Description
Raspberry Tres Leches Cake is a rich and ultra-moist twist on the classic Latin dessert, soaked in a creamy three-milk mixture and topped with whipped cream and fresh raspberries. Perfect for celebrations, this fruity tres leches cake is a crowd-pleaser.
Ingredients
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Sponge Cake: Eggs, flour, sugar, baking powder, vanilla extract
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Three-Milk Mixture: Evaporated milk, sweetened condensed milk, heavy cream
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Topping: Heavy cream, powdered sugar, vanilla extract
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Fresh raspberries
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Optional garnish: Mint leaves, toasted almonds
Instructions
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Bake the sponge: Preheat oven to 350°F (175°C). Whisk eggs and sugar until fluffy. Fold in flour, baking powder, and vanilla. Pour into greased 9×13-inch pan. Bake for 25–30 minutes until a toothpick comes out clean.
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Make the milk soak: Whisk together evaporated milk, condensed milk, and heavy cream.
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Soak the cake: While the cake is warm, poke holes all over. Slowly pour milk mixture over top.
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Chill: Cover and refrigerate at least 4 hours or overnight.
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Make whipped topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Assemble: Spread whipped cream over cake, top with raspberries, and garnish as desired.
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Serve: Slice and serve cold for best results.
Notes
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Add berries just before serving for optimal freshness.
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For a less sweet version, reduce condensed milk slightly or add extra cream.
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Try variations like citrus zest in whipped cream or using mixed berries.