Milk Cake (Classic Tres Leches Cake)
This classic milk cake is light, airy, and soaked in a rich blend of three milks, making it incredibly moist from top to bottom. Simple to prepare and always a hit, this dessert melts in your mouth with every bite and is perfect for gatherings, celebrations, or a comforting homemade treat.
Ingredients
Cake
- 1 cup (120 g / 4.2 oz) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, at room temperature
- 1 cup (200 g / 7.1 oz) granulated sugar, divided
- ¾ cup
- ¼ cup
- 1 teaspoon vanilla extract
- ⅓ cup (78 ml) whole milk
Milk Syrup
- 12 oz (1½ cups) evaporated milk
- 9 oz sweetened condensed milk (about ⅔ of a 14-oz can)
- ⅓ cup (80 ml) heavy whipping cream
Whipped Cream Topping
- 2 cups (480 ml) cold heavy whipping cream
- 2 tablespoons granulated sugar
Optional Garnish
- Fresh berries or fruit of choice
Instructions
1. Prepare the Cake
Preheat the oven to 175°C (350°F). Grease and line a 9×13-inch baking dish or similar pan.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Separate the eggs into two bowls. Beat the egg yolks with ¾ cup of sugar until pale and thick. Mix in the vanilla extract and milk.
Gradually fold the dry ingredients into the yolk mixture until just combined.
In a separate bowl, beat the egg whites until soft peaks form. Slowly add the remaining ¼ cup of sugar and continue beating until stiff peaks form.
Gently fold the egg whites into the batter in batches, being careful not to deflate the mixture.
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
2. Prepare the Milk Syrup
In a bowl or jug, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.
Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in fully. Refrigerate for at least 2 hours, preferably overnight.
3. Whipped Cream Topping
Beat the cold heavy whipping cream with the sugar until soft, fluffy peaks form. Spread evenly over the chilled cake.
Garnish with fresh berries if desired.
Serving
Slice and serve chilled. This cake tastes even better the next day as the milk mixture fully absorbs into the the Sponge.