Tres Leches Cake is a classic Latin American dessert known for its ultra-moist texture and rich, creamy flavor. The name “Tres Leches” refers to the three types of milk used to soak the cake: evaporated milk, sweetened condensed milk, and heavy cream. This decadent cake is light, airy, and soaked with a luscious milk mixture, then topped with whipped cream for an indulgent treat perfect for any occasion.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
For the Tres Leches Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup heavy cream (or whole milk)
For the Whipped Topping:
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnishes:
- Ground cinnamon for dusting
- Fresh berries (strawberries, raspberries, etc.)
- Toasted coconut flakes
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Beat the Egg Yolks
In a large bowl, beat the egg yolks with ½ cup of sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. Add the vanilla extract and whole milk, and mix until combined.
Step 4: Beat the Egg Whites
In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining ½ cup of sugarand continue beating until stiff peaks form.
Step 5: Fold the Batter
Gently fold the beaten egg whites into the yolk mixture in batches, being careful not to deflate the batter. Once fully combined, gradually fold in the dry ingredient mixture until the batter is smooth.
Step 6: Bake the Cake
Pour the batter into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool for 10 minutes in the pan. Then, use a fork or skewer to poke holes all over the top of the cake to prepare it for soaking.
Step 8: Make the Tres Leches Milk Mixture
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until fully combined.
Step 9: Soak the Cake
Slowly pour the milk mixture over the cooled cake, making sure to cover the entire surface and allowing the milk to soak into the holes. Cover the cake and refrigerate for at least 3 hours, or overnight, to let the cake absorb all the liquid.
Step 10: Prepare the Whipped Topping
When ready to serve, beat the heavy cream, powdered sugar, and vanilla extract together in a large bowl until stiff peaks form. Spread the whipped cream evenly over the top of the soaked cake.
Step 11: Garnish and Serve
For a finishing touch, sprinkle the cake with ground cinnamon and top with fresh berries or toasted coconut flakes if desired. Slice into squares and serve cold.
Cooking Notes
- Absorption Time: For the best texture, let the cake soak in the milk mixture for at least 3 hours, but overnight is ideal for maximum absorption.
- Egg Whites: Be gentle when folding the egg whites into the batter to avoid losing too much air. This helps keep the cake light and fluffy.
- Whipped Cream: If you prefer a sweeter topping, increase the powdered sugar in the whipped cream to your taste.
Variations
1. Coconut Tres Leches Cake
Replace the heavy cream in the milk mixture with coconut milk and top the cake with toasted coconut flakes for a tropical twist.
2. Chocolate Tres Leches Cake
Add ¼ cup of cocoa powder to the cake batter for a chocolate-infused version. You can also drizzle the finished cake with melted chocolate ganache.
3. Coffee Tres Leches Cake
Add 2 tablespoons of instant coffee granules to the milk mixture for a coffee-flavored version. Garnish with cocoa powder for a mocha twist.
4. Dulce de Leche Tres Leches Cake
Drizzle the top of the whipped cream with dulce de leche sauce for an extra layer of sweetness and caramel flavor.
Keto Version and Low-Carb Adjustments
For a keto-friendly version of this cake:
- Replace the flour with almond flour or coconut flour.
- Use a sugar-free sweetener like erythritol or monk fruit in place of the sugar.
- Substitute the sweetened condensed milk with a sugar-free homemade version made with heavy cream and a low-carb sweetener.
These substitutions will keep the cake low in carbs while preserving the creamy richness.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
Yes! This cake is best made ahead of time. You can prepare the cake up to 2 days in advance and let it soak in the refrigerator. Add the whipped cream topping just before serving.
Q: How do I store leftovers?
Store leftover tres leches cake in an airtight container in the refrigerator for up to 4 days. It’s best served cold.
Q: Can I freeze tres leches cake?
You can freeze the cake without the whipped cream topping. Wrap the soaked cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight, then add the whipped cream topping before serving.
Q: What can I serve with tres leches cake?
Tres leches cake pairs wonderfully with fresh fruit like strawberries or raspberries. You can also serve it with a drizzle of caramel sauce or chocolate syrup for added indulgence.
This Tres Leches Cake is a rich and creamy dessert that’s perfect for any occasion, whether it’s a celebration or just a special treat. The combination of the airy sponge cake soaked in a luscious milk mixture and topped with fluffy whipped cream creates a decadent, irresistible bite. Give this classic Latin dessert a try and enjoy its luxurious texture and flavor!
