Perfect Tres Leches Cake
Tres Leches Cake is a beloved Latin American dessert known for its moist, milky texture and sweet flavor. This cake is soaked in a mixture of three types of milk, creating a rich and indulgent treat that is perfect for celebrations or simply to satisfy your sweet tooth. In this recipe for Perfect Tres Leches Cake, we’ll guide you step by step to achieve a cake that is fluffy, moist, and utterly delicious.
Why This Recipe Works
The secret to a Perfect Tres Leches Cake lies in the balance of ingredients and the method used. By separating the eggs, we can incorporate air into the batter, resulting in a light and fluffy cake. The combination of whole milk, sweetened condensed milk, and evaporated milk creates a moist texture that absorbs into the cake beautifully. Topping it off with freshly whipped cream adds an irresistible creaminess that complements the cake’s sweetness.
What We’re Using
- 5 large eggs – Separated to enhance fluffiness.
- 1 cup granulated sugar – Sweetens the cake and helps it rise.
- 1 tablespoon vanilla extract – Adds a warm flavor.
- 1 cup whole milk – Provides moisture and richness.
- 1 cup all-purpose flour – The base of the cake.
- 1 teaspoon baking powder – Helps the cake rise.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 (14-ounce) can sweetened condensed milk – Adds sweetness and moisture.
- 1 (12-ounce) can evaporated milk – Contributes creaminess.
- 2 cups heavy whipping cream, chilled – For a luscious topping.
- 1/2 cup powdered sugar – Sweetens the whipped cream.
- 1 teaspoon vanilla extract – Enhances the whipped cream flavor.
Before You Start: Equipment
- Mixing bowls – For separating eggs and mixing batter.
- Electric mixer – Essential for whipping the egg whites and cream.
- 9×13 inch baking pan – Perfect size for this cake.
- Spatula – For folding ingredients gently.
- Measuring cups and spoons – Accurate measurements are key.
- Cooling rack – To cool the cake before soaking.
Perfect Tres Leches Cake Made Stepwise
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F (175°C). In a mixing bowl, separate the egg yolks from the whites. In a separate bowl, beat the egg whites until stiff peaks form. Gradually add 1/2 cup of the granulated sugar and continue to beat until glossy and firm.
Step 2: Mix the Wet Ingredients
In another bowl, whisk together the egg yolks, the remaining sugar, and 1 tablespoon of vanilla extract until smooth. Add 1 cup of whole milk and mix well.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the egg yolk mixture, mixing until just combined.
Step 4: Fold in the Egg Whites
Gently fold the whipped egg whites into the batter using a spatula. Be careful not to deflate the mixture to keep the cake light and airy.
Step 5: Bake the Cake
Pour the batter into a greased 9×13 inch baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack.
Step 6: Prepare the Milk Soak
While the cake is cooling, combine the sweetened condensed milk, evaporated milk, and 1 cup of whole milk in a bowl or large measuring cup. Mix well.
Step 7: Soak the Cake
Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb the liquid. Cover the cake and refrigerate for at least 4 hours, preferably overnight.
Step 8: Make the Whipped Cream Topping
In a mixing bowl, combine the chilled heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.
Step 9: Assemble and Serve
Once the cake has soaked, spread the whipped cream evenly over the top. You can garnish with fresh fruit, chocolate shavings, or a sprinkle of cinnamon if desired. Slice and serve chilled for the best experience!
Dairy-Free/Gluten-Free Swaps
- Dairy-Free: Use coconut milk, almond milk, or any plant-based milk in place of whole milk. For the whipped topping, consider coconut cream or a dairy-free whipping cream alternative.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend that can be used 1:1 for baking.
Cook’s Notes
This Perfect Tres Leches Cake can be made a day in advance, allowing for even greater flavor as it soaks overnight. Use fresh whipped cream for the best taste and texture; store-bought whipped toppings may not hold up as well. Feel free to experiment with flavors by adding a splash of rum or flavored extracts to the milk soak for a twist.
Storage & Reheat Guide
Store leftover cake in the refrigerator, covered, for up to 3 days. The cake will continue to absorb moisture, making it even more flavorful over time. There’s no need to reheat; serve cold for the best taste. If the whipped cream begins to deflate, you can always whip up some more to freshen it up before serving.
FAQ
Can I use a different size pan for the Tres Leches Cake?
Yes, you can use an 8×8 inch or a round cake pan, but keep in mind that the baking time may vary. Adjust accordingly and check for doneness with a toothpick.
How long does Tres Leches Cake last in the fridge?
The cake can last up to 3 days in the refrigerator. It may become even more moist as it sits, so be sure to cover it well to prevent it from absorbing other odors.
Can I freeze Tres Leches Cake?
While it’s not recommended to freeze the entire cake with the milk soak, you can freeze an unsoaked cake for up to 3 months. Simply thaw, soak, and top with whipped cream before serving.
What can I use instead of heavy cream for the topping?
You can use a dairy-free whipped cream alternative or coconut cream for a lighter, tropical flavor. Just ensure it’s well-chilled before whipping.
That’s a Wrap
With its layers of flavor and delightful texture, Perfect Tres Leches Cake is sure to impress your family and friends. This recipe embodies the essence of celebration and comfort, making it a must-try for any dessert lover. Whether you’re serving it at a special occasion or enjoying it as a treat, this cake is bound to be a hit.
Indulge in the sweet, milky goodness of this Perfect Tres Leches Cake and enjoy every blissful bite!
Perfect Tres Leches Cake
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form, gradually adding 1/2 cup of granulated sugar until glossy.
- Step 2: In another bowl, whisk together the egg yolks, remaining sugar, and 1 tablespoon of vanilla extract until smooth. Add 1 cup of whole milk and mix well.
- Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the egg yolk mixture, mixing until just combined.
- Step 4: Gently fold the whipped egg whites into the batter using a spatula.
- Step 5: Pour the batter into a greased 9x13 inch baking pan. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool.
- Step 6: While the cake cools, combine sweetened condensed milk, evaporated milk, and 1 cup of whole milk in a bowl. Mix well.
- Step 7: Poke holes in the cooled cake and slowly pour the milk mixture over it. Cover and refrigerate for at least 4 hours, preferably overnight.
- Step 8: Combine chilled heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract in a mixing bowl. Whip until soft peaks form.
- Step 9: Spread the whipped cream evenly over the top of the soaked cake and serve chilled.
Notes
- Make the cake a day in advance for better flavor.
- Use fresh whipped cream for the best texture.
- Experiment with flavors by adding extracts to the milk soak.
