Tres Leches Cake Classic (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 teaspoon baking soda
04 -
5 large eggs, separated
05 -
1/2 cup unsalted butter
06 -
1 cup granulated sugar
07 -
1 teaspoon vanilla extract
08 -
1/3 cup whole milk
09 -
1/2 cup heavy cream
10 -
14 ounces sweetened condensed milk
11 -
12 ounces evaporated milk
12 -
4 cups whipped cream
13 -
1/4 teaspoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and spray a 9x13-inch baking pan with baking spray or lightly butter and flour it.
02 -
In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda.
03 -
In a large stand mixer, whip the 5 egg whites at medium-high speed until stiff peaks form. Transfer the whipped egg whites to a clean large bowl.
04 -
Add the butter and sugar to the stand mixer bowl. Beat on medium speed until light and fluffy, about 1-2 minutes.
05 -
Add the egg yolks one at a time, mixing thoroughly after each addition. Then add the vanilla extract and milk.
06 -
Slowly add the flour mixture to the wet ingredients and mix until just combined.
07 -
Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate the mixture.
08 -
Pour the batter into the prepared baking pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
09 -
While the cake is baking, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl.
10 -
Remove the cake from the oven and use a fork to pierce holes all over the surface. Slowly pour the milk mixture over the cake, ensuring even absorption. Cover and refrigerate for at least 3-4 hours.
11 -
Top the chilled cake with whipped cream and sift ground cinnamon evenly across the surface before serving.
# Notes:
01 -
For best results, allow the cake to chill overnight to fully absorb the milk mixture.