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Tres Leches Cake

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Ingredients

For the cake

  • 1 ½ cups All-purpose flour

  • 2 teaspoons Baking powder
  • ½ teaspoon Salt
  • 6 large Egg whites, at room temperature
  • ½ teaspoon Cream of tartar
  • 6 large Egg yolks, at room temperature
  • 1 ½ cups Domino® Baker's Sugar
  • 1/3 cup Water
  • 1 ½ teaspoons Pure vanilla extract

For the tres leches mixture

  • 1 (14 oz) can Sweetened condensed milk

  • 1 (12 oz) can Evaporated Milk
  • 1 cup Heavy Cream
  • 1 ½ teaspoons Pure vanilla extract
  • 2 teaspoons Rum (optional)

For the topping

  • 1 ½ cups Heavy cream, cold

  • 2 tablespoons Domino® Baker's Sugar
  • ½ teaspoon Pure vanilla extract
  • 1 teaspoon Ground cinnamon

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Instructions
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Prep Time: 25 minutes / Bake Time: 30 minutes / Yields: 12 servings

Step 1

Preheat oven to 350°F. Grease one 9x13-inch pan.

Step 2

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a large bowl, beat at medium speed, the egg whites and cream of tartar until soft peaks form. 

Step 4

In a separate large bowl, beat at medium speed, the egg yolks and sugar until thick and pale yellow in color. About 2-3 minutes. Slowly, add water and vanilla and mix until combined. Add the flour mixture and mix at low speed until just combined. Do not overmix. Carefully fold the egg whites into the batter until well combined.

Step 5

Pour the mixture into the prepared pan and bake for 30 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and allow the cake to cool to room temperature. Using a toothpick or a fork, poke the cake all over. Do not remove the cake from the pan.

Step 6

Combine the condensed milk, evaporated milk, cream, vanilla, and rum. Mix until well combined. Slowly, pour the mixture over the cake until all the mixture soaks in. Cover and refrigerate for at least 3 hours.

Step 7

When ready to serve, prepare the topping by beating the cream, sugar, and vanilla until stiff peaks. Spread on top of the cake and sprinkle cinnamon on top.

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