This Classic Tres Leches Cake offers a delightfully moist and sweet experience, perfect for any celebration or a simple treat. You will love how easy it is to create this rich, milk-soaked dessert that consistently delivers on flavor and texture.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose blend if needed.
- Eggs: For best results, use large eggs at room temperature.
- Three milks: Evaporated milk, sweetened condensed milk, and whole milk are essential for that signature moist cake texture.
- Heavy cream: This creates a luscious, stable topping.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture:
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- ½ cup whole milk
For the Whipped Topping:
- 2 cups heavy cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per serving: Approximately 450 calories
- Tools Needed: 9×13 inch baking pan, electric mixer, mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your dry ingredients are evenly distributed for a perfect moist cake.
2. Whip Egg Yolks and Sugar
In a large bowl, beat the egg yolks with ¾ cup of the granulated sugar until the mixture is pale yellow and thick. Stir in the ⅓ cup whole milk and 1 teaspoon vanilla extract. This creates a rich base for your cake.
3. Fold in Dry Ingredients
Gradually add the dry ingredient mixture to the egg yolk mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. Your batter should be smooth but still light.
4. Beat Egg Whites
In a separate clean bowl, beat the egg whites with the remaining ¼ cup of granulated sugar until stiff peaks form. These provide the airy structure for your moist cake. Gently fold the egg whites into the cake batter in two additions.
5. Bake the Cake
Pour the batter into your prepared pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
6. Prepare the Milk Mixture
While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and ½ cup whole milk in a pitcher or bowl. This is your signature “tres leches” mixture that makes this a truly moist cake recipe.
7. Soak the Cake
Once the cake is completely cool, use a fork to poke holes all over the top. Slowly pour the milk mixture evenly over the cake, allowing it to soak in completely. This step is crucial for achieving that incredibly moist texture.
8. Make the Whipped Topping
In a large bowl, beat the heavy cream, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until stiff peaks form. Spread the whipped topping evenly over the soaked cake.
9. Chill and Serve
Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the milks to fully absorb and the flavors to meld. This chilling time is essential for the best flavor and texture of your moist cake.
Variation Ideas:
- Cocoa Tres Leches: Add ¼ cup unsweetened cocoa powder to the dry ingredients for a chocolate version.
- Coconut Tres Leches: Substitute coconut milk for the whole milk in both the cake and milk mixture, and sprinkle toasted coconut flakes on top.
- Fruity Topping: Garnish with fresh berries like strawberries or raspberries before serving.
Storage Instructions:
Store your Classic Tres Leches Cake covered in the refrigerator for up to 3-4 days. This cake is best served cold, so there’s no need to reheat it. The longer it sits, the more the milks absorb, making it even more delicious.
Frequently Asked Questions (FAQ):
Why is my cake not soaking up the milk?
Ensure your cake is completely cool before pouring the milk mixture. Also, make sure you’ve poked enough holes all over the surface.
Can I make this cake ahead of time?
Yes, this moist cake recipe is even better when made a day in advance, allowing the flavors to fully develop and the cake to absorb all the milks.
What if I don’t have all three milks?
The combination of evaporated, sweetened condensed, and whole milk is what gives Tres Leches its unique flavor and moisture. While you can experiment, it won’t be the classic experience without all three.
Can I freeze Tres Leches cake?
It’s not recommended to freeze this cake with the whipped topping, as the texture can change upon thawing. The soaked cake itself can be frozen without topping for a short period, but it’s best enjoyed fresh from the fridge.
How do I know if my egg whites have stiff peaks?
When you lift the beaters, the egg whites should stand straight up and hold their shape without collapsing.
Why is my cake dry?
Make sure you’re not overmixing the batter, and ensure your oven temperature is accurate. Also, be generous with the milk soak – that’s the key to a truly moist cake.