Tres Leches Cake

The ultimate moist, milky, and melt-in-your-mouth Latin American dessert!

🍰 Ingredients

For the Cake:

1 cup (120g) all-purpose flour
1½ tsp baking powder
¼ tsp salt
5 large eggs, separated
1 cup (200g) sugar, divided
1 tsp vanilla extract
⅓ cup whole milk

For the Three Milks (Tres Leches) Soak:

1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
½ cup heavy cream or whole milk

For the Topping:

1½ cups heavy cream, chilled
3 tbsp powdered sugar
1 tsp vanilla extract
Ground cinnamon or fresh berries (optional)

📝 Instructions

1. Bake the Cake:

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
In a bowl, whisk flour, baking powder, and salt. Set aside.
Beat egg yolks + ¾ cup sugar until pale. Mix in vanilla and milk.
Gently fold in dry ingredients.
In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar until stiff peaks form.
Fold egg whites into batter gently. Pour into pan and bake 25-30 mins (until golden).

2. Soak with Tres Leches:

Let cake cool 10 mins, then poke holes all over with a fork.
Whisk together condensed milk, evaporated milk, and heavy cream. Slowly pour over cake.
Refrigerate 4+ hours (or overnight) to soak.

3. Add Whipped Cream Topping:

Whip heavy cream, powdered sugar, and vanilla to stiff peaks.
Spread over cake. Dust with cinnamon or top with berries.

💡 Tips & Tricks

✔ Use room-temp eggs for fluffier cake.
✔ Don’t skip soaking time—the longer, the better!
✔ Make it fancy with caramel drizzle or toasted coconut.

Serve chilled and enjoy the creamy, dreamy goodness! 😋🍮

(Pro tip: This cake gets BETTER the next day!)