Tres Leches Cake is a delightful dessert known for its light and airy texture, paired with the rich creaminess of a three-milk soak. This classic Latin cake, topped with fluffy whipped cream, is perfect for celebrations or whenever you want to indulge in something sweet. Its moist sponge cake and decadent milk mixture create a melt-in-your-mouth experience, making it a favorite across cultures.
Ingredients:
For the Cake:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
For the Milk Mixture:
1 cup evaporated milk
½ cup sweetened condensed milk
½ cup whole milk
For the Whipped Topping:
1 ½ cups heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Directions:
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside for the cake batter.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the egg yolks with ¾ cup of sugar until pale and fluffy. Add the milk and vanilla extract, stirring to combine.
Beat the egg whites on high speed until soft peaks form, gradually adding the remaining ¼ cup of sugar until stiff peaks form.
Gently fold the beaten egg whites into the yolk mixture, followed by folding in the flour mixture in small portions until fully incorporated.
Bake the Cake:
Pour the cake batter into the prepared baking dish, smooth the top, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before moving to the next step.
Soak the Cake:
Once cooled, poke holes all over the cake using a fork. In a large bowl or measuring cup, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Pour this mixture slowly over the cake, ensuring it’s evenly absorbed. Refrigerate for at least 1 hour to let the cake soak up the milk mixture.
Make the Whipped Topping:
Using a large bowl and an electric mixer, beat the heavy whipping cream, sugar, and vanilla extract until stiff peaks form.
Assemble and Serve:
Spread the whipped topping evenly over the soaked cake. Chill the cake before serving, and for an added touch, garnish with fresh fruit like strawberries or berries.
Serving Tips:
Chill Before Serving: For the best texture and flavor, always serve Tres Leches Cake chilled. The cake needs time in the refrigerator to absorb the milk mixture fully, which enhances its moistness and richness.
Garnish with Fresh Fruit: Top the cake with fresh fruits such as strawberries, raspberries, or blueberries. Not only does this add a pop of color, but the freshness also complements the rich creaminess of the cake.
Dust with Cinnamon or Cocoa Powder: For an extra touch of flavor and a beautiful presentation, lightly dust the cake with ground cinnamon or cocoa powder before serving.
Serve in Squares or Rectangles: Tres Leches Cake is best served in squares or rectangles, as the cake’s dense and moist texture holds up well when cut into pieces.
Add a Scoop of Ice Cream: For a truly indulgent dessert, serve with a scoop of vanilla or caramel ice cream on the side.
Storage Tips:
Refrigeration: Tres Leches Cake should be stored in the refrigerator. Cover it tightly with plastic wrap or foil, or store it in an airtight container to keep it fresh and prevent it from drying out.
Shelf Life: The cake can be stored in the refrigerator for up to 3 days. After the third day, it may begin to lose its optimal texture as the whipped cream topping softens.
Avoid Freezing: Tres Leches Cake is not ideal for freezing because the milk mixture may separate upon thawing, which can affect the texture and taste. It’s best to enjoy it fresh from the fridge.
Make Ahead: If you want to make the cake ahead of time, prepare and soak the cake up to 1 day in advance, but wait to add the whipped cream topping until just before serving for the best presentation and texture.
Related Recipes:
FAQs:
Can I make Tres Leches Cake in advance?
Yes, you can prepare the cake and soak it with the milk mixture up to a day in advance. However, it’s best to add the whipped cream topping right before serving to ensure freshness and a fluffy texture.
How do I prevent the cake from becoming too soggy?
To avoid sogginess, make sure to bake the cake until a toothpick inserted in the center comes out clean. Allow it to cool completely before adding the milk mixture. The cake should absorb the liquid gradually, so refrigerating it for at least an hour helps create the perfect moist texture without being overly soggy.
Can I use a different type of milk for the milk mixture?
Yes, while traditional Tres Leches Cake uses evaporated milk, sweetened condensed milk, and whole milk, you can substitute the whole milk with half-and-half, heavy cream, or even coconut milk for a slight flavor variation. However, it may alter the texture and richness.
How long will Tres Leches Cake last in the refrigerator?
Tres Leches Cake will stay fresh in the refrigerator for up to 3 days if properly covered. Beyond that, the texture may become too soft, and the whipped topping may lose its fluffiness.
Conclusion:
Tres Leches Cake is a moist, rich, and creamy Latin dessert that’s perfect for any celebration. Its delicate sponge absorbs a flavorful three-milk mixture, making every bite indulgent. Top it with whipped cream and enjoy this decadent treat chilled!
📖 Recipe:
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Tres Leches Cake
- Total Time: 1 hour 50 minutes ( including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Tres Leches Cake is a classic Latin dessert featuring a soft, airy sponge cake soaked in a rich mixture of three types of milk—evaporated milk, sweetened condensed milk, and whole milk. Topped with fluffy whipped cream, this indulgent treat is perfect for special occasions or whenever you crave a decadent, melt-in-your-mouth dessert.
Ingredients
For the Cake:
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
For the Milk Mixture:
1 cup evaporated milk
½ cup sweetened condensed milk
½ cup whole milk
For the Whipped Topping:
1 ½ cups heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. Beat egg yolks with ¾ cup sugar until fluffy, then stir in milk and vanilla. Beat egg whites until stiff peaks form, gradually adding the remaining ¼ cup sugar. Fold the egg whites into the yolk mixture, then fold in the flour mixture.
- Bake the Cake: Pour batter into the prepared dish and bake for 25-30 minutes. Let the cake cool completely in the pan.
- Soak the Cake: Mix evaporated milk, sweetened condensed milk, and whole milk. Poke holes in the cooled cake, and pour the milk mixture over the top. Refrigerate for 1 hour.
- Make the Whipped Topping: Beat heavy cream, sugar, and vanilla until stiff peaks form. Spread over the cake.
- Serve: Garnish with fresh fruit, if desired, and serve chilled.
Notes
Allow the cake to chill for at least 1 hour for optimal absorption of the milk mixture.
You can add a dusting of cinnamon or cocoa powder for extra flavor.
This cake tastes even better when left to chill overnight as the flavors blend beautifully.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin
Nutrition
- Serving Size: 12 servings
- Calories: 280 kcal per serving
