Description
This dreamy Triple Leches Cake is a luscious Latin American dessert featuring a moist sponge soaked in three rich milks: sweetened condensed milk, evaporated milk, and heavy cream. Topped with fluffy whipped cream and a hint of cinnamon, this indulgent cake is perfect for any celebration or indulgent treat.
Ingredients
Scale
For the cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the triple leches soak:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 cup heavy cream
- 1/2 teaspoon cinnamon (optional)
For the topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional garnish:
- Ground cinnamon
- Fresh berries
- Toasted coconut
- Caramel drizzle
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease and lightly flour a 9×13-inch baking pan to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to be incorporated later into the batter.
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture is pale and creamy, which adds lightness to the cake. Stir in the whole milk and vanilla extract for flavor.
- Beat Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form to create a fluffy texture.
- Fold Mixtures: Gently fold the beaten egg whites into the egg yolk mixture to keep the batter airy. Then carefully fold in the flour mixture, being careful not to overmix to maintain the cake’s light texture.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool completely in the pan.
- Prepare Milk Soak: In a medium bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, and cinnamon if you choose to use it. This soak will give the cake its signature moistness and rich flavor.
- Soak the Cake: Once the cake is completely cool, use a fork or skewer to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake, allowing it to soak in thoroughly. Cover the pan and refrigerate for at least 4 hours or ideally overnight for maximum absorption.
- Make the Topping: Beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form to create a light and fluffy topping.
- Assemble and Serve: Spread the whipped cream topping evenly over the chilled, soaked cake. Garnish with your choice of ground cinnamon, fresh berries, toasted coconut, or caramel drizzle. Serve cold and enjoy this ultra-moist, decadent dessert.
Notes
- This ultra-moist cake tastes even better the next day as the flavors meld beautifully overnight.
- For an adult twist, add a splash of rum or coffee liqueur to the triple milk mixture.
- Customize the topping with fresh fruit, nuts, or a light drizzle of caramel to suit your taste.
