Easiest Homemade Tres Leches Cake (Edit recipe)

This is the cake I bring to every office Potluck. Why? Because it is easy to make, delicious and feeds a large group (although at my home, it feeds only 2). Tres Leches (literal translation 3 milk) cake starts with an airy, light sponge cake that is then soaked in a mixture of 3 different types of milk - evaporated milk, condensed milk, heavy cream. The result is an ultra-moist cake that will have people fighting over (true story!). Although this classic version is my favorite, I equally enjoy this Coconut Rum Lime Tres Leches Cake when I'm craving a different variation.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	268
Fat:	13 g
Carbohydrates:	47 g
Protein:	6 g
Cholesterol:	54 g
Sodium:	198 mg
Fiber:	0 g
Sugars:	22 g
Calculated per serving.

by Priyanka Nadkarni

Serves: 12

Ingredients

For the Sponge Cake

1 cup All Purpose Flour
1.5 tsp Baking Powder
0.25 tsp Salt
5 whole Eggs
1 cup Granulated White Sugar, divided into 3/4 and 1/4 cup
1 tsp Primal Palate Vanilla Extract
0.333 cup Whole Milk

For the 3-Milk Syrup

For the frosting

1 cup Heavy Cream (Whipping Cream)
2 Tbsp Granulated White Sugar
1 cup Mixed Berries (Fresh), for garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Sponge Cake - Preheat the oven to 350F and butter a 9x13 casserole pan.
Set up 3 mixing bowls - one for the dry ingredients, one for the egg yolks and one for the egg whites.
In the dry ingredients bowl, sift together flour, baking powder and salt.
Separate the egg yolks and egg whites in the other two bowls.
Beat egg yolks with 3/4 cup sugar using an electric hand mixer on high speed until they turn pale yellow in color (approximately 2 minutes). Stir in milk and vanilla.
Beat egg whites using an electric hand mixer on high speed until soft peaks form (approximately 1 minute). Pour in the remaining 1/4 cup sugar and beat on high speed again until egg whites are stiff but not dry (approximately 1 minute).
Fold in the sifted dry ingredients into the egg yolks, combining gently with a spatula.
Then gently fold in the egg whites until just combined.
Pour this in the greased pan, even out the surface and bake at 350F for 30-35 minutes or until a toothpick comes out clean.
When the cake has slightly cooled down, pierce the surface all over using a fork.
For the 3-milk Syrup, combine condensed milk, evaporated milk and whipping cream in a measuring cup with a lip. Then slowly drizzle this syrup all over the pierced cake making sure the cake is covered from all sides. Allow the cake to chill overnight, letting the cake absorb that delicious syrup.
For the frosting, beat together heavy whipping cream with sugar in a cold bowl on high speed for 1.5 - 2 minutes. Spread it over the cake and garnish with berries, if desired. Enjoy!