This Mexican Tres Leches Cake is deliciously soft, moist and so easy to make at home. This airy sponge cake is soaked in a creamy milk mixture and topped with fresh whipped cream and strawberries.
Add the sugar to the bowl with egg yolks and beat with a hand or stand mixer at high speed until fluffy.
Add lime zest and vanilla extract, and mix for a couple of seconds.
Add the flour mixture and beat on low speed until combined.
Pour in milk, oil, and lime juice. Mix at low speed until there are no lumps in the batter.
Clean the beaters, then add salt to the egg whites and beat for 2 minutes at high speed or until stiff peaks form.
Add egg whites to the bowl with the batter and gently fold in with a spatula until combined.
Pour the cake mixture into a greased pan and with the spatula spread to even out the surface.
Bake for 40-45 minutes or until a toothpick comes out clean.
Place the cake on a cooling rack and let it cool completely.
Make the 3 leches mixture and soak the cake
In a large measuring cup or bowl pour the evaporated milk, condensed milk, and whole milk. Mix to combine.
Pierce the surface of the cake with a fork. Then pour the milk mixture all over, making sure to pour it near the edges too.
Cover with cling film and chill preferably overnight or at least 6 hours.
Decorate
Place whipping cream, powdered sugar, and vanilla extract in a bowl and mix until soft peaks form.
Spread the whipped cream over the cake.
Sprinkle a little bit of cinnamon powder and decorate with halved strawberries.
Notes
Use ingredients at room temperature and not cold from the fridge.
When you’re incorporating the egg whites mixture into the batter, make sure to not overmix or the cake won’t be as fluffy as it’s supposed to be.
If you’re in a hurry and need to decorate the cake as soon as possible, place it in the freezer for 15 minutes to cool it down. If you don’t cool the cake, the cream will melt.
For a clean and smooth cut, dip a sharp knife in hot water and wipe it clean before slicing the cake.