Description
A light, creamy, no-bake tres leches cake made with soft sponge cake soaked in a sweet three-milk mixture and topped with fluffy whipped cream.
Ingredients
Scale
- 2 cups sponge cake cubes or ladyfingers
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
- Ground cinnamon or nutmeg, optional
Instructions
- Place sponge cake cubes or ladyfingers into a glass dish, spreading them evenly.
- In a bowl, whisk sweetened condensed milk, evaporated milk, whole milk, and vanilla extract until smooth.
- Slowly pour the milk mixture over the cake, gently pressing so it soaks evenly.
- Cover and refrigerate for at least 4 hours or overnight.
- Whip the heavy cream with powdered sugar to soft peaks.
- Spread the whipped cream over the soaked cake.
- Garnish with cinnamon or nutmeg and serve chilled.
Notes
- Chill the cake long enough so the milk fully absorbs.
- Use day-old sponge cake for better soaking.
- Whip cream only to soft peaks for a light texture.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 34g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 55mg
Keywords: tres leches, no bake dessert, easy tres leches, milk cake