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Creamy Tres Leches Cake Recipe Easy Homemade Fluffy Whipped Topping

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A tender, moist tres leches cake soaked in a trio of milks and topped with fluffy whipped cream, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • ⅓ cup (80ml) whole milk
  • 1 tsp vanilla extract
  • 1 can (12 oz/354ml) evaporated milk
  • 1 can (14 oz/414ml) sweetened condensed milk
  • ½ cup (120ml) whole milk (or dairy-free milk if needed)
  • 1 ½ cups (360ml) heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and line it with parchment paper.
  2. In a medium bowl, sift together 1 cup all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
  3. In a large bowl, whisk together 5 egg yolks and ¾ cup granulated sugar until pale and thick (3-5 minutes). Add ⅓ cup whole milk and 1 tsp vanilla extract; mix gently.
  4. Slowly fold the sifted dry ingredients into the egg yolk mixture using a spatula, being careful not to deflate the batter.
  5. In a clean bowl, beat the 5 egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
  6. Gently fold the whipped egg whites into the batter in three additions until light and airy but well combined.
  7. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  8. While the cake bakes, whisk together 1 can evaporated milk, 1 can sweetened condensed milk, and ½ cup whole milk in a bowl. Chill until ready to use.
  9. Once the cake is out of the oven, let it cool for 10 minutes. Poke holes all over the surface using a fork or skewer.
  10. Slowly pour the milk mixture over the cake, covering evenly. Refrigerate for at least 2 hours or overnight for best results.
  11. Just before serving, beat 1 ½ cups heavy whipping cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
  12. Spread the whipped topping evenly over the soaked cake.
  13. Slice into generous squares and serve chilled.

Notes

Whip egg whites and cream to soft or medium-stiff peaks for best texture. Chill bowl and beaters before whipping cream to prevent runny topping. Let cake soak overnight for best flavor and moistness. Poke holes before pouring soak to ensure even absorption.

Nutrition

Keywords: tres leches cake, creamy cake, whipped topping, easy dessert, moist cake, homemade tres leches

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