Indulge in this dreamy Tres Leches Cake, a sponge cake soaked in three kinds of milk and topped with toasty meringue. Find more recipes for Classic Cakes, here.
Tres Leches Cake
Makes 10 to 12 servings
- 1 cup (227 grams) unsalted butter, softened
- 1¾ cups (350 grams) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3¼ cups (406 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 1½ cups whole buttermilk
- ¾ cup heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- Meringue Topping (recipe follows)
- Preheat oven to 350°F. Spray a 13x9-inch baking pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter in prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 45 to 55 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary.
- In a medium bowl, whisk together cream, condensed milk, and evaporated milk. Using a wooden pick or skewer, poke holes in warm cake. Slowly pour cream mixture over top of cake. Let cool completely.
- Cover and refrigerate until ready to serve. Just before serving, spread Meringue Topping on top of cake, and brown with a kitchen torch.
Makes about 4 cups
- 1 cup (200 grams) granulated sugar
- ⅓ cup water
- 4 large egg whites, room temperature
- 1 teaspoon (2 grams) cream of tartar
- ½ teaspoon vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- In a small saucepan, bring sugar and ⅓ cup water to a boil over medium-high heat, stirring until sugar is dissolved. Cook until mixture registers 248°F on a candy thermometer.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed until soft peaks form.
- Increase mixer speed to high. Pour hot sugar mixture into egg white mixture in a slow, steady stream, being careful not to let sugar mixture hit sides of bowl. Beat until smooth glossy peaks form, 10 to 15 minutes. Beat in vanilla and salt.