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Creamy Tres Leches Cake Recipe Easy Fluffy Whipped Topping Tutorial

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A moist and airy tres leches cake soaked in a rich milk mixture and topped with a fluffy whipped cream and cream cheese topping. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 5 large eggs, separated (room temperature)
  • 1 cup (200g) granulated sugar, divided (¾ cup for batter, ¼ cup for egg whites)
  • ⅓ cup (80ml) whole milk
  • 1 teaspoon pure vanilla extract
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 can (12 oz / 354ml) evaporated milk
  • ½ cup (120ml) whole milk or half-and-half
  • 1 ½ cups (360ml) heavy whipping cream, chilled
  • ½ cup (60g) powdered sugar, sifted
  • 4 oz (113g) cream cheese, softened
  • 1 teaspoon pure vanilla extract (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch pan lightly with butter or non-stick spray, then dust with flour. Set aside.
  2. Sift together flour, baking powder, and salt in a medium bowl.
  3. Separate eggs into yolks and whites, ensuring no yolk contaminates the whites. Let reach room temperature.
  4. Beat egg yolks with ¾ cup sugar on medium speed until pale and thick, about 3-4 minutes. Add whole milk and vanilla extract, mix until combined.
  5. Gently fold sifted flour mixture into yolk mixture in batches using a rubber spatula until just incorporated.
  6. Beat egg whites on medium speed until soft peaks form. Gradually add ¼ cup sugar and continue beating until stiff, glossy peaks form.
  7. Fold about a third of the egg whites into the batter to loosen it, then fold in the remaining whites gently until smooth and airy.
  8. Pour batter into prepared pan and spread evenly. Bake 30-35 minutes or until a toothpick inserted comes out clean and cake springs back lightly.
  9. Cool cake completely on a wire rack, about 1 hour.
  10. Whisk together sweetened condensed milk, evaporated milk, and whole milk (or half-and-half) until smooth.
  11. Poke holes all over cooled cake with a fork or skewer. Slowly pour milk mixture evenly over cake. Cover and refrigerate at least 4 hours or overnight.
  12. Beat softened cream cheese until smooth. In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form. Fold cream cheese into whipped cream gently, then add vanilla extract.
  13. Spread whipped topping evenly over soaked cake. Keep refrigerated until serving. Optionally garnish with fresh berries or cinnamon.

Notes

Use clean, grease-free bowls and beaters for whipping egg whites to stiff peaks. Fold egg whites gently to keep batter airy. Allow cake to cool completely before soaking. Soak cake overnight for best flavor and texture. Refrigerate cake until serving to maintain topping stability. For dairy-free version, substitute coconut milk and cream and use vegan egg replacer. For gluten-free, use gluten-free flour blend with xanthan gum.

Nutrition

Keywords: tres leches cake, creamy tres leches, whipped topping, easy dessert, moist cake, Mexican dessert, milk soaked cake

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