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Tres Leche Cake

I honestly have the worst luck when it comes to making cakes, which is why I can’t stand making them. Something always seems to go wrong! They either stick to the pan no matter how well I spray/flour them or they fall apart…or something! So I don’t know why I decided to torture myself by making a sponge cake which is always hard for me because air pockets always seem to hide the flour when I’m folding it in to the egg whites. I have tried this recipe once before however and I’m extremely happy to report the cake turned out perfect!

Tres Leche Cake

Very Best Baking


  • 6 large egg whites
  • 1/2 cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup all-purpose flour, sifted


  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (7.6 fl. oz.) heavy cream
  • 2/3 cup (5 fl.-oz. can) evaporated milk
  • 1 teaspoon vanilla extract


  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 375° F. Grease and flour 9-inch springform pan
  2. Beat egg whites and 1/4 cup sugar in large mixer bowl until stiff peaks form. Combine egg yolks and remaining sugar in medium bowl; beat until light yellow in color. Fold egg white mixture and flour alternately into egg yolk mixture. Pour into prepared pan
  3. Bake for 15 to 20 minutes or until just golden and wooden pick inserted in center comes out clean. Remove from oven to wire rack
  4. Combine sweetened condensed milk, heavy cream, evaporated milk, and vanilla extract in medium bowl; stir well. Prick top of cake thoroughly with wooden pick. Pour 2 cups cream over cake. Spoon excess cream from side of pan over top of cake. Let stand for 30 minutes or until cake absorbs cream. Remove side of pan
  5. Beat cream, sugar and vanilla extract in small mixer bowl until stiff peaks form. Spread over top and sides of cake. Serve immediately with remaining cream
My egg whites
And my egg yolks
Here is the cake after poking it to death
And after adding the cream

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