Transport yourself with this classic Tres Leches Cake, a delightfully soft cake soaked in three kinds of milk. You’ll love making this simple yet impressive dessert, perfect for any occasion. This recipe truly celebrates the joy of soft cake recipes.
Key Ingredients & Substitutions:
- Evaporated Milk: Essential for the classic flavor and texture. No direct substitute.
- Sweetened Condensed Milk: Adds sweetness and richness. No direct substitute.
- Heavy Cream: Creates the third “leche” and a luscious topping. You can use whipping cream.
- All-Purpose Flour: Provides the cake’s structure. You can use cake flour for an even softer crumb.
- Eggs: Act as a leavening agent and bind the cake.
- Sugar: Sweetens the cake and meringue.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
For the Tres Leches Soak:
- 1 (12-ounce) can evaporated milk
- 1 (14-ounce) can sweetened condensed milk
- ½ cup heavy cream
For the Whipped Topping:
- 1 ½ cups heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 2 hours
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Calories per Serving: Approximately 450 kcal
- Tools Needed: 9×13 inch baking pan, electric mixer, whisk
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents your soft cake from sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This ensures even distribution of leavening agents.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and 1 cup granulated sugar until light and fluffy. This step incorporates air, making your cake tender.
4. Add Egg Yolks and Vanilla
Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract. This creates a rich base for your soft cake.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the butter mixture, alternating with the ⅓ cup whole milk. Begin and end with the dry ingredients, mixing until just combined. Overmixing can lead to a tough cake.
6. Whip Egg Whites
In a separate clean bowl, whip the 5 egg whites until stiff peaks form. Gently fold these whipped whites into your cake batter. This lightens the batter, contributing to a wonderfully soft cake.
7. Bake the Cake
Pour the batter into your prepared 9×13 inch pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
8. Prepare the Tres Leches Soak
While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and ½ cup heavy cream in a medium bowl. This is the heart of your soft cake recipe.
9. Soak the Cake
Once cooled, use a fork to poke holes all over the top of the cake. Slowly and evenly pour the milk mixture over the entire cake. Allow it to soak for at least 1 hour, or preferably overnight in the refrigerator. The longer it soaks, the softer and more flavorful your cake will be.
10. Make the Whipped Topping
In a large bowl, whip the 1 ½ cups heavy cream, ⅓ cup granulated sugar, and 1 teaspoon vanilla extract until stiff peaks form. This creates a light and fluffy topping.
11. Finish and Serve
Spread the whipped topping over the soaked cake. Slice and serve your delicious, soft cake. You can garnish with fresh fruit if desired.
Variation Ideas:
- Coconut Tres Leches: Add ¼ cup of coconut milk to the tres leches soak.
- Citrus Zest: Include 1 teaspoon of orange or lime zest in the cake batter for a bright flavor.
- Spice Cake: Add ½ teaspoon of cinnamon and ¼ teaspoon of nutmeg to the dry ingredients for a warm twist on this soft cake.
Storage Instructions:
Store leftover Tres Leches Cake, covered, in the refrigerator for up to 3-4 days. This soft cake is best enjoyed chilled. It does not freeze well due to its delicate, moist texture.
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 evenly across the surface.
Can I make this cake ahead of time?
Absolutely! This soft cake actually tastes better the next day, giving the milk mixture more time to fully absorb.
What kind of pan should I use?
A 9×13 inch baking pan is ideal. A glass or ceramic pan works well as it retains moisture.
My cake is too dense, what did I do wrong?
You might have overmixed the batter or deflated the egg whites when folding them in. Be gentle to keep the cake light and soft.
Can I use a different type of milk?
For the “tres leches” soak, it’s crucial to use evaporated milk, sweetened condensed milk, and heavy cream for the authentic flavor and texture of this soft cake.
How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean, your soft cake is ready.