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Classic Tres Leches Cake Recipe Easy Homemade with Cinnamon Whipped Cream

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A moist and sweet tres leches cake soaked in a milk mixture and topped with a delicate cinnamon whipped cream, perfect for gatherings and casual occasions.

Ingredients

Scale
  • 2 large eggs, room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1/2 cup (120ml) whole milk, warmed slightly
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 can (14 oz / 396g) sweetened condensed milk
  • 1/4 cup (60ml) heavy cream
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish lightly with butter or nonstick spray and set aside.
  2. Separate the eggs. In a large bowl, whisk the egg whites until soft peaks form, about 3-4 minutes with an electric mixer on medium speed.
  3. In another bowl, beat the egg yolks with 3/4 cup (150g) of sugar until pale and creamy, roughly 3 minutes. Add the warm milk and vanilla extract, mixing well.
  4. Gently fold the dry ingredients—sifted flour, baking powder, and salt—into the yolk mixture. Be careful not to overmix; you want a light batter.
  5. Fold in the beaten egg whites in thirds, gently incorporating to keep the batter airy and fluffy.
  6. Pour the batter into the prepared pan and bake for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top feels springy.
  7. While the cake bakes, prepare the tres leches soak by whisking evaporated milk, sweetened condensed milk, and heavy cream until combined.
  8. Once the cake cools slightly (about 10 minutes), poke holes over the entire surface with a fork or skewer. Slowly pour the milk mixture over the cake, letting it absorb fully, about 15-20 minutes.
  9. Chill the soaked cake in the refrigerator for at least 2 hours, ideally overnight.
  10. Prepare the cinnamon whipped cream topping by beating cold heavy cream, powdered sugar, cinnamon, and vanilla extract on high speed until soft peaks form, about 3-4 minutes. Adjust sweetness or cinnamon as desired.
  11. Spread the cinnamon whipped cream evenly over the chilled cake. Optionally, dust lightly with cinnamon or garnish with thinly sliced fresh fruit like strawberries or peaches.
  12. Serve chilled. Use a sharp knife dipped in hot water for clean slices.

Notes

Do not rush the soaking or chilling process to avoid soggy spots. Use room temperature eggs for better whipping. Keep the whipped cream cold and whip just until soft peaks form to prevent separation. For gluten-free, substitute flour with almond or gluten-free baking flour. For dairy-free soak, replace heavy cream with coconut cream.

Nutrition

Keywords: tres leches cake, cinnamon whipped cream, classic dessert, moist cake, easy tres leches, homemade cake, milk soaked cake

Find it online: https://norasfoods.com/classic-tres-leches-cake-recipe-easy-homemade-with-cinnamon-whipped-cream/