Tres Leches Cake- with Cinnamon and Cocoa

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more budget-friendly.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream is lower in calories, and whipped topping is often cheaper.

Add the flour, baking powder and salt to a mixing bowl and combine. Set aside.

Separate the egg whites and yolks.

Add 3/4 cup sugar to the egg yolks and beat until the yolks become slightly pale.

Add cream and vanilla, mix on low until the cream is combined.

Beat the egg whites on high until you get stiff peaks, adding 1/4 cup sugar gradually.

Mix the yolk mixture into the flour mixture until it is smooth.

Fold the egg whites into the batter gently. Do not over mix.

Place the batter into a buttered and floured 9x13 pan. Smooth the mixture to an even layer.

Bake at 350F for 30-35 minutes. Use the toothpick method to ensure the cake is done in the center.

Remove cake and cool slightly for 20 minutes.

Use a fork or toothpick and poke holes all over the cake.

Add cream, evaporated milk and condensed milk into a pourable container. Whisk until all of the ingredients are combined and smooth.

Pour half of the milk mixture on top of the cake, smooth with a spatula. Be sure to get the edges.

Add the other half of the milk mixture, cover with plastic wrap and let soak into the cake for minimum 6 hours, preferably overnight.

Add cream and sugar to a mixing bowl, beat on high with a hand mixer until you have stiff peaks.

Smooth the whipped cream over the top of your cake.

Dust with cocoa powder and cinnamon if you like. You may also top with fresh fruit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens