Peach Tres Leches Cake

A fruity twist on the classic that's perfect for late summer or early fall. The juicy peaches add a fresh, lightly sweet layer that pairs beautifully with the creamy Tres leches and fluffy cake.

Ingredients:
For the Cake:

1 cup all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

5 large eggs, separated

1 cup granulated sugar, divided

⅓ cup whole milk

1 tsp vanilla extract

For the Milk Mixture (Tres Leches):

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

½ cup whole milk or heavy cream

1 tsp vanilla extract

For the Peach Layer:

2 cups peeled and diced fresh peaches (or canned peaches, well-drained)

2 tbsp sugar (optional, depending on sweetness of peaches)

1 tsp lemon juice

1 tsp cinnamon (optional)

For the Whipped Topping:

1 cup heavy whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F
2. Grease and flour a 9x13-inch baking dish or line with parchment.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. In a large bowl, beat egg yolks with ¾ cup sugar until thick and pale yellow.
5. Stir in milk and vanilla.
6. Gently fold in the flour mixture.
7. In another bowl, beat egg whites until soft peaks form. Gradually beat in the remaining ¼ cup sugar until stiff peaks form.
8. Fold the egg whites into the batter gently.
9. Pour into the prepared pan and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely.
10. In another bowl, toss diced peaches with sugar, lemon juice, and cinnamon. Let sit for 10–15 minutes to release juices.
11. In a bowl or measuring cup, whisk together evaporated milk, condensed milk, whole milk, and vanilla.
12. Poke holes all over the cooled cake with a fork or skewer.
13. Slowly pour the milk mixture evenly over the cake.
14. Spoon the peaches (and their juices) evenly across the top.
15. Cover and refrigerate for at least 4 hours, preferably overnight.
16. Top with Whipped Cream

Optional: Add extra peach slices on top for a beautiful finish.

Tips:

If using canned peaches, choose peaches in juice, not syrup.