Peach season is sadly coming to an end here in Utah and I’m so sad about it. It never lasts long enough! Today I’m sharing my husbands very favorite peach dessert, Peach Tres Leches Cake. This classic Mexican cake is delicious on its own, but add fresh peaches to the mix and it’s out of this world. Although this cake has to be made a day ahead of time, it’s actually very simply and easy to make!
This cake starts with a classic sponge cake base which is made by separating your egg yolks and egg whites and whipping your egg whites until they form stiff peaks and then folding the egg whites into your cake batter. It creates an airy cake which is perfect for absorbing your “tres leches” or three milks. If you have never had Tres Leches Cake or it intimidates you, don’t let it, it’s super simple and absolutely delicious!
Tips & Tricks:
- The best way to whip your egg whites is with a stand mixer! If you don’t have a stand mixer, the next best thing is with a hand mixer. I don’t recommend making this cake if you don’t have either of those.
- Outside of peach season, you can make this cake with fresh diced strawberries all year long!
- Don’t be afraid of how much liquid you are pouring on the cake, I promise it won’t be soggy and it will all soak in and be perfect!
- This cake DOES have to sit at least 10 hours in the fridge, preferably overnight!
Peach Tres Leches
- Prep Time: 30 minutes
- Cook Time: 35
- Total Time: 65 minutes
- Yield: 12 1x
Description
Traditional Tres Leches Cake with a fruity twist. A sponge cake soaked with 3 different kinds of milk, topped with homemade whipped cream and loads of fresh peaches.
Ingredients
For the cake:
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 7 eggs, whites and yolks separated
- 1 1/2 cup sugar
- 1/2 cup whole milk
- 1 tsp vanilla
For the soak:
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 1 cup half and half
For the peach puree:
- 4 medium sized peaches, pitted and chopped
- 1/2 cup sugar
- 2 tsp lemon juice
For the whipped cream:
- 1 1/2 cups heavy whipping cream
- 1/3 cup sugar
For the peaches:
- 6 cups fresh diced peaches
Instructions
For the cake:
- Preheat the oven to 350 degrees.
- In a medium sized bowl add flour, baking powder and salt. Stir to combine.
- In a separate small bowl add egg yolks and 3/4 cup sugar. Whisk until the egg yolks turn lemon yellow.
- Add milk to the egg mixture and stir to combine.
- Add the egg yolk mixture to the flour mixture and whisk together.
- In a medium sized bowl beat egg whites, adding the remaining 3/4 cup sugar a little at a time until stiff peaks form.
- Gently fold the whipped egg whites into the egg yolk/flour mixture being careful not to deflate the egg whites.
- Spray a 9×13 pan with baking spray and gently pour the batter into the pan.
- Bake in a preheated oven for 25-35 minutes or until a toothpick comes out clean or with a few moist crumbs on it.
For the soak:
- In a medium sized bowl combine all 3 milks and whisk until smooth.
- Set aside until the cake has cooled.
- Once the cake has cooled, poke holes all over the cake either with a wooden skewer or a sharp knife.
- Pour the milks very slowly all over the top of the cake, allowing it to soak in a little before pouring in more.
- Set aside and make the peach puree and whipped cream.
For the peach puree:
- Add your 4 pitted and chopped peaches to a blender and blend until smooth.
- Add peach puree to a medium sized sauce pan and add sugar and lemon juice.
- Cook on medium heat, stirring constantly for 4 minutes.
- Remove from the stove top and let the mixture cool.
For the whipping cream:
- In a stand mixer or medium sized bowl, add heavy whipping cream and sugar.
- Beat on medium/high speed until stiff peaks form.
Assembly:
- Once the peach puree has cooled, spread it over the top of the cake, letting it soak in a little and pushing it gently down into the holes as you spread it.
- Nest, frost the cake with the whipping cream a little at a time until you’ve used all the whipped cream.
- Cover the cake and store in the refrigerator overnight.
For the peaches:
- When ready to serve, add the fresh diced peaches all over the top of the cake.
- Slice into squares and serve cold.
Keywords: Tres Leches, Peach Tres Leches, Tres Leches Cake, Homemade Tres Leches, Traditional Tres Leches, Cake
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