Description
This Tres Leches Cake recipe is the ultimate moist and decadent dessert, soaked in a blend of three milks and topped with fluffy whipped cream and fresh strawberries. With a light sponge cake base and a rich milk mixture, it’s sure to be a crowd-pleaser for any celebration or sweet craving.
Ingredients
Scale
Cake
- 5 eggs, separated into whites and yolks
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
Milk Mixture
- 1 (13.6-oz) can full-fat coconut milk
- 2 cups Coco Crema (about 1 (15-oz) can)
- 1 (14-oz) can sweetened condensed milk
- 1 (12-oz) can evaporated milk
Whipped Cream Topping
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon almond extract
Garnish
- Fresh strawberries, hulled and sliced or halved
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch cake pan thoroughly with nonstick spray or softened butter to prevent sticking.
- Separate Eggs: In a large bowl or stand mixer, place the 5 egg whites. Separate the yolks into a small bowl and set aside.
- Beat Egg Whites: Whip the egg whites for 2-4 minutes until stiff peaks form, ensuring a light and airy texture for the cake.
- Store Beaten Egg Whites: Transfer the beaten egg whites to a medium bowl and refrigerate while preparing the rest of the batter.
- Cream Butter and Sugar: Using the same bowl or mixer, beat 1/2 cup softened butter until smooth. Gradually add 1 cup sugar and beat until light and fluffy, scraping the bowl edges halfway.
- Add Vanilla and Yolks: Mix in 1 1/2 teaspoons vanilla extract. Add egg yolks one at a time, beating well after each addition to combine thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon kosher salt, 1 teaspoon baking powder, and 1/4 teaspoon baking soda.
- Combine Ingredients: Alternately fold the flour mixture and the chilled beaten egg whites into the butter mixture in batches—half the flour, stir, half the egg whites, stir, and repeat—being careful not to overmix to maintain airiness.
- Transfer Batter to Pan: Pour the batter into the prepared cake pan and spread evenly with a spatula.
- Bake the Cake: Bake at 350°F for 25-30 minutes, until the edges pull away from the pan and a toothpick inserted into the center comes out clean.
- Prepare Milk Mixture: While the cake bakes, warm 1 can of coconut milk in the microwave for 30-60 seconds, stirring until smooth. In a large bowl or measuring cup, combine the warmed coconut milk, 2 cups Coco Crema, 1 can sweetened condensed milk, and 1 can evaporated milk, stirring until fully blended.
- Poke Holes in Cake: After removing the cake from the oven, let it rest for 5 minutes. Use a chopstick to poke many holes all over the surface, being careful not to damage the cake structure.
- Pour Milk Mixture Slowly: Over 3-5 minutes, slowly pour the milk mixture evenly over the cake. Pouring slowly helps absorption so the cake stays moist without becoming soggy.
- Set Cake to Absorb: Place the cake back in the turned-off oven for 10 minutes to help the liquid penetrate. Then let it cool on the counter before covering tightly and refrigerating for at least 4-6 hours to fully absorb flavors and moisture.
- Make Whipped Cream: When ready to serve, beat 2 cups heavy cream on high speed until soft peaks form, then add 1/2 cup powdered sugar and 1/2 teaspoon almond extract. Beat well until fully combined and creamy.
- Top Cake and Garnish: Spread the whipped cream evenly over the chilled cake. Garnish with fresh strawberries, either sliced or halved, to balance the richness and add a fresh flavor contrast.
Notes
- Use a chopstick to poke holes in the cake for better milk absorption.
- Pour the milk mixture slowly to avoid soggy cake tops and ensure even soaking.
- Chill the cake for at least 4-6 hours or overnight for the best flavor and texture.
- Fresh strawberries garnish best, balancing the rich, creamy flavors of the cake.
- Coco Crema is a rich coconut-based product; substitute with thick coconut cream if unavailable.
