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To make a classic tres leches cake, you need a list of simple ingredients. Each plays a key role in creating this rich and creamy delight. Here is what you will need: - 1 cup all-purpose flour - 1 ½ teaspoons baking powder - ¼ teaspoon salt - 5 large eggs, separated - 1 cup granulated sugar, divided - ½ cup whole milk - 1 teaspoon vanilla extract - 1 can (12 oz) evaporated milk - 1 can (14 oz) sweetened condensed milk - 1 cup heavy cream - Fresh berries (strawberries, blueberries) for garnish - Ground cinnamon for dusting (optional) Each ingredient adds unique flavors and textures. The all-purpose flour gives the cake structure. The eggs, both yolks and whites, provide moisture and lightness. Granulated sugar sweetens the cake and helps it brown nicely. Whole milk adds creaminess, while vanilla extract enhances the flavor. Evaporated and sweetened condensed milk create the signature soaking mixture. This is what makes tres leches cake so moist and delicious. Finally, the heavy cream is whipped to top the cake, creating a light and fluffy finish. Fresh berries add a pop of color and flavor, while a sprinkle of cinnamon can enhance the presentation. With these ingredients, you're ready to create a dessert that impresses everyone. Make sure to gather everything before starting. This will help you stay organized and make the cooking process smooth. {{ingredient_image_2}} - Start by preheating your oven to 350°F (175°C). - Prepare a 9x13-inch baking dish by greasing it and lightly dusting it with flour. This helps the cake release easily. - In a medium bowl, mix 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt. Sift this mixture to make it light and airy. - In a large bowl, beat 5 egg yolks with ¾ cup of granulated sugar until it turns a pale yellow. This makes the batter creamy and smooth. - Add ½ cup of whole milk and 1 teaspoon of vanilla extract, mixing until smooth. - Gradually add the flour mixture to the egg yolk mixture. Fold gently with a spatula until just combined. - In a clean bowl, beat the 5 egg whites on medium speed until soft peaks form. - Slowly add the remaining ¼ cup of sugar. Keep beating on high until stiff peaks form and the mixture looks glossy. - Carefully fold one-third of the whipped egg whites into the batter. This lightens the mixture. Then, fold in the rest of the egg whites in two parts, keeping as much air in as possible. - Pour the batter into your prepared baking dish. Spread it evenly with a spatula. - Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, the cake is ready. - Remove it from the oven and let it cool completely in the pan on a wire rack. - While the cake cools, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 cup of heavy cream in a medium bowl. Mix until it's well blended. - Once the cake is cool, poke holes all over the top with a fork. - Slowly pour the tres leches mixture over the cake. Make sure it soaks evenly. Let it absorb for at least 1 hour at room temperature or overnight in the fridge for a richer taste. - Before serving, whip 1 cup of heavy cream until soft peaks form. - Spread or pipe the whipped cream generously over the soaked cake. - Garnish with fresh berries and a sprinkle of ground cinnamon if you like. To get that soft, airy texture, I focus on the egg whites. When whipping them, I beat them until soft peaks form. Then, I slowly add sugar. This creates the glossy peaks you want. After that, I fold the egg whites into the batter gently. I do this in three parts, which helps keep air in the mix. It’s key to avoid over-mixing here. Soaking time is also very important. The cake needs to absorb the milk mixture fully. I let it soak for at least an hour at room temperature. For the best flavor, I prefer to let it soak overnight in the fridge. One big mistake I see is overmixing the batter. When you do this, the cake can turn out dense and dry. I always mix just until combined. This keeps the cake fluffy and light. Another mistake is not soaking enough. If you don’t pour the milk mixture evenly, some parts stay dry. This can lead to a bland bite. So, poke holes all over the cake. This ensures every piece soaks up the sweet milk. For a beautiful presentation, I cut the cake into generous squares. I serve them on individual plates, which looks nice. I top each square with whipped cream and fresh berries. A sprinkle of ground cinnamon adds a lovely touch too. Pair this cake with coffee or a sweet dessert wine. The rich flavors blend well together. Enjoy this classic treat with friends and family for a special gathering! Pro Tips Use Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before starting. This helps the ingredients to blend better, making for a lighter and fluffier cake. Let the Cake Soak Overnight: For the best flavor and texture, allow the cake to soak in the tres leches mixture overnight in the refrigerator. This allows the flavors to meld beautifully. Whip Cream to Soft Peaks: When whipping your cream for the topping, stop when you reach soft peaks. This will create a light and airy texture that complements the moist cake perfectly. Garnish with Fresh Fruits: Add a burst of color and freshness by garnishing with a variety of fresh berries. They not only enhance the presentation but also add a delicious contrast to the sweetness of the cake. {{image_4}} You can make your tres leches cake even better with some tasty twists. - Adding chocolate or coffee: Mix in cocoa powder or coffee for a rich flavor. Just add 1/4 cup of cocoa powder when combining the dry ingredients. For coffee, brew a strong cup and use it in place of some of the milk. - Infusing with citrus zest: Add zest from oranges or limes to the batter. This brings a bright, fresh taste to the cake. Use about 1 tablespoon of zest for a nice kick. If you want a dairy-free tres leches cake, there are great options. - Dairy-free options: Use coconut milk, almond milk, or soy milk instead of regular milk. This keeps the cake creamy and delicious. - Plant-based alternatives: Try oat milk or cashew milk. They are great substitutes and add unique flavors. Toppings can change the look and taste of your cake. - Using different fruits: Top your cake with mango, kiwi, or peaches for a colorful treat. Fresh fruit adds a nice sweetness. - Adding nuts or sprinkles: Chopped nuts like almonds or walnuts give a nice crunch. Sprinkles add fun color and texture. Just go wild with what you love! - Store any leftover tres leches cake in an airtight container. - Keep the cake in the fridge to maintain its freshness. - It will stay tasty for about 3 to 5 days. - If the cake has no toppings, it can last a bit longer. - Cover it well to avoid drying out. - You can freeze tres leches cake for up to 2 months. - Cut the cake into slices for easy freezing. - Wrap each piece in plastic wrap, then place in a freezer bag. - To defrost, move the cake to the fridge for several hours. - Avoid using the microwave, as it changes the texture. - The cake might lose some of its softness after freezing. - Soaking it again with the milk mixture can help restore moisture. Tres Leches Cake is a moist dessert soaked in three kinds of milk. This cake comes from Latin America, especially Mexico. The name means "three milks" in Spanish. It has a rich history tied to celebrations and family gatherings. People love its fluffy texture and sweet flavor. Each bite is creamy and dreamy, making it a favorite for many. Tres Leches Cake can last about 3 to 5 days in the fridge. Keep it covered to stop it from drying out. Signs that the cake is bad include a sour smell or mold. If it looks off, it’s better to toss it. Yes, you can make Tres Leches Cake a day early. This helps the flavors blend better. After soaking the cake, cover it tightly and chill. It will stay fresh and taste even better the next day. If you need a substitute for heavy cream, use whipped coconut cream. You can also try whipped topping or half-and-half. These options give a similar texture. Adjust the sweetness if needed, as some substitutes are sweeter. This blog post detailed how to make a delicious Tres Leches Cake. We covered ingredients, step-by-step instructions, tips, variations, storage methods, and FAQs. Making this cake can be fun and rewarding. You can impress guests and family with your skills. Enjoy experimenting with flavors and toppings. Keep your cake fresh for days. Happy baking!

