Tres Leches Vanilla Sponge Cake
This authentic Latin American dessert features a light, airy sponge cake soaked in a decadent trio of milks for a melt-in-your-mouth texture that remains perfectly moist without becoming soggy.
Ingredients
Ingredients
- 1.5 cup all-purpose flour sifted
- 1 tsp baking powder
- 5 large eggs separated into whites and yolks
- 1 cup granulated sugar divided into 3/4 cup and 1/4 cup portions
- 0.33 cup whole milk
- 1.5 tsp vanilla extract divided
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 0.25 cup heavy cream for the soaking liquid
- 1 cup heavy whipping cream cold, for topping
- 3 tbsp powdered sugar for topping
Notes
For the best results, let the cake soak overnight to allow the sponge to fully absorb the milks. Keep refrigerated at all times; the cake stays fresh for up to 4 days. You can substitute the heavy cream topping with a stabilized whipped cream if transporting to a party.