Tres Leches Cake

This is the best tres leches cake you'll ever make! It's 100% homemade and features a sponge cake base and a sweetened whipped cream topping.

📝 Ingredients

• 5 large eggs (, separated and at room temperature)
• 1 cup (200 grams) granulated sugar (, divided)
• 2 teaspoons (10 ml) vanilla extract
• 1/4 cup (60 ml) whole milk
• 1 cup (125 grams) all-purpose flour (, spooned & leveled)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1/2 cup (120 ml) heavy whipping cream
• 2 cups (480 ml) cold heavy whipping cream
• 1/3 cup (40 grams) powdered sugar
• 2 teaspoons (10 ml) pure vanilla extract
• Fresh strawberries
• Ground cinnamon

👨‍🍳 Instructions

1. 1--- For the cake: ---
2. 2Preheat the oven to 350°F (177°C).
3. 3In a large mixing bowl, beat the egg yolks, vanilla extract, and 3/4 cup (150 grams) of the granulated sugar with a mixer until light in color and double the volume (about 2 to 3 minutes)
4. 4Add the whole milk and continue to mix until fully combined.
5. 5In a separate mixing bowl, whisk together the all-purpose flour, baking powder and salt.
6. 6Gently fold the dry ingredients into the egg yolk mixture, making sure to not over mix.
7. 7In a clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup (50 grams) of sugar until stiff peaks form.
8. 8Fold 1/3 of the egg whites into the batter, then fold in the remaining egg whites until fully combined.
9. 9Pour the batter into an ungreased 9x13 baking pan (can grease the bottom of the pan, but avoid greasing the sides) and bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. 10Allow to cool completely.
11. 11--- For the filling: ---
12. 12In a large mixing bowl whisk together the sweetened condensed milk, evaporated milk, and heavy whipping cream until fully combined. Remove 1/2 cup of the filling, cover it tightly, and refrigerate.
13. 13Using a fork or a skewer, poke holes all over the cake.
14. 14Slowly pour the remaining filling over the cake, if needed poke more holes in the cake and swirl the pan so that the filling seeps down into the cake.
15. 15Cover tightly and place in the refrigerator for at least 2 hours.
16. 16--- For the whipped cream: ---
17. 17Before getting started, place your mixing bowl and beaters in the freezer for 5 to 10 minutes to chill. Once chilled, remove the bowl and beaters from the freezer.
18. 18In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the heavy whipping cream, powdered sugar, and vanilla extract. Start mixing on low speed. Once the mixture starts to increase in volume, increase the speed to medium-high until stiff peaks form.
19. 19--- To assemble: ---
20. 20Remove the cake from the refrigerator and spread the whipped cream over the cake.
21. 21Top with fresh strawberries or dust with cinnamon. Slice into pieces and serve with the reserved filling if desired.