By This Tres Leches Cake – Sponge cake soaked in three types of milk for a rich and creamy dessert. balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Tres Leches Cake – Sponge cake soaked in three types of milk for a rich and creamy dessert. captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Tres Leches Cake – Sponge cake soaked in three types of milk for a rich and creamy dessert. becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs, separated
1 cup sugar, divided
1/3 cup whole milk
1 tsp vanilla extract
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/4 cup whole milk (for soaking)
1 1/2 cups heavy cream
1 tbsp powdered sugar
Fresh berries or cinnamon (for garnish, optional)
PREPARATION STEPS
Bake the Sponge Cake: Preheat your oven to 350°F (175°C)
Grease and flour a 9×13-inch baking dish
In a medium bowl, whisk together the flour, baking powder, and salt
In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and fluffy
Stir in the milk and vanilla
Gently fold in the flour mixture until combined.
Whip the Egg Whites: In another bowl, beat the egg whites until soft peaks form
Gradually add the remaining 1/4 cup sugar and continue to beat until stiff peaks form
Gently fold the egg whites into the batter.
Bake the Cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean
Let the cake cool completely.
Soak the Cake: In a small bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk
Poke holes all over the cooled cake with a fork, then slowly pour the milk mixture over the cake, allowing it to soak in
Refrigerate the cake for at least 1 hour, or overnight.
Top with Whipped Cream: In a large bowl, beat the heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the soaked cake.
Serve: Garnish with fresh berries or a sprinkle of cinnamon, if desired. Serve chilled.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes + chilling
Servings: 12
Calories: Approximately 350 kcal per serving
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
