Tres Leches Cake
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Ingredients
For the Cake
- 1⁄2 cup milk
- 1⁄2 cup butter, melted and cooled
- 1⁄2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1⁄2 cup cooking spray
- 1⁄4 cup sugar
- 1 cup sugar
- 1⁄2 cup milk
- 5 large eggs, separated
- 1⁄2 teaspoon baking powder
- 1⁄2 cup all-purpose flour
For the Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1⁄2 cup milk
- 1 teaspoon pure vanilla extract
For the Whipped Cream
- 2 cups heavy cream
- 1⁄2 cup granulated sugar
For Serving
- 1⁄4 cup cinnamon-sugar
- Sliced strawberries
Instructions
Preparing the Cake
- Preheat oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan with cooking spray.
- Whisk flour, baking powder, and salt in a large bowl.
- In a separate bowl, beat egg yolks and 1 cup sugar until stiff ribbons form. Beat in vanilla.
- In another bowl, beat egg whites until soft peaks form. Gradually add 1⁄4 cup sugar and continue beating until stiff peaks form.
- Combine yolk mixture with dry ingredients. Add milk and melted butter, beat until combined.
- Gently fold in egg whites.
- Pour batter into pan. Bake for 26 minutes or until a toothpick comes out clean. Let cool.
Adding the Filling
- Whisk sweetened condensed milk, evaporated milk, milk, and vanilla in a medium bowl.
- Poke holes all over cake with a fork. Pour milk mixture evenly over cake. Refrigerate until absorbed, at least 1 hour but preferably overnight.
Serving the Cake
- Frost cake with whipped cream, sprinkle with cinnamon-sugar. Serve with strawberries.