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Creamy Tres Leches Cake Recipe Easy Homemade Whipped Cream Topping

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A moist and creamy tres leches cake soaked in a luscious milk mixture and topped with light, fluffy homemade whipped cream. This easy recipe is perfect for any occasion and uses simple pantry staples.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1 cup (240ml) whole milk
  • 1 ½ cups (360ml) heavy whipping cream (chilled)
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish lightly with butter and dust with flour to prevent sticking.
  2. In a medium bowl, sift together 1 cup (125g) flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  3. Carefully separate the 5 eggs into two bowls: yolks in one, whites in the other.
  4. Using a mixer, beat the egg yolks with ½ cup (100g) sugar until pale and fluffy, about 3-4 minutes. Add 1/3 cup (80ml) whole milk and 1 teaspoon vanilla extract, mixing until combined.
  5. Gently fold the sifted dry ingredients into the egg yolk mixture with a spatula. Be careful not to overmix; a few lumps are okay.
  6. In the clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining ½ cup (100g) sugar and continue beating until stiff, glossy peaks form.
  7. Gently fold the egg whites into the batter in three additions to keep the batter light and airy.
  8. Pour the batter into the prepared pan and smooth the top. Bake 30-35 minutes until a toothpick inserted in the center comes out clean.
  9. Let the cake cool completely in the pan (about 1 hour). Then, using a fork or skewer, poke holes all over the surface to help the milk soak in deeply.
  10. In a large measuring cup or bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk until smooth.
  11. Slowly pour the milk mixture evenly over the cooled cake, allowing it to absorb fully. Refrigerate for at least 4 hours or overnight for best results.
  12. Chill your mixing bowl and beaters for 15 minutes. Beat the heavy cream with powdered sugar and vanilla extract until medium to stiff peaks form.
  13. Spread the whipped cream evenly over the soaked cake right before serving. Garnish with a sprinkle of cinnamon or fresh fruit if desired.

Notes

Use room temperature eggs for best volume. Be gentle when folding egg whites to keep batter airy. Poke holes in the cooled cake to allow milk soak to penetrate evenly. Refrigerate overnight for best flavor and texture. For dairy-free version, substitute coconut milk and coconut cream. For gluten-free, use gluten-free flour blend.

Nutrition

Keywords: tres leches cake, creamy cake, whipped cream topping, easy dessert, milk soaked cake, homemade tres leches, simple tres leches recipe

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