Mexican Tres Leches Cake

Elevate your dessert game with this Mexican Tres Leches cake, featuring a milky soak and a delightful whipped cream topping.

Course Dessert

Cuisine American

Keyword mexican tres leches cake

Prep Time 30

Cook Time 25

Chill Time 8

Total Time 8 55

Servings servings

Calories 505kcal

Author Jason Decker

Ingredients

For the cake:

5 large eggs divided
1/2 cup salted butter softened
1 cup granulated sugar
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder

For the soak:

For the topping:

Instructions

Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray and set aside.
Separate the egg whites and egg yolks into two separate bowls.
5 large eggs
Beat the egg whites with an electric hand mixer or in a stand mixer with the whisk attachment; beat until stiff peaks form. Set aside.
Beat the butter and sugar together for 3 minutes in a large bowl with an electric hand mixer.
1/2 cup salted butter, 1 cup granulated sugar
Add the egg yolks and vanilla mix to combine well.
2 teaspoons vanilla
Add the flour and baking powder to the bowl and mix well; the mixture will be thick.
1 1/2 cups all-purpose flour, 1 teaspoon baking powder
Gently fold the egg whites into the batter in 1/3 increments until fully combined. There should be no streaks.
Pour the batter into the prepared baking dish and smooth out the top.
Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Set aside to cool completely.
Once cool, poke holes all over the cake with a fork.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and whole milk.
14 ounces sweetened condensed milk, 12 ounces evaporated milk, 1 cup whole milk
Pour the soak over the cake; I use a ladle to help and allow to sit until the liquid is absorbed.
While you wait, make the topping, and add the heavy cream, powdered sugar, and vanilla to the body of a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer. Beat until stiff peaks form.
1 1/2 cup heavy whipping cream, 3/4 cup powdered sugar, 1 teaspoon vanilla extract
Smooth the topping over the cake, cover, and place in the fridge for at least 8 hours or overnight.
Sprinkle a little ground cinnamon over the top if desired, slice, and serve.
ground cinnamon for garnish

Notes

Beat those egg whites to stiff peaks—it’s the secret to an airy sponge cake!
Use a large bowl for mixing—gives you room to fold without a mess!
Poke holes all over with a fork.
Whisk the milk mixture in a medium bowl.
Let it chill overnight—makes the cake cool and the flavors pop!
Spread the whipped cream frosting evenly—looks pretty and tastes great!

Nutrition