Tres Leches Cake
Updated Jan. 9, 2020
- Total Time
- About 1 hour, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- Butter for the pan
- 2¼cups/285 grams all-purpose flour
- 2¼teaspoons baking powder
- ¾teaspoon kosher salt
- 6large eggs, separated, at room temperature
- 1cup plus 2 tablespoons/225 grams granulated sugar
- ½cup plus 1 cup whole milk
- 1(14-ounce) can sweetened condensed milk
- 1(12-ounce) can evaporated milk
- 1teaspoon pure vanilla extract
- 1½cup heavy cream
- 1tablespoon confectioners’ sugar
Nutritional analysis per serving (12 servings)
548 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 78 grams carbohydrates; 1 gram dietary fiber; 59 grams sugars; 12 grams protein; 316 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter the bottom of a 13-by-9-inch pan lightly, leaving a ¼-inch border that remains ungreased. Do not butter the sides of the pan; you want the cake to “climb” up the sides of the pan as it bakes.
- Step 2
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, with an electric mixer on medium-high, beat the egg yolks and ½ cup/100 grams of the sugar until pale and thick, about 3 minutes. Beat in ½ cup of the milk, lower the speed and then mix in the flour mixture just until combined.
- Step 3
In another large bowl, with clean beaters, whip the egg whites until foamy and the yellowish color has disappeared, about 1 minute. Slowly add the remaining ½ cup plus 2 tablespoons/125 grams sugar while beating. Continue to beat the mixture until you have shiny, medium-stiff peaks, about 2 minutes. Stir a big scoop of the egg white mixture into the batter to loosen it, then, using a spatula, gently fold the remaining whites into the batter without deflating them.
- Step 4
Pour the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer cake to a rack to cool slightly.
- Step 5
Meanwhile, in a medium bowl, whisk together the remaining 1 cup milk, condensed milk, evaporated milk and vanilla. Using a skewer or a toothpick, poke holes about ½ inch apart all over the cake. Cut the edges of the cake from the sides of the pan. Pour the milk mixture evenly over the cake, about a cup at a time, allowing 5 to 10 minutes for it to soak in before adding more. Cover and refrigerate for at least 2 hours (or up to 24 hours).
- Step 6
To serve, whip the cream and confectioners’ sugar to soft peaks. Top the cake with the whipped cream.
Private Notes
Comments
Delicious! For a coconut version, add a drop of coconut extract, substitute 1 c of whole milk with coconut milk. Sprinkle toasted coconut overtop when serving...use frozen fresh coconut.
Not clear to me why you haven't updated the flour amount in this recipe when so many people have said that it's incorrect.
To all of the people past, present or future who make this cake. Follow the directions. This is a very dense and dry cake that soaks up about 3 cups of liquid. It is not supposed to light and fluffy. Do not change the flour amount. I made this 4/4/2021. It is perfect and delicious as directed. The people who say other wise, do not know what Tres Leches Cake is.
I feel like my cake turned out lumpy. I was worried about over stirring the first batch of egg whites into the mix. Tragedy.
The final blending of the two parts is tricky as seen in the comments. I suggest in step two not adding the flour until the egg whites are ready. Then add dry ingredients to yolk mixture, don’t over mix, then gradually add in egg whites a little at a time.
I made this exactly according to the recipe and it was a hit at a Memorial Day BBQ. My only change was beating the egg white - sugar mixture first, putting it in a second bowl, and then making the egg yolk - sugar mixture. This avoided the need to wash my stand mixer bowl/mixers after the yolk mixture and before the white mixture.
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