perfected tres leches cake
ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon
baked in March 2026
yield: 12 servings
prep time: 30 minutes
cook time: 40 minutes
difficulty level: easy
Ingredients
Cake
- 1 cup all-purpose flour (120 g)
- 1 and 1/2 teaspoons baking powder (6 g)
- 1/4 teaspoon salt
- 5 large eggs, yolks and whites separated
- 1 cup granulated sugar, divided (200 g)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Milk Mixture
- 12 ounce can evaporated milk
- 14 ounce can sweetened condensed milk
- 1/4 cup whole milk
Whipped Topping
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar (24 g)
- 1/2 teaspoon vanilla extract
- 1 and 1/2 teaspoons plain gelatin
- 6 teaspoons water (30 grams)
- ground cinnamon, for topping
Directions
For the cake:
- Preheat oven to 350°F.
- In a medium bowl combine flour, baking powder, and salt.
- Separate the eggs into two other mixing bowls.
- Add 3/4 cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow.
- Add 1/3 cup milk and vanilla and stir to combine.
- Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
- Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining 1/4 cup of sugar.
- Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour batter into un-greased pan and smooth it into an even layer.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and allow cake to cool completely.
For the milk mixture:
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
- Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
- Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
For the whipped topping:
- Add the water to a small bowl, and sprinkle the gelatin on top, swirling a little as needed so the water covers the gelatin. Let sit for 5 minutes. It will be a very thick gelatinous mixture. Then, microwave for 3-5 seconds, or just until it liquifies. Set aside.
- In the meantime, whip the heavy cream, sugar and vanilla until the cream just starts to thicken.
- Slowly stream in the liquid gelatin mixture on low speed.
- Then, keep beating the cream on medium high speed until desired consistency.
- Smooth over the top of the cake.
- Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!
