Q1: Why is my Tres Leches Cake not absorbing the milk mixture?

This usually happens when the cake is overmixed or the egg whites are deflated during folding. A light, airy sponge is essential to absorb the milk properly.

Q2: Can I make Tres Leches Cake ahead of time?

Yes, it’s even better made ahead! Prepare the cake a day in advance to give it enough time to soak up the milk mixture thoroughly.

Q3: Is Tres Leches Cake supposed to be soggy?

No, it should be moist but not soggy. Using the right milk ratios and allowing time for the soak will result in a custardy, not mushy, texture.

Q4: Can I freeze Tres Leches Cake?

You can freeze the sponge cake before adding the milk and topping. Once soaked, it should only be stored in the fridge and consumed within 3–4 days.

Tres Leches Cake

Name: Tres Leches Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 5 large eggs, separated; 1 cup granulated sugar (divided); 1/3 cup whole milk; 1 teaspoon vanilla extract; 1 can (12 oz) evaporated milk; 1 can (14 oz) sweetened condensed milk; 1/4 cup whole milk (for milk mixture); 1 pint heavy whipping cream; 3 tablespoons granulated or powdered sugar; 1/2 teaspoon vanilla extract (for whipped topping); Ground cinnamon (for garnish); Fresh strawberries or berries (optional for garnish)

Description

This easy Tres Leches Cake is a light and airy sponge cake soaked in a rich mixture of three milks, topped with fluffy whipped cream and a hint of cinnamon.

Ingredients

Scale

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar (divided)
1/3 cup whole milk
1 teaspoon vanilla extract
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/4 cup whole milk (for milk mixture)
1 pint heavy whipping cream
3 tablespoons granulated or powdered sugar
1/2 teaspoon vanilla extract (for whipped topping)
Ground cinnamon (for garnish)
Fresh strawberries or berries (optional for garnish)

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
In a bowl, whisk together flour, baking powder, and salt.
Separate the eggs, placing whites in one bowl and yolks in another. Beat yolks with 3/4 cup sugar until pale and creamy, then mix in 1/3 cup milk and vanilla.
Combine the yolk mixture with the dry ingredients and mix gently until combined.
Beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate them.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely.
In a pitcher, mix the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
Use a fork or skewer to poke holes all over the cake, then slowly pour the milk mixture over it. Chill for at least 2 hours or overnight.
Whip the cream with sugar and vanilla until stiff peaks form. Spread over the chilled cake and garnish with cinnamon and optional berries.

Notes

Separate eggs while cold for easier handling, then let them warm to room temperature before mixing.
Fold egg whites gently to maintain airiness and help the cake rise.
Let the cake chill thoroughly after soaking to fully absorb the milks.
Use a pan with high sides to prevent milk overflow.
Do not exceed the recommended amount of milk to avoid a soggy cake.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 287
Sugar: 22g
Sodium: 94mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0.01g
Carbohydrates: 30g
Fiber: 0.3g
Protein: 5g
Cholesterol: 124mg