Tres Leches Cake, also known as “three milks cake,” this ultra-moist sponge cake soaked in a blend of evaporated milk, sweetened condensed milk, and heavy cream for a special occasion or just to satisfy your sweet tooth.
What is Tres Leches Cake?
Tres Leches Cake is a light and airy sponge cake soaked in a three-milk mixture, giving it a moist, almost custard-like texture. Traditionally topped with whipped cream and sometimes garnished with cinnamon or fresh fruit, this cake is a staple in Mexican, Nicaraguan, and other Latin American cuisines. Its roots are debated, but its widespread popularity is undeniable.
Why You’ll Love Tres Leches Cake
- Irresistibly Moist: The combination of three milks makes it unlike any other cake.
- Perfect for Any Occasion: From birthdays to holidays, Tres Leches Cake shines at every gathering.
- Customizable: Its neutral flavor profile allows for endless variations and toppings.
Tips and Tricks for the Perfect Tres Leches Cake
- Use Room-Temperature Eggs: This ensures better volume when whipping.
- Let It Rest: Allow the cake to soak overnight in the refrigerator for maximum flavor.
- Poke Generously: The more holes, the better the milk mixture will penetrate.
- Whip Cream Just Right: Over-whipping cream can make it grainy, so stop as soon as stiff peaks form.
Delicious Variations to Try
- Chocolate Tres Leches: Add cocoa powder to the sponge cake and top with a chocolate ganache.
- Coconut Tres Leches: Replace heavy cream in the milk mixture with coconut milk and garnish with toasted coconut flakes.
- Coffee-Infused: Add a shot of espresso to the milk mixture for a mocha twist.
- Seasonal Fruits: Incorporate mango, pineapple, or berries for a tropical vibe.
How to Serve Tres Leches Cake
- Serve chilled, as the cold enhances the creamy texture.
- Pair it with a cup of coffee or a light dessert wine.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
How to Store Tres Leches Cake
- Refrigeration: Cover tightly and store in the refrigerator for up to 4 days. The flavors only get better with time!
- Freezing: While the whipped cream topping doesn’t freeze well, the soaked cake can be frozen for up to 2 months. Thaw in the fridge overnight before adding the topping.
Recipe FAQs
1. Can I make Tres Leches Cake in advance?
Absolutely! In fact, it tastes better when made a day ahead, allowing the milk mixture to fully infuse the cake.
2. Can I use store-bought whipped cream?
While homemade whipped cream is recommended for its flavor and texture, store-bought works in a pinch.
3. Why is my cake too soggy?
A too-dense cake can result in sogginess. Ensure your sponge cake is light and airy, and don’t oversaturate it with milk.
4. Can I make it gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking mix.
5. What’s the best pan to use?
A glass or ceramic baking dish works best, as it retains moisture and allows you to see how well the milk mixture is absorbed.
Tres Leches Cake
Tres Leches Cake, also known as "three milks cake," this ultra-moist sponge cake soaked in a blend of evaporated milk, sweetened condensed milk, and heavy cream for a special occasion or just to satisfy your sweet tooth.
Ingredients
Cake:
- 1 cup all-purpose flour
- 5 large eggs, separated
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 cup granulated sugar, divided
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Milk Mixture:
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup whole milk
- 1 (12 oz) can evaporated milk
Whipped Topping:
- 1 pint heavy whipping cream
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Ground cinnamon, for garnish
Instructions
- Preheat & Prep: Preheat your oven to 350°F. Combine flour, baking powder, and salt in a bowl. Separate egg yolks and whites into separate bowls.
- Make the Batter: Beat yolks with 3/4 cup sugar until pale yellow. Mix in milk and vanilla, then gently combine with the dry ingredients. Whip egg whites to stiff peaks, gradually adding the remaining 1/4 cup sugar. Fold whites into the batter.
- Bake: Pour the batter into an ungreased pan, smooth the top, and bake for 25-35 minutes until a toothpick comes out clean. Let it cool completely.
- Soak the Cake: Mix the three milks in a bowl. Poke holes all over the cooled cake with a fork, then pour the milk mixture evenly over it. Refrigerate for at least 1 hour or overnight.
- Whip & Top: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the cake, sprinkle cinnamon on top, and add fresh strawberries if you like.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 299Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 125mgSodium 162mgCarbohydrates 31gFiber 0gSugar 23gProtein 6g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Conclusion
Tres Leches Cake is more than just a dessert; it’s a celebration of creamy, dreamy indulgence. Whether you stick to the classic recipe or explore creative variations, this cake promises to be the star of any gathering. Follow these tips, tricks, and FAQs to create a Tres Leches masterpiece that will have everyone asking for seconds. Happy baking!
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