Description
This super moist, traditional tres leches cake has a homemade sponge cake base soaked with three kinds of milk (evaporated, sweetened condensed, and whole). Topped with freshly whipped cream and sliced strawberries, it’s a cake unlike any other. It’s perfectly soft, but not soggy!
Ingredients
Units
Scale
For the Sponge Cake:
- butter or nonstick spray to grease the pan
- 9 eggs, room temperature
- 1 cup white granulated sugar
- 2 cups all purpose flour
- 1/2 tsp baking powder
For the Tres Leches:
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- 1 cup whole milk
Toppings:
- 2 cups heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- optional toppings: cinnamon, sliced strawberries
Instructions
- Prep & beat the egg whites. Preheat your oven to 350°F. Grease a 9×13 inch pan. Separate the egg yolks from the whites. Beat the egg whites in a large bowl on medium speed until soft peaks form. Continue to beat while adding the sugar, ¼ cup at a time. Continue to beat the eggs and sugar together until stiff peaks form.
- Beat the egg yolks and combine. In a separate medium sized bowl, beat the egg yolks (with a clean paddle or whisks) until the mixture thickens, turning foamy and pale yellow in color. This takes several minutes, so be patient. Fold the whipped egg yolks into the larger bowl with the egg whites. Continue to fold until evenly combined.
- Fold in dry ingredients. In a small bowl add the flour and baking powder and mix to combine. Gently fold the dry ingredients into the wet ingredients, just until combined. Be careful to not over mix.
- Bake the cake. Pour the batter into the prepared pan. Bake for 20 minutes, or until a toothpick comes out clean when poked in the center. Let the cake cool on the counter completely.
- Blend the tres leches. While the cake cools, add the evaporated, sweetened condensed, and whole milk to a bowl and whisk together until consistent.
- Soak the cake and chill. Loosen the sides of the cake with a knife or spatula, poke small holes all over the surface of the cake with a fork or toothpick and pour the milk mixture over the cake. Cover and refrigerate for at least 3 hours (or overnight).
- Top with whipped cream. In a medium sized bowl, add the heavy cream, powdered sugar, and vanilla and beat until medium peaks form. Be careful not to over mix. Pipe or spread over the cake and top with a dusting of cinnamon and sliced strawberries, if desired.
