My version of Tres Leches Cake is made with dulce de leche, evaporated milk, and heavy cream poured over a vanilla sponge cake then topped with homemade sweetened whipped cream. Add a sprinkle of cinnamon over the top and enjoy!
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Additional Time 4 hourshours
Total Time 4 hourshours55 minutesminutes
Servings 24
Ingredients
For the cake
2cups(240g)cake flour, sifted
2teaspoonsbaking powder
¼teaspoonsalt
5large eggs, room temperature, separated
1cup(200g)granulated sugar, divided
¾cup(180ml)whole milk
2teaspoonspure vanilla extract
For the milk mixture
13.4ounce(380g)dulce de leche
12ounce(354ml)evaporated milk
⅓cup(80ml)heavy cream
1teaspoonpure vanilla extract
For the frosting
1 ½cups(360ml)heavy whipping cream
¼cup(30g)confectioners’ sugar, sifted
1teaspoonpure vanilla extract
ground cinnamon, for garnish
Instructions
For the cake
Preheat the oven to 350°F.
Whisk the flour, baking powder, and salt, together in a medium bowl.
In a large bowl, beat the egg yolks and 3/4 cup of the sugar together until smooth and pale in color, about 2 minutes.
In a separate bowl, beat the egg whites and the remaining 1/4 cup of sugar until they reach soft peaks, about 3 minutes.
Add the egg yolk mixture to the flour mixture and whisk until almost combined. Add the milk and vanilla then whisk until completely smooth and resembles cake batter.
Using a rubber spatula, gently whisk in 1/3 of the egg whites to lighten the batter. Gently fold in the remaining egg white, 1/3 at a time, making sure each addition is fully incorporated before adding the next.
Transfer the batter to an ungreased 13x9-inch glass or porcelain baking pan and gently tap the pan onto the counter to remove any air bubbles.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
For the milk mixture
Meanwhile, combine the dulce de leche and evaporated milk, in a medium saucepan. Cook over medium-low heat, whisking occasionally, just until the dulce de leche has melted and is well combined. Remove from heat, stir in the heavy cream and vanilla.
Transfer cake to wire rack and cool in the pan for 30 minutes.
Using a fork or skewer, poke holes about 1/2 inch apart all over the cake. Pour the milk syrup all over the top of the cake concentrating around the edges first. If needed, make more holes with the fork so the milk can absorb into the cake.
Refrigerate the cake uncovered for at least 4 hours or up to 24 hours. (Overnight is what I prefer.)
For the frosting
With an electric mixer on medium speed, beat heavy cream, confectioners' sugar, and vanilla to soft peaks, 1 to 2 minutes.
Spread the frosting evenly over the top of the cake and sprinkle with cinnamon.
Cut the cake into 24 squares and serve.
Notes
Because oven temperatures can vary, it's best to start checking the cake for doneness at about 25 minutes.
Make ahead tip
The assembled cake can be refrigerated for up to 3 days.