Tres Leches Cake is a light, airy sponge cake soaked in three kinds of milk, creating a wonderfully moist and sweet dessert. This classic cake recipe is surprisingly simple to make and perfect for any celebration.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use cake flour for an even lighter crumb.
- Eggs: Crucial for structure and lift. Separate them carefully.
- Milks (Evaporated, Condensed, Whole): The heart of the cake. Do not substitute these.
- Heavy Cream: For the iconic whipped topping.
- Sugar: Granulated for the cake, powdered for the whipped cream.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 large eggs, separated
- 1 ¾ cups granulated sugar, divided
- 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 whole milk
For the Topping:
- 2 cups heavy cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, electric mixer, whisk, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Whip the Egg Yolks
In a large bowl, beat the egg yolks with 1 ¼ cups of granulated sugar until light, fluffy, and pale yellow. Stir in the vanilla extract and ⅓ cup whole milk.
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 make the cake tough.
4. Beat the Egg Whites
In a separate clean, large bowl, beat the egg whites with an electric mixer on high speed until soft peaks form. Gradually add the remaining ½ cup of granulated sugar and continue beating until stiff, glossy peaks form.
5. Combine Mixtures
Gently fold one-third of the egg whites into the cake batter to lighten it. Then, carefully fold in the remaining egg whites until no streaks remain. This creates a light and airy sponge for your classic cake recipe.
6. Bake the Cake
Pour the batter into your prepared 9×13 inch baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Prepare the Milk Soak
While the cake bakes, whisk together the evaporated milk, sweetened condensed milk, and ½ cup whole milk in a pitcher or bowl. This is your “tres leches” mixture.
8. Soak the Cake
Once the cake is out of the oven, let it cool in the pan for about 10-15 minutes. Use a fork or skewer to poke holes all over the warm cake. Slowly and evenly pour the milk mixture over the entire cake.
9. Chill the Cake
Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow it to fully absorb the milks. This step is essential for the moist texture of this classic cake recipe.
10. Make the Whipped Topping
Before serving, beat the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled tres leches cake.
Variation Ideas:
- Cinnamon Dusting: Lightly dust with ground cinnamon before serving.
- Fruit Topping: Garnish with fresh berries like strawberries or raspberries.
- Cocoa Powder: For a subtle chocolate flavor, you can whisk a tablespoon of cocoa powder into the dry ingredients.
Storage Instructions:
Store leftover Tres Leches Cake, covered tightly with plastic wrap, in the refrigerator for up to 3-4 days. This cake is best served chilled. Freezing is not recommended as it can affect the texture.
Frequently Asked Questions (FAQ):
Why is my cake not absorbing the milk?
Ensure you poke enough holes in the cake and that the cake is still warm when you pour the milk mixture over it.
Can I make this cake ahead of time?
Yes, it’s actually best made a day in advance to allow the cake to fully soak up the milks and develop its rich flavor.
What kind of pan should I use?
A 9×13 inch baking pan is ideal for this classic cake recipe.
Can I use skim milk for the soak?
It’s not recommended. The higher fat content in whole milk contributes to the cake’s richness and texture.
My whipped cream is not stiff. What went wrong?
Ensure your heavy cream, bowl, and beaters are very cold. Over-whipping can also cause it to become grainy.
How do I know if my egg whites are stiff enough?
When you lift the beaters, the peaks of the egg whites should stand straight up and hold their shape.