Tres Leches (Milk Cake)
This tres leches cake has a light sponge cake layer soaked in a sweet milk mixture, topped with whipped cream for a decadent Mexican dessert.
Ingredients
Method
- Gather the ingredients.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Sift flour and baking powder together; set aside.
- Beat sugar and butter together in a large bowl with an electric mixer until lighter in color and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
- Mix whole milk, condensed milk, and evaporated milk together in a bowl.
- Pour the whole milk, condensed milk, and evaporated milk mixture over the top of the cooled cake and allow to soak in.
- Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick.
- When milk mixture has soaked in, spread cream on top of the cake.
- Keep cake refrigerated until ready to serve. Sprinkle ground cinnamon over top of the cake before slicing. Enjoy!
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