Easy Tres Leches Cake

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Easy Tres Leches Cake

Course Dessert
Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 4 hours
Servings 12

Ingredients

**Sponge Cake**

  • – 1 1/2 cups all-purpose flour
  • – 1 tsp baking powder
  • – 1/4 tsp salt
  • – 5 large eggs separated
  • – 1 cup granulated sugar divided
  • – 1/4 cup whole milk
  • – 1 tsp vanilla extract

**Milk Mixture**

  • – 12 oz can evaporated milk
  • – 14 oz can sweetened condensed milk
  • – 1/2 cup heavy cream

**Whipped Cream**

  • – 4 cups heavy whipping cream
  • – 2 tbsp powdered sugar
  • – 1/2 tsp pure vanilla extract
  • – 1/2 tbsp cinnamon for sprinkling on top

**Marshmallow Frosting**

  • – 2 large egg whites
  • – 1/2 cup granulated sugar
  • – 1/4 tsp cream of tartar
  • – 1/8 tsp salt
  • – 1 tsp vanilla extract

Instructions

#### Sponge Cake

  • Preheat your oven to 350°F.
  • Grease a 9×13-inch cake pan with butter or oil spray.
  • In a bowl, whisk together flour, baking powder, and salt.
  • Separate the egg whites from the yolks. In a large bowl, beat the yolks with 3/4 cup of sugar until pale and fluffy.
  • Mix in the milk and vanilla extract.
  • Gently fold in the flour mixture.
  • In another bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
  • Fold half of the beaten egg whites into the batter, then fold in the rest until smooth and fluffy.
  • Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted comes out clean.
  • Let the cake cool for 30 minutes, then prick the top with a fork.

#### Milk Mixture

  • In a large measuring cup or bowl, combine evaporated milk, sweetened condensed milk, and heavy cream. Whisk until fully mixed.
  • Pour the milk mixture over the cooled cake, cover with plastic wrap, and refrigerate for a few hours or overnight.

#### Whipped Cream

  • In a bowl, whip the heavy cream and powdered sugar on medium speed until soft peaks form.
  • Add vanilla extract and mix to combine.
  • Spread or pipe the whipped cream over the cake and sprinkle with cinnamon.

#### Marshmallow Frosting

  • In a heatproof bowl, combine egg whites, sugar, cream of tartar, and salt. Place over a pot of simmering water and whisk until the mixture reaches 140°F.
  • Remove from heat and whip with a hand mixer or in a stand mixer until stiff peaks form and the mixture is thick and glossy.
  • Add vanilla extract and mix well.
  • Spread or pipe the frosting over the cake. Toast with a kitchen torch or under a broiler for 1-2 minutes.

Notes

  • Store the Tres Leches Cake in the fridge for up to 4 days.
  • For stabilized whipped cream, melt 1 tsp unflavored gelatin in 1 tbsp hot water and add to the whipped cream after soft peaks form.
  • Serve with fresh berries if desired.
  • Resting the cake in the fridge for at least 12 hours improves the consistency.
  • If you can’t find evaporated milk, use regular milk or mix 1.25 cups water with 1 cup powdered milk.
  • Substitute heavy cream with milk or half-and-half if needed.

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