Tres Leches Cake

Tres Leches Cake, a classic Latin American dessert, is a sponge cake soaked in a mixture of three kinds of milk: evaporated milk, condensed milk, and heavy cream. This cake is known for its light and airy texture, which becomes wonderfully moist after absorbing the milk mixture. Here's a traditional recipe to help you create this delicious treat.

Classic Tres Leches Cake Recipe
Ingredients
For the cake:

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
For the milk mixture:

1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1/4 cup heavy cream
For the topping:

1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Fresh berries or a sprinkle of cinnamon (optional, for garnish)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use an electric mixer to beat the egg yolks with 3/4 cup of the granulated sugar on high speed until the mixture is pale yellow. Stir in the milk and vanilla extract.
Gently fold in the flour mixture until just combined.
Whip the Egg Whites:

In a separate large bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and continue beating until stiff peaks form.
Combine Mixtures:

Gently fold the egg whites into the yolk mixture until just combined, being careful not to deflate the batter.
Bake the Cake:

Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 30 minutes.
Soak the Cake:

In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
Poke holes all over the cooled cake using a fork or a skewer.
Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
Prepare the Topping:

In a large bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the soaked cake.
Serve:

Garnish with fresh berries or a sprinkle of cinnamon if desired.
Cut into squares and serve chilled.
Enjoy your classic Tres Leches Cake!