Description
Soft, spongy cake soaked in a blend of sweetened condensed milk, evaporated milk, and cream, topped with whipped cream and a dash of cinnamon. A light-yet-rich dessert with deep Latin roots and endless flavor potential.
Ingredients
1 cup all-purpose flour
1 ½ tsp baking powder
5 large eggs
¾ cup sugar
1 can sweetened condensed milk
1 can evaporated milk
½ cup whole milk or cream
1 ½ cups heavy cream
3 tbsp powdered sugar
Pinch of cinnamon
Optional: Splash of vanilla bean
Optional: Fresh fruit
Instructions
1. Preheat oven to 350°F. Butter a 9×13 inch pan.
2. Whisk flour and baking powder in a medium bowl.
3. Separate eggs. Beat whites to stiff peaks; add half the sugar.
4. Beat yolks with remaining sugar until pale yellow.
5. Fold yolk mixture and flour into egg whites.
6. Pour batter into pan. Bake 30–35 minutes.
7. Cool for 10 minutes. Poke holes throughout cake.
8. Combine sweetened condensed, evaporated, and whole milk.
9. Slowly pour milk mixture over cake. Let soak.
10. Chill in fridge at least 4 hours or overnight.
11. Whip cream with powdered sugar and top cake.
12. Dust with cinnamon or garnish with fruit before serving.
Notes
Use dairy-free milks like almond, coconut, or oat for a plant-based version.
Infuse milk with flavors like coffee or pumpkin spice for a twist.
Stores well for up to 5 days covered in the fridge.
Serve cold for best taste and texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
Keywords: tres leches, cake, soaked dessert, easy, make-ahead