Baking a Tres Leches Cake is like throwing a party in your mouth where everyone’s invited. This recipe guarantees a dessert that’s irresistibly moist, perfectly sweet, and utterly delicious. Let’s dive into the magic of tres leches!
Why This Recipe Works
- The combination of three milks (evaporated, condensed, and whole) ensures a moist, rich cake every time.
- Separating the eggs and beating the whites to stiff peaks gives the cake its light, airy texture.
- A touch of vanilla extract adds depth to the flavor profile, making it irresistible.
Ingredients
- 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
- 12 oz evaporated milk
- 14 oz sweetened condensed milk
- 1/4 cup whole milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
Equipment Needed
- 9×13 inch baking pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
Instructions
Preheat and Prep
Preheat your oven to 350°F and grease a 9×13 inch baking pan. In a bowl, whisk together flour, baking powder, and salt. This ensures your cake has the perfect rise and texture.
Beat the Eggs
Separate the eggs, placing whites in one bowl and yolks in another. Beat the yolks with 3/4 cup sugar until pale and fluffy. Add the milk and vanilla, mixing well. Gradually fold in the dry ingredients to avoid lumps.
Whip the Whites
In a clean bowl, beat the egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold into the yolk mixture to keep the batter light and airy.
Bake to Perfection
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cake cool slightly before poking holes all over with a fork.
Soak with Milks
Mix the evaporated milk, condensed milk, and whole milk. Slowly pour over the cake, allowing it to absorb. Refrigerate for at least 4 hours, or overnight, for best results.
Top with Whipped Cream
Whip the heavy cream and powdered sugar until stiff peaks form. Spread over the chilled cake before serving. This adds a light, creamy finish that complements the moist cake perfectly.
Tips and Tricks
For an even more decadent cake, consider toasting the top of the whipped cream with a kitchen torch for a subtle caramel flavor. If you’re short on time, you can reduce the refrigeration time, but the longer it soaks, the better. Always use room temperature eggs for the best volume when beating. For a cleaner cut, dip your knife in hot water before slicing the cake.
Recipe Variations
- Add a layer of fresh fruit, like strawberries or peaches, between the cake and whipped cream for a fruity twist.
- Incorporate a tablespoon of rum or coffee liqueur into the milk mixture for an adult version.
- Top with cinnamon or cocoa powder for a spiced or chocolatey variation.
Frequently Asked Questions
Can I make Tres Leches Cake ahead of time?
Absolutely! Tres Leches Cake actually tastes better the next day as the milks have more time to soak into the cake, making it even more moist and flavorful.
Why did my cake turn out dry?
This usually happens if the cake is overbaked or not enough milk mixture is used. Ensure you’re checking the cake at the minimum baking time and using the full amount of milk mixture.
Can I use low-fat milk?
While you can, the cake won’t be as rich or moist. The full-fat versions of the milks contribute significantly to the cake’s signature texture and flavor.
Summary
Tres Leches Cake is a show-stopping dessert that’s surprisingly simple to make. With its moist texture, rich flavor, and creamy topping, it’s sure to be a hit at any gathering.