Easy Tres Leches Cake
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.