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Authentic Tres Leches Cake Recipe with Fresh Strawberry Garnish Recipe

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★★★★★

4.4 from 144 reviews

This authentic Tres Leches Cake recipe features a light and airy sponge cake soaked in three types of milk — whole milk, sweetened condensed milk, and evaporated milk — creating an ultra-moist, sweet, and irresistibly delicious traditional Mexican dessert. Topped with fluffy whipped cream and garnished with fresh strawberries and mint, this cake is perfect for celebrations or a special treat.

Ingredients

Scale

For the Cake

  • 1 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 large eggs, yolks and whites separated, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar, divided
  • 1 cup whole milk, at room temperature, divided
  • 14 ounce can sweetened condensed milk
  • 5 ounce can evaporated milk

For the Whipped Cream Topping

  • 1 1/2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Fresh sliced strawberries and mint leaves, for garnish

Instructions

  1. Prepare Pan and Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9×13 inch baking pan with nonstick cooking spray to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  3. Beat Egg Whites: In a large bowl using an electric mixer, beat the egg whites until stiff peaks form. This will help give the cake its light texture.
  4. Add Sugar and Vanilla to Egg Whites: With the mixer still running, add the vanilla extract and half of the granulated sugar (1/2 cup) gradually, one tablespoon at a time, to the beaten egg whites.
  5. Add Egg Yolks: Next, add the egg yolks one at a time, beating well after each addition until thoroughly combined.
  6. Combine Batter: Alternate adding the dry flour mixture and half of the whole milk (1/2 cup) to the egg mixture in small portions—start and end with the flour mixture. Mix just until the batter is smooth and well combined without overmixing.
  7. Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool completely in the pan on a wire rack.
  8. Prepare Milk Soak: Using a wooden skewer or fork, poke holes all over the cooled cake to allow the milk mixture to seep in deeply.
  9. Make Milk Mixture and Soak: In a bowl, whisk together the remaining 1/2 cup whole milk, sweetened condensed milk, and evaporated milk. Pour this mixture evenly over the entire cake, ensuring it soaks through the holes you made.
  10. Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least 6 hours, preferably overnight. The longer the cake soaks, the more moist and flavorful it becomes.
  11. Prepare Whipped Cream Topping: Before serving, use a handheld electric mixer to beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  12. Frost and Serve: Spread the whipped cream evenly over the soaked cake. Garnish with fresh sliced strawberries and mint leaves. Slice into squares and serve chilled for best taste.

Notes

  • Make sure eggs are at room temperature for better volume when beating.
  • Do not overmix the batter once you add flour to keep the cake light and fluffy.
  • Allowing the cake to soak overnight ensures maximum flavor and moisture absorption.
  • Use fresh berries for garnish to add a fresh, fruity contrast.
  • This cake is best served cold and should be stored refrigerated.
  • For extra flavor, you can add a splash of rum or cinnamon to the milk soak mixture.

Keywords: Tres Leches Cake, Mexican dessert, sponge cake, milk soaked cake, traditional tres leches, easy cake recipe, whipped cream topping, festive dessert

Find it online: https://cheflenacooks.com/authentic-tres-leches-cake-recipe-with-fresh-strawberry-garnish-recipe/