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Creamy Tres Leches Cake Recipe Easy Homemade Fluffy Whipped Cream Topping

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A moist and fluffy tres leches cake soaked in three milks and topped with a light, fluffy whipped cream stabilized with cream cheese. Perfect for celebrations or a comforting dessert.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided
  • ⅓ cup (80ml) whole milk
  • 1 tsp vanilla extract
  • 1 can (12 oz/354 ml) evaporated milk
  • 1 can (14 oz/396 ml) sweetened condensed milk
  • ⅓ cup (80 ml) whole milk or half-and-half
  • 1 cup (240 ml) heavy whipping cream, cold
  • 3 tbsp powdered sugar
  • 2 oz (60g) cream cheese, softened
  • 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13 inch pan and set aside.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Set aside.
  3. Carefully separate 5 large eggs into yolks and whites, placing whites in a clean, grease-free bowl.
  4. In a large mixing bowl, beat the egg yolks with ½ cup granulated sugar until pale and thick (about 3-4 minutes). Stir in ⅓ cup whole milk and 1 tsp vanilla extract.
  5. Gently fold the dry ingredients into the yolk mixture until just combined—don’t overmix.
  6. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ½ cup sugar and continue beating to stiff peaks.
  7. Carefully fold the whipped egg whites into the batter in three additions, preserving as much air as possible.
  8. Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  9. Let the cake cool completely in the pan (about 30 minutes). Once cool, use a fork or skewer to poke holes all over the surface.
  10. In a bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk. Slowly pour the mixture evenly over the cake, allowing it to soak in gradually. Refrigerate for at least 2 hours, preferably overnight.
  11. Beat the cold heavy cream, softened cream cheese, powdered sugar, and vanilla extract until stiff peaks form (3-5 minutes).
  12. Spread the fluffy whipped cream evenly over the soaked cake. Keep refrigerated until ready to serve.

Notes

Whip egg whites in a clean, grease-free bowl for best volume. Pour milk soak slowly to avoid sogginess. Chill mixing bowl and beaters before whipping cream for better stability. Let cake soak overnight for best flavor and texture. Re-whip cream if it softens before serving.

Nutrition

Keywords: tres leches cake, creamy cake, whipped cream topping, easy dessert, moist cake, homemade tres leches

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