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Tres Leches Cake

A light sponge cake soaked in three milks (evaporated, condensed, and heavy cream), topped with pillowy whipped cream. Impossibly moist and sweet.

SnackMexicanMedium

20 min

Prep

25 min

Cook

4 hr 45 min

Total

Servings

Medium

Difficulty

Instructions

Preheat oven to 350F. Grease a 9x13 pan. Beat egg whites to stiff peaks. In another bowl, beat yolks with sugar until thick. Fold in milk and vanilla, then flour and baking powder. Gently fold in egg whites.

Pour batter into the pan and bake 22-25 minutes until a toothpick comes out clean. Let cool completely.

Mix the three milks together. Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake. Cover and refrigerate for at least 4 hours (overnight is best).

Tip: The cake will look like it's swimming in milk at first. It absorbs everything. Be patient and let it soak.

Whip the heavy cream with powdered sugar to stiff peaks. Spread over the soaked cake. Dust with cinnamon. Serve cold.

Nutrition per Serving

340kcal

Calories

Protein

42g

Carbs

16g

Fat

Fiber

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Tres Leches Cake

Ingredients

For the soak

For the topping

Instructions

Nutrition per Serving

Tags

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