Here’s a delicious, rich, and moist Creamy Milk Cake recipe—also known as Tres Leches Cake in Latin America. It’s a sponge cake soaked in three types of milk and topped with whipped cream. Super indulgent and easy to make!
🌟 Creamy Milk Cake (Tres Leches Cake)
🧁 Ingredients:
For the Cake:
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1 cup (120g) all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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5 large eggs, separated
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1 cup (200g) granulated sugar (divided: ¾ cup + ¼ cup)
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1/3 cup (80ml) whole milk
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1 tsp vanilla extract
For the Milk Soak:
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1 can (12 oz) evaporated milk
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1 can (14 oz) sweetened condensed milk
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½ cup (120ml) heavy cream
For the Whipped Topping:
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1 ½ cups (360ml) heavy whipping cream
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3 tbsp powdered sugar
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1 tsp vanilla extract
Optional Garnish: cinnamon, fresh berries, or toasted coconut 🌸🍓
🔪 Instructions:
1. Make the Cake:
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Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch (23×33 cm) baking dish.
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
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In a separate bowl, beat egg yolks with ¾ cup sugar until pale and fluffy.
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Stir in the milk and vanilla.
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Gently fold in the dry ingredients.
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In another bowl, beat egg whites to soft peaks. Gradually add ¼ cup sugar and beat until stiff peaks form.
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Fold egg whites gently into the batter—don’t deflate!
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Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
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Cool cake completely.
2. Soak the Cake:
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In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
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Poke holes all over the cooled cake with a fork or skewer.
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Slowly pour the milk mixture evenly over the cake. Let it absorb in the fridge for at least 3 hours (overnight is best).
3. Whipped Topping:
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread evenly over the chilled cake.
🍽 Serve:
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Slice and serve cold, optionally with cinnamon dusting or fruit on top.
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Keeps well in the fridge for up to 4 days (gets even better!).
