Yesss — you’re probably thinking of something like Tres Leches Cake, right? Soft, spongy cake soaked in a creamy milk mixture… dreamy. Here’s a classic take:
Creamy Milk Cake (Tres Leches Style)
For the Cake:
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1 cup (120g) all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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5 large eggs, separated
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1 cup (200g) 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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1/2 cup (120ml) heavy cream
For the Whipped Topping:
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1 cup (240ml) heavy cream
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3 tbsp powdered sugar
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1/2 tsp vanilla
Instructions:
1. Bake the Cake
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Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
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In a bowl, whisk flour, baking powder, and salt.
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In a separate bowl, beat egg yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla.
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In another bowl, beat egg whites to soft peaks, gradually adding ¼ cup sugar until stiff peaks form.
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Gently fold yolk mixture into the flour, then fold in the egg whites.
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Pour into pan and bake 25–30 mins, or until golden and springy.
2. Soak the Cake
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Let the cake cool, then poke holes all over with a fork.
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Whisk together the three milks and slowly pour evenly over the cake.
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Refrigerate for at least 4 hours (or overnight).
3. Top It Off
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Whip cream with sugar and vanilla until fluffy.
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Spread over the soaked cake.
You can top it with cinnamon, fresh berries, or toasted coconut if you’re feeling fancy.