Why You’ll Love This Recipe
- Easy to Make: Despite its rich flavor and texture, this cake is straightforward to prepare with simple ingredients.
- Versatile: Perfect for any occasion, from family gatherings to festive celebrations.
- Accessible Ingredients: All components are readily available at most grocery stores.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Batter: Combine flour, baking powder, and salt. In separate bowls, beat egg yolks with sugar until pale yellow, and beat egg whites until stiff peaks form. Mix yolk mixture with dry ingredients, then gently fold in egg whites.
- Bake: Pour batter into a greased 9×13-inch pan and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Soak the Cake: Once cooled, poke holes all over the cake. Mix evaporated milk, sweetened condensed milk, and whole milk, then slowly pour over the cake, ensuring even coverage. Refrigerate for at least 2 hours to allow the cake to absorb the milk mixture.
- Add Topping: Whip heavy cream with sugar and vanilla until stiff peaks form. Spread over the chilled cake and dust with ground cinnamon. Garnish with fresh strawberries if desired.
Servings and Timing
- Servings: 12
- Preparation Time: 20 minutes
- Cooking Time: 25-30 minutes
- Chilling Time: At least 2 hours
Variations
- Chocolate Tres Leches: Add cocoa powder to the batter and milk mixture for a chocolaty twist.
- Coconut Flavor: Replace whole milk with coconut milk and top with toasted coconut flakes.
- Fruit Toppings: Garnish with assorted berries or tropical fruits for added freshness.
Storage/Reheating
- Storage: Cover and refrigerate the cake for up to 4 days.
- Freezing: Freeze the unfrosted, soaked cake for up to 2 months. Thaw overnight in the refrigerator and add whipped topping before serving.
- Reheating: This cake is best served cold or at room temperature; reheating is not recommended.
FAQs
What is Tres Leches Cake?
Tres Leches Cake is a sponge cake soaked in a mixture of three milks: evaporated milk, sweetened condensed milk, and whole milk. It’s a popular dessert in Latin American cuisine.
Why is my Tres Leches Cake soggy?
Over-soaking or using a dense cake can lead to sogginess. Ensure you use a light sponge cake and pour the milk mixture gradually.
Can I make Tres Leches Cake ahead of time?
Yes, it’s actually better when made ahead, as it allows the flavors to meld. Prepare it a day in advance and refrigerate.
How do I prevent the cake from collapsing?
Avoid overmixing the batter and ensure egg whites are beaten to stiff peaks to provide structure.
Is Tres Leches Cake gluten-free?
Traditional recipes use all-purpose flour, but you can substitute with gluten-free flour blends to accommodate dietary needs.
Can I use low-fat milk in the recipe?
For best results, use whole milk, as reduced-fat options may lead to a less rich texture.
How long should I refrigerate the cake?
Refrigerate for at least 2 hours, but overnight is ideal for maximum flavor absorption.
What toppings go well with Tres Leches Cake?
Whipped cream, fresh berries, and a sprinkle of cinnamon are traditional favorites.
Can I add alcohol to the recipe?
Some variations include a splash of rum or brandy in the milk mixture for added flavor.
How do I store leftovers?
Cover the cake and store in the refrigerator for up to 4 days. Freezing is also an option for longer storage.
Conclusion
Tres Leches Cake is a delightful dessert that combines simplicity with indulgence. Its moist texture and rich flavor make it a crowd-pleaser for any occasion. With easy preparation and versatile variations, it’s a recipe worth adding to your repertoire.
Tres Leches Cake Recipe
- Total Time: 3 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the moist and airy perfection of Tres Leches Cake, a classic Latin American dessert. Made with a light sponge cake soaked in three creamy milks and topped with whipped cream and cinnamon, this treat is both decadent and refreshing—a guaranteed hit for any celebration!
Ingredients
- For the Cake
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs (separated)
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 tsp vanilla extract
- For the Milk Mixture
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1 cup whole milk
- For the Whipped Topping
- 1 1/2 cups heavy cream
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- Ground cinnamon (for garnish)
- Fresh strawberries (optional, for garnish)
Instructions
- Prepare the Batter
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, beat egg yolks with 3/4 cup sugar until pale yellow. Stir in milk and vanilla.
- In a separate bowl, beat egg whites with remaining sugar until stiff peaks form. Fold the egg yolk mixture into the dry ingredients, then gently fold in egg whites.
- Bake the Cake
- Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Soak the Cake
- Let the cake cool completely. Poke holes all over the surface with a fork.
- Mix evaporated milk, sweetened condensed milk, and whole milk. Slowly pour over the cake, ensuring even distribution. Refrigerate for at least 2 hours.
- Add Topping
- Whip heavy cream, sugar, and vanilla until stiff peaks form. Spread over the chilled cake.
- Dust with cinnamon and garnish with fresh strawberries if desired.
Notes
- Make Ahead: Best when prepared a day in advance to allow the flavors to meld.
- Variations: Swap whole milk for coconut milk for a tropical twist or add cocoa powder for a chocolate version.
- Storage: Store in the fridge for up to 4 days. Freeze the soaked cake (unfrosted) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
