Tres Leches Cake (Print Version)
# Ingredients:
01 -
1 cup all-purpose flour.
02 -
1 1/2 teaspoons baking powder.
03 -
1/4 teaspoon salt.
04 -
5 large eggs, separated.
05 -
1 cup granulated sugar, divided.
06 -
1/3 cup whole milk.
07 -
1 teaspoon vanilla extract.
08 -
12 ounce can evaporated milk.
09 -
14 ounce can sweetened condensed milk.
10 -
1/4 cup whole milk.
11 -
1 pint heavy whipping cream.
12 -
3 tablespoons powdered sugar.
13 -
1/2 teaspoon vanilla extract.
14 -
Ground cinnamon, for topping.
# Instructions:
01 -
Preheat your oven to 350 degrees F.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
Separate the egg yolks and whites into two separate bowls.
04 -
Add 3/4 cup of sugar to the bowl with the egg yolks. Mix on high speed until the yolks turn pale yellow.
05 -
Add 1/3 cup of whole milk and vanilla extract to the yolks, stirring until combined.
06 -
Gently fold the yolk mixture into the flour mixture, taking care not to over-mix.
07 -
With electric beaters, beat the egg whites on high speed. Gradually add the remaining 1/4 cup sugar as you continue to beat until the mixture forms stiff peaks.
08 -
Carefully fold the beaten egg whites into the batter, ensuring even distribution.
09 -
Pour the batter into an un-greased 9x13 metal baking dish, smoothing out the top.
10 -
Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean.
11 -
Allow the cake to cool completely.
12 -
In a small bowl, combine the evaporated milk, sweetened condensed milk, and the additional 1/4 cup whole milk.
13 -
Once the cake is cooled, poke holes all over the top with a fork.
14 -
Slowly pour the milk mixture over the cake, making sure to cover edges and surfaces evenly.
15 -
Refrigerate the cake for at least 1 hour, or overnight, for best absorption.
16 -
In a mixing bowl, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract to stiff peaks.
17 -
Spread the whipped topping over the cake, and sprinkle with cinnamon.
18 -
Serve with fresh sliced strawberries if desired, and enjoy!.
# Notes:
01 -
Store Tres Leches Cake in the refrigerator, covered, for up to 3-5 days.
02 -
To make ahead, prepare the cake 1-2 days in advance. This allows ample time for the cake to soak the milk mixture.
03 -
The baked and cooled cake can be frozen for up to 3 months. Thaw overnight in the fridge before adding the milk mixture.
04 -
For a smaller portion, consider making Tres Leches Cupcakes.