Tres Leches Cake with Whipped Cream Topping
Indulge in the rich, melt-in-your-mouth goodness of this Tres Leches Cake with Whipped Cream Topping a classic dessert that’s irresistibly soft, sweet, and ultra-moist! Soaked in a luscious blend of three milks and topped with fluffy whipped cream, every bite is light yet decadent.
Ingredients
- For the Cake
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- For the Three-Milk Soak
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ½ cup whole milk
- For the Whipped Cream Topping
- 1½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional Garnishes
- Ground cinnamon
- Fresh strawberries or cherries
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Whisk flour, baking powder, and salt together.
- Beat egg yolks with ¾ cup sugar until pale and thick; add milk and vanilla.
- Beat egg whites with remaining sugar until stiff peaks form.
- Fold dry ingredients into yolk mixture, then gently fold in egg whites.
- Pour batter into dish and bake for 30 minutes or until toothpick comes out clean.
- Cool slightly, then poke holes all over the cake.
- Whisk three milks together and slowly pour over cake.
- Refrigerate for at least 4 hours.
- Whip cream with powdered sugar and vanilla; spread over chilled cake.