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Creamy Tres Leches Cake Recipe with Whipped Cream and Cinnamon

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A moist and fluffy tres leches cake soaked in a creamy milk mixture, topped with light whipped cream and a dusting of cinnamon for a balanced, comforting dessert.

Ingredients

Scale
  • 1 cup (130g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • 1/3 cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1/4 cup (60ml) heavy cream
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon for dusting

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or non-stick spray and set aside.
  2. Sift together the flour, baking powder, and salt into a medium bowl.
  3. Separate the eggs carefully, placing the yolks in one large bowl and the whites in another, ensuring no yolk gets into the whites.
  4. Beat the egg yolks with ¾ cup (150g) sugar using an electric mixer on high speed until pale, thick, and forming a ribbon when lifted (about 3-4 minutes). Mix in the milk and vanilla extract until combined.
  5. Gently fold in the flour mixture to the yolk mixture in batches, folding carefully to keep the batter light.
  6. Whip the egg whites on medium-high speed until soft peaks form. Gradually add the remaining ¼ cup (50g) sugar and continue beating until stiff, glossy peaks form.
  7. Fold the egg whites into the batter in three additions, folding gently to keep the air in.
  8. Pour the batter into the prepared pan, smoothing the top gently with a spatula.
  9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden on top.
  10. Remove the cake from the oven and let it cool in the pan for about 10 minutes.
  11. Whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a bowl to prepare the tres leches soak.
  12. Once the cake is still warm, poke holes all over the top with a fork or skewer to help the milk mixture absorb deeply.
  13. Pour the milk mixture evenly over the cake, allowing it to soak for at least 30 minutes. For best results, cover and refrigerate for a few hours or overnight.
  14. Before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  15. Spread the whipped cream over the soaked cake and dust lightly with ground cinnamon right before serving.

Notes

Use room temperature eggs for better volume. Fold egg whites gently to keep the batter airy. Poke holes generously but not excessively to avoid cake falling apart. Chill soaked cake overnight for best flavor and texture. Use Mexican or Ceylon cinnamon for a warm, mild flavor. Chill bowl and beaters before whipping cream for better results.

Nutrition

Keywords: tres leches cake, creamy cake, whipped cream, cinnamon, easy dessert, moist cake, Mexican dessert

Find it online: https://fuzzyforker.com/creamy-tres-leches-cake-recipe-with-whipped-cream-and-cinnamon-step-by-step/