Tres Leches Cake

Ingredients

Cake

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• 5 large eggs (separated)
• 1 cup granulated sugar, divided
• ⅓ cup whole milk
• 1 tsp vanilla extract

Milk Mixture

• 12 oz evaporated milk
• 14 oz sweetened condensed milk
• ¼ cup whole milk (optionally heavy cream)

Topping

• 1 pint heavy whipping cream
• 2–3 Tbsp powdered or granulated sugar
• ½ tsp vanilla
• Ground cinnamon (optional)

Directions

1. Make the Sponge
   • Preheat oven to 350 °F (175 °C). Grease a 9×13″ pan.
   • In a bowl, whisk flour, baking powder, and salt.
   • Separate eggs. Beat yolks + ¾ cup sugar until pale. Stir in milk & vanilla. Fold into dry mix.
   • Beat whites with remaining ¼ cup sugar until stiff peaks. Gently fold into batter.
   • Pour into pan; bake ~30 min until toothpick is clean. Cool slightly.
2. Soak with Milk Mixture
   • Pierce cake all over with fork. Mix the three milks. Slowly pour over the warm cake, letting it absorb gradually.
3. Whip & Top
   • Whip cream, sugar, and vanilla until soft peaks. Spread over cake. Sprinkle cinnamon .
4. Chill & Serve
   • Refrigerate at least 2 hours (overnight is best). Keep chilled and it lasts ~3–5 days .

🌟 Tips & Variations

• Stabilize Ahead: The cake improves after soaking—prepare the night before .
• Flavor Twists: Add lemon zest, coconut milk, or substitute rum extract.
• Toppings: Try fresh strawberries, cherries, toasted coconut, or fruit compote.
• Vegan Option: Use dairy-free condensates and whipped cream for a vegan version .