Tres Leches Cake
Updated Jan. 9, 2020
- Total Time
- About 1 hour, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- Butter for the pan
- 2¼cups/285 grams all-purpose flour
- 2¼teaspoons baking powder
- ¾teaspoon kosher salt
- 6large eggs, separated, at room temperature
- 1cup plus 2 tablespoons/225 grams granulated sugar
- ½cup plus 1 cup whole milk
- 1(14-ounce) can sweetened condensed milk
- 1(12-ounce) can evaporated milk
- 1teaspoon pure vanilla extract
- 1½cup heavy cream
- 1tablespoon confectioners’ sugar
Nutritional analysis per serving (12 servings)
548 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 78 grams carbohydrates; 1 gram dietary fiber; 59 grams sugars; 12 grams protein; 316 milligrams sodium
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.
Cake texture was great. I used ube condensed milk instead of just regular milk and it was a lot of fun!
I followed the directions but found that the flour and egg yolk mix was very dry even with the milk. I added a little bit more milk just to be able to fold in the egg whites. Did I miss something?
Kicking myself for not reading the comments before baking this cake and now I'm trying to decide if I need to start over... I did my best to incorporate the egg yolk and egg whites, but I still noticed bits of thick egg yolk batter in the mix as I was pouring it into the pan, so batter wasn't a consistent texture. I baked it anyways and now the top is very bumpy. Planning to let it cool overnight. Would love thoughts on whether the texture of the cake is going to reflect the inconsistent mixing!