Easy and Delicious Tres Leches Cake Recipe
Indulge in the extraordinary flavors of this easy and delicious Tres Leches Cake recipe that will take your dessert to a whole new level. This traditional masterpiece, soaked in three types of milk, is a delightful sweet treat that’s surprisingly simple to make. Perfect for any occasion or a lavish weeknight indulgence, this cake is sure to become a staple in your repertoire.
Growing up, this cake was a family favorite that marked every special occasion. My grandmother had the magic touch, infusing each bite with love and nostalgia. It wasn’t just a cake; it was a ceremonial treat that brought the entire family together, creating moments and memories that linger long after the last slice.
Why You’ll Love This Recipe
This Tres Leches Cake is a showstopper with its rich yet airy texture. Its unique selling point lies in the indulgent soaking of three distinctive milks—evaporated, condensed, and whole—that penetrate the cake, giving it an unforgettable moistness. The fusion of traditional flavors with a modern twist allows both classic lovers and new taste adventurers to enjoy it. Best of all, it’s simple to prepare, making it an ideal choice for home bakers of all levels.
Ingredients Notes
The beauty of this cake lies in the quality of its ingredients. For an authentic taste, use high-grade whole milk and unsweetened condensed milk to ensure your cake isn’t overly sweet. For an extra touch, replace vanilla extract with real vanilla pods for a more intense flavor. Freshness is key, so make sure your eggs are room temperature before starting. If you need a dairy-free option, coconut milk and almond milk work as great substitutes.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Meanwhile, sift 1 cup of flour with 1 teaspoon of baking powder. Set aside.
Step 2
In a mixing bowl, beat 5 large eggs until they become fluffy and double in volume. Gradually add 1 cup of sugar, beating constantly until fully dissolved. Stir in 1 teaspoon of vanilla extract.
Step 3
Gently fold the sifted flour mixture into the wet ingredients, taking care not to deflate the eggs. Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick comes out clean.
Step 4
Allow the cake to cool slightly. In a separate bowl, whisk together 1 can of evaporated milk, 1 can of condensed milk, and 1/4 cup of whole milk. Poke the cake with a fork and gradually spoon the milk mixture on top until fully absorbed.
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Step 5
Refrigerate for at least an hour or overnight for best results. Before serving, whip 1 cup of heavy cream with 2 tablespoons of sugar until soft peaks form and spread it over the cake.
Storage Options
Store leftovers in the refrigerator, covered to maintain moisture, for up to 4 days. For a longer shelf life, you can freeze individual slices, tightly wrapped in plastic, for up to 2 months. Thaw overnight in the fridge and enjoy a fresh serving as if it were freshly made.
Variations & Substitutions
For a tropical twist, add a layer of crushed pineapple or mango between the cake and the whipped topping. For chocolate lovers, swirl in cocoa powder with the milk mixture for a chocolate-infused take. Vegan bakers can substitute eggs with flax seeds and use almond or soy milk alternatives for the soaking mixture.
Serving Suggestions
This cake makes a luxurious dessert for festive celebrations or after a casual dinner. Pair it with a hot cup of coffee on a lazy afternoon or serve it alongside fresh fruit for a refreshing contrast. Don’t forget to add a sprig of mint or a sprinkle of cinnamon for an added touch of elegance.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, you can certainly prepare this cake ahead of time. In fact, letting it sit overnight allows the flavors to develop even further. Just make sure to add the whipped cream topping right before serving.
How can I prevent the cake from being soggy? Ensure the cake has thoroughly cooled before adding the milk mixture. Gradually spoon it to control the absorption and avoid turning the cake mushy. Cooling in the fridge helps the cake stabilize, ensuring the right texture.
Can I use low-fat milk for the recipe? While you can substitute low-fat milk, expect a slight change in richness and creaminess. The cake might not have the same luxurious texture as with whole milk, but it’ll still be delicious and slightly lighter.
Simpler than it seems yet profoundly indulgent, this recipe is a refreshing diversion from the ordinary. Whether it’s the teasingly moist cake or the creamy topping capturing your heart, it’s bound to take a special place in yours, just as it has in mine. Give it a try and let this classic become a future family heirloom in your kitchen.
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Easy and Delicious Tres Leches Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tbsp baking powder
- 5 large eggs separated
- 1 cup granulated sugar divided
- 1 tsp vanilla extract
- 1 cup whole milk
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, whisk together flour and baking powder. Set aside.
- In another bowl, beat the egg yolks with 3/4 cup sugar until thick. Stir in the milk and vanilla. Pour the egg yolk mixture over the flour mixture and stir gently to combine.
- In a separate bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Fold the egg whites into the batter gently.
- Pour the batter into the prepared baking dish and bake for 30 minutes, or until a toothpick comes out clean.
- In a small bowl, whisk together the whole milk, sweetened condensed milk, and evaporated milk. Pour over the warm cake and refrigerate for at least 1 hour or overnight.
Notes
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