Description
A traditional, moist Tres Leches Cake soaked in a mixture of evaporated milk, whole milk, and sweetened condensed milk, topped with a warm, cinnamon-spiked whipped cream. This recipe emphasizes patience and quality ingredients for a silky, melt-in-your-mouth texture.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 can (12 oz) evaporated milk
- 1 cup (240ml) whole milk
- 1 can (14 oz) sweetened condensed milk
- 2 cups (480ml) heavy whipping cream, cold
- ¼ cup (30g) confectioners’ sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line the bottom with parchment paper. Sift flour, baking powder, and salt together into a medium bowl.
- In a large bowl, beat eggs on medium-high speed. Slowly add granulated sugar while beating. Continue for 7-10 minutes until the mixture reaches the ‘ribbon stage’ (pale, thick, and tripled in volume).
- Reduce mixer to low speed. Add the flour mixture in three batches, switching to a spatula for the final folds. Gently fold until no white streaks remain, being careful not to deflate the batter.
- Pour batter into the prepared pan and smooth the top. Bake for 20-25 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whisk together evaporated milk, whole milk, and sweetened condensed milk in a large bowl.
- Once the cake is completely cool, poke holes all over the top with a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to soak in completely.
- Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Just before serving, whip cold heavy cream, confectioners’ sugar, vanilla, cinnamon, and nutmeg on medium-high speed until soft peaks form.
- Spread the whipped cream evenly over the chilled cake. Slice and serve cold.
Notes
Room temperature eggs are essential for proper whipping. Do not rush the folding process to maintain air in the batter. The cake must be completely cool before adding the milk soak to prevent structural collapse. For best results, make the cake 1-2 days in advance to allow flavors to meld. Do not reheat; serve cold.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 1
- Protein: 7
Keywords: Tres Leches Cake, Mexican dessert, cinnamon whipped cream, Abuela recipe, make-ahead dessert, traditional cake