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Tres Leches Cake (USA Style) Recipe

Tres Leches Cake (USA Style) Recipe
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★★★★★

4.8 from 27 reviews

A luscious and airy Tres Leches Cake, a classic USA-style dessert featuring a tender sponge soaked in three types of milk and topped with a fluffy whipped cream. This rich yet refreshing cake offers a perfect balance of creamy sweetness and light texture, making it an indulgent treat for any occasion.

Ingredients

For the Cake

  • All-purpose flour — 1 cup (125g)
  • Baking powder — 1½ teaspoons
  • Salt — a small pinch
  • Large eggs — 5, separated
  • Granulated sugar — 1 cup (200g), divided
  • Whole milk — â…“ cup (80ml)
  • Vanilla extract — 1 teaspoon

For the Three-Milk Soak

  • Sweetened condensed milk — 1 can (395g)
  • Evaporated milk — 1 can (354ml)
  • Heavy cream — ½ cup (120ml)
  • Vanilla extract — 1 teaspoon
  • Cinnamon — a little (optional)

For the Whipped Topping

  • Heavy cream — 1½ cups (360ml)
  • Powdered sugar — 3 tablespoons (25g)
  • Vanilla extract — 1 teaspoon

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 175°C (350°F) and lightly grease a 9×13-inch pan to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a bowl, combine all-purpose flour, baking powder, and salt. Set aside.
  3. Whip Egg Whites: In a separate clean bowl, whisk the egg whites until they form soft peaks. Gradually add half of the granulated sugar while continuing to whisk until glossy stiff peaks form.
  4. Prepare Egg Yolk Mixture: In another bowl, beat the egg yolks with the remaining sugar until pale and thick. Add the whole milk and vanilla extract, mixing until silky smooth.
  5. Combine Dry and Wet Ingredients: Gently fold the dry flour mixture into the egg yolk mixture until just combined, taking care not to deflate the batter.
  6. Incorporate Egg Whites: Carefully fold the whipped egg whites into the batter in soft, patient strokes to maintain a light and airy texture.
  7. Bake the Cake: Pour the batter into the prepared pan and bake for approximately 30-35 minutes, or until the cake is golden and springs back when touched.
  8. Cool and Pierce: Allow the cake to cool until just warm. Use a fork to pierce the entire surface evenly to prepare for soaking.
  9. Prepare Milk Soak: In a jug, mix the sweetened condensed milk, evaporated milk, heavy cream, vanilla extract, and optional cinnamon until fully combined.
  10. Soak the Cake: Slowly pour the three-milk mixture over the pierced cake, allowing it to absorb fully. Refrigerate the cake for at least 4 hours, preferably overnight, to achieve maximum moistness.
  11. Make Whipped Topping: Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  12. Finish and Serve: Spread the whipped topping evenly over the chilled cake. Optionally, dust with cinnamon or sprinkle chocolate shavings for extra flair. Serve cold and enjoy the rich, creamy layers.

Notes

  • For best results, soak the cake overnight to allow the milk mixture to fully absorb for maximum moisture and flavor.
  • The optional cinnamon adds a classic American bakery touch but can be omitted if preferred.
  • Ensure egg whites are whipped to stiff peaks to keep the cake light and airy.
  • You can garnish with fresh fruit or toasted coconut for variation.
  • Store leftovers covered in the refrigerator and consume within 3 days.

Nutrition

Keywords: Tres Leches Cake, milk-soaked cake, American dessert, creamy cake, fluffy cake, classic dessert

Find it online: https://maicook.com/tres-leches-cake-usa-style-recipe/