Authentic Strawberry Tres Leches Cake Recipe
In this tres leches cake recipe, we'll create an authentic cake from scratch. The cake itself is a light and airy sponge that absorbs the milk mixture beautifully, ensuring every bite is moist and flavorful without being overly dense. We'll finish it off with a topping of sweet whipped cream, making it a perfect dessert for any occasion.
Ingredients
Cake:
Milk Mixture:
Topping:
Optional Garnish:
Instructions
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Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to ensure your cake doesn't stick.
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Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
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Separate and Beat Egg Yolks
In a large bowl, beat the egg yolks with (150g) sugar until the mixture is thick and pale yellow. This should take about 2-3 minutes with an electric mixer. Stir in the milk and vanilla extract until well combined.
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Beat Egg Whites
In another large bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining (50g) of sugar and continue beating until the whites are glossy and hold stiff peaks.
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Combine Egg Mixtures
Gently fold the egg yolk mixture into the beaten egg whites until just combined. Be careful not to deflate the mixture.
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Incorporate Dry Ingredients
Gradually add the flour mixture to the egg mixture, folding gently until fully incorporated. Pour the batter into the prepared baking pan and spread it evenly.
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Bake the Cake
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
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Poke and Soak
Once the cake has cooled slightly, poke it all over with a fork or skewer. Be generous with the holes to ensure the milk mixture can soak in thoroughly.
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Prepare Milk Mixture
In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk until well combined. Slowly pour the milk mixture over the cake, making sure to cover the entire surface. Allow the cake to absorb the milk mixture completely. This may take about 15 minutes.
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Chill the Cake
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the cake to fully absorb the milk mixture and develop its signature moist texture.
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Prepare the Whipped Cream Topping
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This should take about 3-4 minutes with an electric mixer on high speed.
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Frost the Cake
Spread the whipped cream evenly over the chilled cake. If desired, dust with ground cinnamon and garnish with fresh berries or fruit slices.
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Serve and Enjoy
Cut the cake into squares and serve chilled. Enjoy the rich, creamy delight of your homemade Tres Leches Cake!
Note
- For best results, chill the mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream. Cold equipment helps the cream whip up faster and more stably.
- Allow the cake ample time to absorb the milk mixture. Overnight chilling is ideal to ensure the cake is thoroughly soaked and has the perfect moist texture.
- Tres Leches Cake is traditionally topped with ground cinnamon and sometimes fresh fruit. Strawberries, mangoes, and raspberries complement the cake's flavors beautifully.
