📝 About This Recipe
This iconic Latin American masterpiece features a light, airy sponge cake soaked in a decadent trio of milks: sweetened condensed, evaporated, and whole milk. The result is a miraculously moist texture that is rich and creamy without being soggy, balanced by a cloud-like whipped cream topping. It is the perfect celebration cake, offering a cooling, sweet finish to any vibrant meal.
🥗 Ingredients
The Airy Sponge Cake
- 1 1/2 cups All-purpose flour (sifted)
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt (fine sea salt)
- 5 pieces Large eggs (separated, at room temperature)
- 1 cup Granulated sugar (divided into 3/4 cup and 1/4 cup)
- 1/3 cup Whole milk
- 1 1/2 teaspoons Vanilla extract (pure extract)
The Three Milk Soak (Tres Leches)
- 12 ounces Evaporated milk (one standard can)
- 14 ounces Sweetened condensed milk (one standard can)
- 1/4 cup Whole milk
Whipped Topping and Garnish
- 2 cups Heavy whipping cream (very cold)
- 3 tablespoons Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cinnamon (for dusting)
- 1 cup Fresh strawberries (sliced for garnish)
- 10 pieces Maraschino cherries (optional)
👨🍳 Instructions
-
1
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with butter or non-stick spray, but do not over-grease as the sponge needs to 'climb' the walls.
-
2
In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
-
3
Separate the egg yolks from the whites into two large, clean bowls. It is crucial that no yolk gets into the whites.
-
4
Using an electric mixer, beat the 5 egg yolks with 3/4 cup of granulated sugar on high speed until they turn a pale, creamy yellow color (about 2 minutes). Stir in the 1/3 cup milk and 1 1/2 teaspoons vanilla.
-
5
Gently fold the dry flour mixture into the egg yolk mixture using a spatula until just combined. Do not overmix.
-
6
In the other bowl, beat the egg whites on high speed. Once soft peaks form, gradually add the remaining 1/4 cup of sugar while continuing to beat until stiff, glossy peaks form.
-
7
Gently fold the egg whites into the cake batter in three additions. Use a light hand to keep the air in the batter; this ensures the cake acts like a sponge for the milk.
-
8
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
-
9
While the cake cools slightly, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk in a pitcher.
-
10
Once the cake has cooled for about 15 minutes, use a fork or a skewer to poke holes all over the surface of the cake, about 1 inch apart.
-
11
Slowly pour the milk mixture over the entire cake, paying special attention to the edges. It may look like a lot of liquid, but the cake will absorb it.
-
12
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This 'soaking time' is essential for the texture.
-
13
Before serving, whip the cold heavy cream, powdered sugar, and 1 teaspoon vanilla until stiff peaks form. Spread evenly over the chilled cake.
-
14
Dust the top with ground cinnamon and garnish with fresh strawberry slices or cherries before slicing into squares.
💡 Chef's Tips
Ensure your egg whites are at room temperature to achieve maximum volume. Don't skip the sifting step for the flour; it keeps the sponge light so it doesn't become gummy when wet. For a deeper flavor, you can add a tablespoon of dark rum or brandy to the milk mixture. Always use a fork to poke holes all the way to the bottom of the pan so the milk reaches every crumb. If you are in a rush, 4 hours of soaking is the minimum, but 12-24 hours truly transforms the texture.
🍽️ Serving Suggestions
Serve chilled with a cup of strong, dark Mexican coffee or espresso. Pair with a small glass of aged rum or a cream liqueur for an adult treat. Add a side of fresh mango or passion fruit to cut through the creamy richness. For a beautiful presentation, serve on a white plate with a mint leaf garnish.