon salt – Balances the sweetness of the cake.
1/2 cup unsalted butter (softened) – Adds richness to the cake.
1 cup granulated sugar – Sweetens the cake.
5 large eggs – Helps provide structure and richness.
1 teaspoon vanilla extract – Adds flavor to the cake.
1/2 cup whole milk – Adds moisture and richness to the cake batter.
For the Tres Leches (Milk Syrup):
1 can (12 oz) evaporated milk – The first milk used in the syrup.
1 can (14 oz) sweetened condensed milk – The second milk, providing sweetness and richness.
1/2 cup whole milk – The third milk, which adds a creamy texture to the syrup.
For the Topping:
1 cup heavy whipping cream – For a fluffy, light topping.
1/4 cup powdered sugar – To sweeten the whipped cream.
1 teaspoon vanilla extract – For flavor.
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking dish or a similar-sized pan.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth.
3. Bake the Cake:
Pour the batter into the prepared baking dish and smooth the top.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool for about 10 minutes in the pan.
