This Easy Tres Leches Cake recipe is divine (and easy)! Tres Leches Cake is light sponge cake that soaks up a combination of evaporated milk, condensed milk, and cream and is topped with a whipped cream topping and fresh strawberries. The result? Pure bliss!
Think you can’t make Tres Leches Cake? Think again! This Easy Tres Leches Cake recipe will have you making a divine Tres Leches Cake in no time.
Easy Tres Leches Cake – What is it?
I call this “Easy Tres Leches Cake” because it’s not one of the more involved Tres Leches Cakes that are out there. It’s a simple, single-layer cake topped with whipped cream and sliced strawberries. No complicated layering or frosting techniques required; just good, bursting-with-flavor cake!
If you’ve never worked with Tres Leches Cake, the name does a good job describing it. “Tres leches” means “three milks,” and that refers to the three types of milk used in the recipe: evaporated milk, sweetened condensed milk, and heavy cream.
It doesn’t contain butter, which gives it a really light and airy texture. Because of the texture, it can handle the three types of milk involved without getting soggy. The result is unbelievably good (to put it mildly).
More About this Spectacular Easy Tres Leches Cake
Whether you are looking for a recipe for Cinco de Mayo or just a mouthwatering and not-too-difficult cake recipe, this is it. Each bite is a sweet combination of airy sponge cake that has perfectly absorbed the sweet milks. Topped with fresh whipped cream and sliced strawberries, it really is perfection.
I urge you to make it. If not for a crowd, just for the simplicity of enjoying a homemade slice of cake with your family. Enjoy!
More Delicious Cake Recipes
If you like Easy Tres Leches Cake, try these cake recipes:
- Cream Cheese Meyer Lemon Bundt Cake
- Lemon Poppy Seed Cake
- Strawberry Mini Bundt Cakes- with White Chocolate Ganache
- 1 cup all-purpose flour
- 6 large eggs
- 1 cup granulated sugar
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1/4 cup heavy cream
- 1 pint Heavy Cream , For Whipping
- 2 Tablespoons Sugar
- Strawberries for garnish
To make the cake-
Prheat the oven to 325°F.
Spray a 9x13 inch glass baking dish or two 8 inch round baking pans with nonstick cooking spray.
Sift flour and set aside.
Separate the eggs. Beat egg yolks and sugar on medium high until pale yellow.
In a clean bowl, beat egg white until stiff peaks form.
Stir about a third of the egg whites into the yolk mixture to lighten it.
Gently fold in the remaining whites.
Sprinkle the flour over the egg mixture and gently fold it in, until just combined. Do not over mix.
Pour the batter into the prepared baking dish or pans and bake until the cake is puffed and golden and the edges pull away from the sides of the pan, about 20 to 25 minutes.
Place cake on a rimmed platter or cake plate.
Pierce with a fork several times.
Combine evaporated milk, sweetened condensed milk, and heavy cream into a small pitcher.
Slowly drizzle about 1 cup of the milk mixture over cake(s) and around edges and allow the cake to absorb the milk for at least 30 minutes or up to 24 hours.
When ready to serve, beat whipping cream and sugar on high until stiff peaks form.
Top the cake(s) with an even layer of whipped cream and garnish with fresh strawberries if desired.