Description
This indulgent Layered Tres Leches Cake is a moist, airy sponge soaked in a rich combination of evaporated milk, sweetened condensed milk, and cream, topped with whipped heavy cream and fresh strawberries. Perfect for celebrations, this classic Latin American dessert combines delicate layers with a luscious milky soak for an unforgettable treat.
Ingredients
Scale
Cake Batter
- 1 cup all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar (divided into 3/4 cup and 1/4 cup)
- 1 tsp vanilla extract
- 1/3 cup 2% or whole milk
Milk Soak
- 8 oz evaporated milk (about 2/3 of a 12 oz can)
- 9 oz sweetened condensed milk (about 2/3 of a 14 oz can)
- 1/4 cup heavy whipping cream
Topping
- 2 1/2 cups heavy whipping cream
- 2 1/2 tbsp granulated sugar
- 1 lb fresh strawberries, hulled and sliced
Instructions
- Prepare the Cake Batter: Preheat the oven to 350°F (175°C). In a bowl, sift together all-purpose flour, baking powder, and salt. In a separate large mixing bowl, beat egg yolks with 3/4 cup sugar until the mixture is pale and creamy, then stir in vanilla extract and milk.
- Beat Egg Whites: In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Gently fold the egg whites into the yolk mixture, then gently fold in the flour mixture to keep the batter light and airy.
- Bake the Cake: Pour the batter into a greased and floured 9×13 inch baking pan. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Soak the Cake: In a mixing bowl, combine evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Once the cake is cooled, poke holes all over the surface using a fork or skewer and slowly pour the milk mixture evenly over the cake. Allow it to absorb the milk for at least 30 minutes to several hours for best results.
- Prepare the Topping: Beat 2 1/2 cups heavy whipping cream with 2 1/2 tbsp sugar until stiff peaks form.
- Assemble the Cake: Spread the whipped cream evenly over the soaked cake. Top with fresh sliced strawberries arranged decoratively. Chill the cake in the refrigerator until ready to serve.
Notes
- For extra flavor, add a teaspoon of rum or almond extract to the milk soak mixture.
- Make sure the cake is completely cooled before adding the milk soak to prevent it from becoming soggy.
- The cake can be prepared a day ahead; soaking it overnight enhances the texture and flavor.
- Use fresh, ripe strawberries for the best garnish and taste.
- Use whole milk or 2% milk in the batter for optimal moisture and richness.
