Tres Leches Cake Mexican Dessert (Print-Friendly Version)
Light, airy sponge saturated with sweet milk blend, crowned with creamy whipped topping and a hint of cinnamon.
# List of Ingredients:
→ Sponge Cake
01 -
190 grams all-purpose flour
02 -
1.5 teaspoons baking powder
03 -
0.5 teaspoon kosher salt
04 -
200 grams granulated sugar
05 -
3 large eggs, room temperature
06 -
1.5 teaspoons vanilla extract
07 -
120 millilitres whole milk
→ Milk Soak
08 -
396 grams sweetened condensed milk
09 -
354 millilitres evaporated milk
10 -
120 millilitres heavy whipping cream
→ Whipped Cream Topping
11 -
480 millilitres heavy whipping cream
12 -
24 grams powdered sugar
13 -
1 teaspoon ground cinnamon, for garnish (optional)
# How to Prepare:
01 -
Preheat oven to 175°C. Lightly grease a 23 x 33 cm baking dish with butter and set aside.
02 -
In a medium bowl, whisk together flour, baking powder, and salt until evenly combined. Set aside.
03 -
In a large mixing bowl, use an electric mixer to beat sugar, eggs, and vanilla extract on high speed until pale and airy, about 5 minutes.
04 -
Add half the dry ingredients to the egg mixture and blend on low speed just until incorporated. Gradually pour in milk, then add remaining dry mixture, mixing until just combined.
05 -
Pour the batter into the prepared baking dish. Bake for 25–30 minutes or until a toothpick inserted in the centre comes out clean. Remove from oven and allow to cool completely.
06 -
In a large jug or bowl, whisk together sweetened condensed milk, evaporated milk, and heavy whipping cream until fully combined.
07 -
Poke numerous holes all over the cooled sponge using a skewer or fork. Slowly pour the milk mixture evenly over the cake, ensuring it soaks into the entire surface and edges. Cover and refrigerate for at least 4 hours or overnight.
08 -
In a clean bowl, beat heavy whipping cream with powdered sugar using a hand mixer until stiff peaks form.
09 -
Evenly spread whipped topping over the chilled cake. Dust with ground cinnamon before serving, if desired.
# Additional Information:
01 -
For optimal texture, prepare the cake a day in advance to allow full absorption of the milk mixture.
02 -
Freeze the baked and cooled sponge for up to 3 months. Thaw before soaking and finishing.
03 -
Distribute milk mixture evenly, especially over the edges, for uniformly moist slices.
04 -
Store covered and refrigerated; cake remains fresh for up to 3 days.
05 -
Use only homemade sponge as cake mixes become too soggy with the soaking method.
06 -
This sponge contains no butter, relying on the richness of the three-milk soak for moisture and flavour.