Deliciously Decadent Tres Leches Cake

A rich and moist cake soaked in three types of milk, topped with whipped cream and fresh berries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Mexican
Servings 12
Calories 350 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 0.5 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 can (12 oz) evaporated milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • to taste fresh berries (strawberries, blueberries) for garnish
  • to taste ground cinnamon for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing and lightly flouring it.
  • In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Sift the mixture and set aside.
  • In a large mixing bowl, whisk together the egg yolks and ¾ cup of granulated sugar until pale yellow and creamy. Add the whole milk and vanilla extract, mixing until smooth.
  • Gradually add the sifted flour mixture to the egg yolk mixture, folding gently with a spatula until just combined.
  • In a separate bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the remaining ¼ cup of sugar and continue beating until stiff peaks form.
  • Fold one-third of the whipped egg whites into the cake batter to lighten it, then fold in the remaining egg whites in two additions.
  • Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  • In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well blended.
  • Once the cake is cool, poke holes all over the surface with a fork and pour the tres leches mixture evenly over the cake. Let it absorb for at least 1 hour at room temperature or preferably overnight in the refrigerator.
  • Before serving, whip the heavy cream until soft peaks form and spread or pipe it over the soaked cake. Garnish with fresh berries and a sprinkle of ground cinnamon, if desired.

Notes

For a richer flavor, soak the cake overnight in the refrigerator.
Keyword cake, dessert, moist, rich, tres leches