Ingredients
For the Cake:
• 1 cup all-purpose flour (125 g)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 large eggs, separated
• 1 cup granulated sugar (200 g), divided
• ⅓ cup whole milk (80 ml)
• 1 tsp vanilla extract
For the Milk Mixture (Tres Leches):
• 1 cup whole milk (240 ml)
• 1 can sweetened condensed milk (14 oz / 397 g)
• 1 can evaporated milk (12 oz / 354 ml)
• 2 tbsp heavy cream (optional, for extra creaminess)
For the Whipped Cream Topping:
• 1 cup heavy whipping cream (240 ml)
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
Instructions
- Preheat Oven
• Preheat oven to 350°F (175°C).
• Grease a 9×13 inch (23×33 cm) baking pan lightly and line with parchment paper if you like. - Prepare the Cake Batter
- Separate eggs: Place egg whites in a clean bowl and yolks in another.
- Beat yolks: Mix yolks with ½ cup sugar and vanilla until pale and creamy (about 3 minutes).
- Add milk: Stir in ⅓ cup milk.
- Sift dry ingredients: Combine flour, baking powder, and salt, then gently fold into yolk mixture.
- Beat egg whites: Whip whites until soft peaks form. Gradually add remaining ½ cup sugar and beat until stiff peaks.
- Combine: Gently fold egg whites into yolk mixture, keeping it airy.
- Bake the Cake
• Pour batter into the prepared pan.
• Bake for 25–30 minutes or until a toothpick inserted comes out clean.
• Let the cake cool completely in the pan. - Prepare the Milk Mixture
• In a bowl, whisk together whole milk, sweetened condensed milk, evaporated milk, and heavy cream. - Soak the Cake
• Poke the cooled cake with a fork or skewer all over.
• Slowly pour the milk mixture over the cake, allowing it to absorb fully.
• Cover and refrigerate for at least 4 hours, preferably overnight. - Whip the Cream Topping
• Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
• Spread evenly over the soaked cake. - Serve
• Slice and optionally garnish with cinnamon, fruit, or caramel drizzle.
Nutritional Information (per serving, 12 servings)
• Calories: ~320 kcal
• Fat: 12 g
• Carbohydrates: 45 g
• Protein: 7 g
• Sugar: 33 g
(Values are approximate and can vary based on exact ingredients.)
✅ Tips for Success:
• Make sure the egg whites are whipped to stiff peaks to get a light, airy cake.
• Pour the milk mixture slowly to avoid a soggy mess.
• Refrigeration is essential — it allows the flavors to meld.
optional: at the caramel at the end.