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Recipes Nugget Market Signature Recipes

Tres Leches Cake

Prep time
15 minutes, plus 1–2 hours soaking PT0.25M
Cook time
25–30 minutes PT25–30M
Yield
12 servings
Difficulty
2 out of 5 on the difficulty scale
Slice of tres leches cake with whipped cream topping on a green plate, gold fork alongside.

This extraordin-dairy Mexican cake is soaked with a sweet, three-milk mixture and topped with homemade whipped cream for the perfect finish.

Ingredients

  • 1 tablespoon unsalted butter, softened, (or pan spray) for greasing pan
  • 5 eggs, seperated
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ⅓ cup whole milk
  • 1 can (14 ounces) Nestlé La Lechera Sweetened Condensed Milk
  • 1 can (12 ounces) evaporated milk
  • 2½ cups heavy whipping cream, divided
  • 2 teaspoons vanilla extract, divided
  • 3 tablespoons powdered sugar

Preparation

Preheat oven to 350°F. Lightly grease the bottom and sides of a 9x13-inch pan with butter.

Beat egg yolks and sugar in a work bowl until pale. In a separate bowl, beat egg whites until stiff peaks form.

Place flour in a large work bowl, then whisk in the baking powder. Fold yolk mixture into the dry ingredients, alternating with whole milk. Fold in the egg whites a third at a time.

Pour batter into prepared pan. Bake for 25–30 minutes, until golden in color. Let cool completely in pan.

While cake is cooling, whisk together the sweetened condensed milk, evaporated milk, ½ cup cream, and 1 teaspoon vanilla.

Once cake is completely cool, pierce it all over with a fork. Pour tres leches mixture slowly over the surface. Refrigerate cake for at least 1–2 hours, or overnight.

When ready to serve, whip 2 cups cream with powdered sugar and 1 teaspoon vanilla until soft peaks form. Spread over the soaked cake. Serve chilled.