Tres Leches Cake
Updated January 8, 2020
Craig Lee for The New York Times
- Total Time
- About 1 hour, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
Butter for the pan
2 ¼ cups/285 grams all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon kosher salt
6 large eggs, separated, at room temperature
1 cup plus 2 tablespoons/225 grams granulated sugar
½ cup plus 1 cup whole milk
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 teaspoon pure vanilla extract
1 ½ cup heavy cream
1 tablespoon confectioners’ sugar
Nutritional analysis per serving (12 servings)
78 grams carbs; 155 milligrams cholesterol; 548 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 1 gram fiber; 316 milligrams sodium; 12 grams protein; 59 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a ¼-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.
- Step 2
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and ½ cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in ½ cup of the milk, lower the speed and then mix in the flour mixture just until combined.
- Step 3
In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining ½ cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.
- Step 4
Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.
- Step 5
Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about ½ inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more. Cover and refrigerate for at least 2 hours (or up to 24 hours).
- Step 6
To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream.
Private Notes
Comments
To all of the people past, present or future who make this cake. Follow the directions. This is a very dense and dry cake that soaks up about 3 cups of liquid. It is not supposed to light and fluffy. Do not change the flour amount. I made this 4/4/2021. It is perfect and delicious as directed. The people who say other wise, do not know what Tres Leches Cake is.
Delicious! For a coconut version, add a drop of coconut extract, substitute 1 c of whole milk with coconut milk. Sprinkle toasted coconut overtop when serving...use frozen fresh coconut.
Not clear to me why you haven't updated the flour amount in this recipe when so many people have said that it's incorrect.
Added a sprinkle of cinnamon and finely chopped mango to the top of the cake, turned out beautifully. Trust the process when you add the first batch of egg whites. Took a lot of effort to fold in the egg whites. You’ll get your arm workout in but it does eventually come together.
Can I bake the cake, not add the liquid and then freeze it? Wood it effect poking holes and adding the liquid once I defrost it?
Could you please create a gluten free Tres Leches Cake? Thank you!!