Tres Leches Cake is a beloved Latin American dessert, known for its soft, spongy texture that is soaked in three types of milk, resulting in a rich and creamy treat. This Creamy Tres Leches Cake recipe takes that classic concept to the next level, ensuring every bite is moist, luscious, and full of flavor. Whether you’re celebrating a special occasion or just in the mood for something decadent, this cake is sure to satisfy. Let’s dive in and create this delicious dessert that will have everyone asking for seconds!
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
For the Whipped Topping
- 1 1/2 cups heavy cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish
- Fresh berries or maraschino cherries
- Ground cinnamon
Instructions
- Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the egg yolks with 3/4 cup of sugar on high speed until the mixture becomes pale and creamy. Stir in the whole milk and vanilla extract.
- In a separate clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until the egg whites are glossy and stiff.
- Gently fold the egg whites into the egg yolk mixture, being careful not to deflate the batter. Gradually fold in the flour mixture until just combined.
- Bake the Cake
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 30 minutes.
- Soak the Cake
- Once the cake has cooled, use a fork or skewer to poke holes all over the surface of the cake. This will allow the milk mixture to soak in evenly.
- In a large measuring cup or bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Slowly pour the milk mixture over the cake, making sure to cover the entire surface. Let the cake absorb the milk for at least 1 hour, or cover and refrigerate overnight for the best results.
- Make the Whipped Topping
- In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Spread the whipped cream evenly over the top of the soaked cake.
- Garnish and Serve
- Garnish the cake with fresh berries or maraschino cherries and a light dusting of ground cinnamon, if desired.
- Cut into squares and serve chilled.
Cook Notes & Tips
- Room Temperature Eggs: Using room temperature eggs helps achieve better volume when whipping the yolks and whites, resulting in a lighter cake.
- Overnight Soak: For the best texture, let the cake soak overnight in the refrigerator. This allows the flavors to meld together and ensures every bite is creamy.
- Whipped Topping: Make sure your heavy cream is very cold before whipping to ensure stiff peaks form easily.
Recipe Variations
- Chocolate Tres Leches: Add 1/4 cup cocoa powder to the flour mixture for a chocolate version of this classic cake.
- Coconut Tres Leches: Replace the whole milk with coconut milk in the batter and sprinkle shredded coconut over the whipped cream topping.
- Spiced Tres Leches: Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the batter for a spiced twist.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time? A: Yes! Tres Leches Cake is even better when made ahead. It can be stored in the refrigerator for up to 3 days, and the flavors improve with time.
Q: How do I prevent the cake from becoming too soggy? A: Be sure to use the correct measurements for the milk mixture and let the cake soak overnight. The cake is supposed to be very moist but not falling apart.
Q: Can I freeze Tres Leches Cake? A: It’s best enjoyed fresh, but you can freeze the cake without the whipped topping. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before adding the whipped topping.
This Creamy Tres Leches Cake is a dreamy, moist dessert that’s perfect for any occasion. With its delicate sponge soaked in three types of milk and topped with light, fluffy whipped cream, it’s no wonder this cake has become a favorite across many cultures. Try it out for your next gathering or just when you want to treat yourself to something truly indulgent. Enjoy each bite of creamy, milky goodness!
