Description
Experience the luscious and moist Tres Leches Cake, a beloved Latin American dessert soaked in three types of milk and topped with a fluffy whipped cream. Perfect for celebrations or when you crave a rich, sweet treat that melts in your mouth.
Ingredients
Scale
Cake Ingredients
- 6 large eggs (Provides structure and airiness; use fresh eggs for best volume.)
- 1 cup granulated sugar (Adds necessary sweetness; can substitute with a sugar alternative.)
- 1 cup all-purpose flour (Forms the cake base; gluten-free flour can be used as an alternative.)
- 1 teaspoon baking powder (Acts as a leavening agent; ensure it’s fresh.)
- 1/3 cup whole milk (Adds moisture; can substitute with non-dairy milk.)
- 1 teaspoon vanilla extract (Enhances flavor; use quality for richer taste.)
Milk Soak
- 1 can (12 oz) evaporated milk (Creates the iconic soaking result.)
- 1 can (14 oz) sweetened condensed milk (Sweetens and moistens the cake; no substitutes can replicate its unique flavor.)
- 1/2 cup heavy cream (Adds richness; coconut cream can be used as a non-dairy version.)
Whipped Cream Topping
- 1 cup heavy cream (Creates the whipped topping; use whipped coconut cream as a non-dairy alternative.)
- 2 tablespoons powdered sugar (Sweetens the whipped cream topping.)
- 1/2 teaspoon vanilla extract (Adds extra flavor to the whipped cream.)
Garnish
- 1/4 teaspoon ground cinnamon (Optional for garnish; can substitute with cocoa powder.)
- Fresh strawberries or mint (For garnish; opt for seasonal fruits.)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure the cake does not stick.
- Separate Eggs: Carefully separate the egg yolks from the whites. In a large bowl, beat the egg yolks with 3/4 cup sugar until the mixture is pale and creamy.
- Mix Dry Ingredients: In another bowl, sift together the flour and baking powder to ensure even distribution and aeration.
- Combine Wet and Dry: Gradually add the dry ingredients to the egg yolk mixture alternately with whole milk and 1 teaspoon vanilla extract. Mix gently but thoroughly to avoid deflating the batter.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar while continuing to beat until stiff peaks are achieved.
- Fold in Egg Whites: Gently fold the beaten egg whites into the batter to maintain its light, airy texture.
- Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Milk Soak: While the cake is baking, combine the evaporated milk, sweetened condensed milk, and 1/2 cup heavy cream in a bowl.
- Soak the Cake: Once the cake is finished baking, allow it to cool slightly. Then poke holes all over the top of the cake using a fork or skewer and slowly pour the milk mixture evenly over the cake, allowing it to absorb fully.
- Make Whipped Cream Topping: Beat 1 cup heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
- Top the Cake: Spread the whipped cream evenly over the soaked cake.
- Garnish and Chill: Sprinkle ground cinnamon over the whipped cream and garnish with fresh strawberries or mint leaves for a festive look. Chill the cake in the refrigerator for at least 2 hours or until fully set and cold before serving.
Notes
- Use fresh eggs for the best texture and volume in your cake.
- If you prefer a dairy-free dessert, substitute whole milk and heavy cream with coconut milk or other non-dairy alternatives.
- Ensure the evaporated and condensed milk cans are unopened and fresh for best flavor.
- Allow the cake to soak fully for a moist, flavorful dessert.
- Chill the cake thoroughly before serving for the best texture.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Garnish creatively with seasonal fruits for added flavor and presentation.
