How To Make The Best Tres Leches Cake | 3 Milk Cake Recipe

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.

Preheat the oven to 350 degrees Fahrenheit.

Butter the bottom and sides of a 9 by 13 casserole dish.

In a medium bowl, sift together 1 cup all-purpose flour, 1.5 teaspoons baking powder, and 0.25 teaspoon salt. Whisk to combine.

Separate 5 large eggs into two bowls (yolks in one, whites in another).

In the bowl with egg yolks, add 0.75 cup granulated sugar and beat on high speed for about 2 minutes until light and pale yellow.

Scrape down the edges and add 0.33 cup whole milk and 1 teaspoon vanilla extract, then gently fold together with a spatula.

In the bowl with egg whites, beat on high speed for about 1 minute until soft peaks form. Gradually add 0.25 cup granulated sugar and continue beating until stiff peaks form.

Fold half of the sifted dry ingredients into the egg yolk mixture, then add the remaining dry ingredients and fold until just combined.

Gently fold the egg whites into the batter until combined, being careful not to over mix.

Pour the batter into the prepared casserole dish and spread it evenly.

Bake in the preheated oven for about 30 minutes, or until a toothpick comes out clean.

Remove the cake from the oven and let it cool completely to room temperature.

In a large measuring cup, combine 1 can (12 ounces) evaporated milk, 0.75 can (14 ounces) sweetened condensed milk, and 0.5 cup heavy whipping cream, stirring until well combined.

Once the cake is cool, poke holes all over the top with a fork or toothpick.

Slowly drizzle and pour the milk syrup evenly over the cake, ensuring it absorbs all the syrup.

Let the cake sit for about 30 minutes to soak up the syrup.

To make the frosting, place 2 cups of very cold heavy whipping cream into a large cold mixing bowl, add 3 tablespoons granulated sugar, and beat on high speed for about 3 minutes until stiff peaks form.

Spread the whipped cream frosting evenly over the cake using an offset spatula or regular spatula.

Cover the cake with plastic wrap and seal tightly, then refrigerate for at least 3 hours or overnight for best results.

Optionally, dust the top with cinnamon or decorate with fresh strawberries and raspberries before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens