Description
A moist, airy sponge cake soaked in a rich mixture of evaporated milk, whole milk, and sweetened condensed milk, topped with light whipped cream. This foolproof recipe is perfect for celebrations and can be made ahead of time.
Ingredients
Scale
- 4 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 can (12 oz / 340g) evaporated milk
- 1 cup (240ml) whole milk
- 1 can (14 oz / 397g) sweetened condensed milk
- 2 cups (480ml) heavy whipping cream, cold
- ¼ cup (30g) confectioners’ sugar (powdered sugar)
- 1 teaspoon vanilla extract (for topping)
- Cinnamon, for dusting (optional)
- Fresh berries, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick spray and dust lightly with flour.
- In an electric mixer bowl, beat room-temperature eggs and granulated sugar on high speed for 5-7 minutes until pale, thick, and forming a ribbon stage.
- Sift flour, baking powder, and salt over the egg mixture. Gently fold in with a rubber spatula until just combined, being careful not to deflate the batter.
- Pour batter into the prepared pan and bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- While the cake bakes, whisk together evaporated milk, whole milk, and sweetened condensed milk in a large bowl.
- Remove cake from oven. While still hot, poke holes all over the surface with a fork. Pour the milk mixture evenly over the cake.
- Let the cake absorb the milk for at least 30 minutes, or ideally refrigerate overnight.
- In a cold bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream over the chilled, soaked cake. Garnish with cinnamon or fresh berries if desired. Serve cold.
Notes
Room temperature eggs are crucial for volume. Do not overmix the flour to avoid a dense cake. The cake is best made a day in advance to allow full absorption of the milks. Do not freeze with whipped cream on top; freeze the soaked cake only.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Hispanic
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 45
- Protein: 6
Keywords: tres leches cake, hispanic heritage month, latin dessert, milk cake, easy baking, make ahead dessert