Classic Tres Leches Milk Cake

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Classic Tres Leches Milk Cake

A Soft, Moist, and Irresistible Dessert for Every Celebration

This Milk Cake, also known as Tres Leches Cake, is a classic Latin American dessert celebrated for its extraordinary moistness and creamy sweetness. The light and airy sponge cake absorbs a rich three-milk syrup, creating a melt-in-your-mouth texture complemented by fluffy whipped cream and fresh berries on top. Whether you’re serving it at a party or treating your loved ones to a special dessert, this cake is always a crowd favorite.

Why You’ll Love This Recipe

  • Ultra-moist sponge cake that soaks up a luscious milk mixture
  • No butter or oil in the batter—fluffiness comes from whipped egg whites
  • Simple ingredients and easy-to-follow steps
  • Perfect for gatherings, holidays, or birthdays
  • Naturally alcohol-free, suitable for all ages

Ingredients

For the Cake:

  • 1 cup (120 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated
  • 1 cup (200 g) granulated sugar, divided (¾ cup for yolks, ¼ cup for whites)
  • 1 teaspoon vanilla extract
  • ⅓ cup (80 ml) whole milk

For the Milk Syrup:

  • 1 ½ cups (12 oz) evaporated milk
  • ⅔ can (9 oz) sweetened condensed milk
  • ⅓ cup (80 ml) heavy whipping cream

For the Whipped Topping:

  • 2 cups (480 ml) cold heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 cup mixed berries or fruit of choice, for garnish (optional)

Instructions

1. Prepare the Cake

  1. Preheat the oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking dish with butter.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Separate the eggs into two bowls. Add the egg yolks to one bowl and the whites to the other.
  4. Add ¾ cup (150 g) of sugar to the yolks and beat on high speed until thick and pale yellow, about 2–3 minutes.
  5. Mix in the whole milk and vanilla extract using a spatula until just combined.
  6. In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup (50 g) sugar and continue beating until stiff, glossy peaks form.
  7. Pour the egg yolk mixture into the dry ingredients and gently fold until just combined.
  8. Add the whipped egg whites into the batter and fold gently in batches, being careful not to deflate the mixture.
  9. Pour the batter into the prepared baking dish, smoothing the top evenly.
  10. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan to room temperature.

2. Make the Milk Syrup

  1. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until smooth.
  2. Use a fork or skewer to poke holes all over the cooled cake.
  3. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Let sit for at least 20 minutes so the cake can fully absorb the syrup.

3. Prepare the Whipped Topping

  1. In a large chilled bowl, pour in the cold whipping cream and add 2 tablespoons of sugar.
  2. Beat on high speed until the cream is thick, fluffy, and spreadable—about 2–3 minutes.
  3. Spread the whipped cream evenly over the cake.

4. Garnish and Serve

  • Decorate the top with fresh berries or fruit of your choice.
  • Serve chilled and enjoy the creamy, luscious goodness of this classic dessert.

Pro Tips

  • For the fluffiest cake structure, avoid overmixing the batter once the egg whites are added.
  • Make the cake a day ahead and let the syrup fully soak in for even better flavor.
  • Store leftovers in the refrigerator, tightly covered, for up to 3 days.

 

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