Introduction
Transform everyday ingredients into a cloud-like masterpiece with our Classic Tres Leches Cake! This recipe is surprisingly easy and quick, requiring minimal effort for maximum impact. Get ready to impress your friends and family with this delightful dessert that’s as beautiful as it is delicious.
Why This Works
This Tres Leches Cake recipe works because it perfectly balances richness and lightness. The three milks create an incredibly moist and tender crumb, while the whipped cream topping adds a touch of elegance and airy sweetness. The simplicity of the ingredients makes this recipe accessible to everyone, while the result is undeniably impressive.
Key Ingredients
🎂 Cake:
* 🥚 6 large eggs
* 🍯 1 ¾ cups granulated sugar
* 🥛 1 cup all-purpose flour
* 🥛 1 teaspoon baking powder
* 🥛 ½ teaspoon salt
* 🥛 1 teaspoon vanilla extract
🎂 Milk Mixture:
* 🥛 1 (12-ounce) can evaporated milk
* 🥛 1 (12-ounce) can sweetened condensed milk
* 🥛 1 cup heavy cream
🎂 Topping:
* 🍦 1 cup heavy whipping cream
* 🍯 ¼ cup powdered sugar
* 🍓 ¼ teaspoon vanilla extract
Instructions
1️⃣ Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2️⃣ Make the Cake Batter: In a large bowl, beat eggs and sugar until light and fluffy (about 5-7 minutes with an electric mixer). This is key for a light and airy cake.
3️⃣ Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
4️⃣ Gently Fold: Gradually add the dry ingredients to the egg mixture, folding gently until just combined. Be careful not to overmix. Stir in the vanilla extract.
5️⃣ Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6️⃣ Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
7️⃣ Make the Milk Mixture: While the cake is cooling, whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
8️⃣ Soak the Cake: Once the cake is completely cool, poke holes all over the top using a fork or toothpick. Pour the milk mixture evenly over the cake, allowing it to soak in completely. This may take some time, so be patient.
9️⃣ Whip the Cream: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
🔟 Frost & Serve: Spread the whipped cream evenly over the soaked cake. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Handy Tips
- For a richer flavor, use dark brown sugar instead of granulated sugar in the cake batter.
- Don’t overmix the batter, as this can lead to a tough cake.
- If you don’t have heavy cream, you can substitute with whole milk, but the texture will be slightly less rich.
- Make sure the cake is completely cool before pouring the milk mixture over it, otherwise it will become soggy.
Heat Control
Baking the cake at 350°F (175°C) ensures even cooking and a tender crumb. Overbaking will result in a dry cake. Check for doneness with a toothpick – if it comes out clean, the cake is ready.
Crunch Factor
This recipe focuses on a soft and tender crumb. The crunch comes from the optional addition of toasted nuts or a crunchy topping, not from the cake itself.
Pro Kitchen Tricks
- Use a stand mixer for the best results when beating the eggs and sugar.
- To prevent the cake from sticking to the pan, use parchment paper.
- For an extra touch of flavor, add a teaspoon of almond extract to the milk mixture.
Storage Tips
Store leftover Tres Leches Cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave if desired.
Gift Packaging Ideas
This cake is perfect for gifting! Cut it into individual squares and arrange them in a pretty box lined with parchment paper. Tie a ribbon around the box for a special touch.
Flavor Variations
🌟 Citrus Twist: Add the zest of one orange or lime to the cake batter for a bright, refreshing flavor.
🌟 Coffee Delight: Add 1-2 tablespoons of instant espresso powder to the milk mixture for a mocha-flavored Tres Leches.
🌟 Coconut Cream Dream: Add ½ cup of shredded coconut to the whipped cream topping for a tropical twist.
🌟 Chocolate Indulgence: Melt ½ cup of semi-sweet chocolate chips and drizzle it over the finished cake.
Troubleshooting
- Cake is dry: You may have overbaked it. Check for doneness earlier next time.
- Cake is soggy: You may have used too much milk mixture or didn’t let the cake cool completely before soaking.
- Whipped cream won’t whip: Make sure your bowl and beaters are very cold.
FAQ
- Can I make this cake ahead of time?: Yes, you can bake the cake a day or two in advance. Soak and frost it just before serving.
- Can I use a different type of milk?: While the traditional recipe calls for evaporated, sweetened condensed, and heavy cream, you can experiment with other types of milk, but the flavor and texture may vary.
- How can I scale this recipe?: You can easily double or triple this recipe by multiplying the ingredient quantities accordingly.
- Is this recipe gluten-free?: No, this recipe uses all-purpose flour. You can try substituting with a gluten-free flour blend, but the result may vary.
- Can I make it dairy-free?: This recipe is not easily adaptable to be dairy-free.
Conclusion
We hope you enjoy this classic Tres Leches Cake recipe! It’s a delightful dessert that’s perfect for any occasion. Don’t be afraid to experiment with different flavors and toppings to make it your own. Share your creations with us and happy baking!
Melt-in-Your-Mouth Tres Leches Heaven
A rich and moist tres leches cake soaked in three types of milk, perfect for any celebration or a delightful dessert.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh berries for garnish
Instructions
- Preheat the oven to 180u00b0C (350u00b0F). Grease and flour a 9x13 inch baking dish.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk, until just combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for 10 minutes, then poke holes all over the top using a fork.
- In a separate bowl, combine the sweetened condensed milk, evaporated milk, and heavy cream.
- Slowly pour the milk mixture over the cooled cake, allowing it to soak in.
- Cover the cake and refrigerate for at least 2 hours or overnight for best results.
- Before serving, whip the heavy cream with powdered sugar until soft peaks form and spread over the top of the cake. Garnish with fresh berries.
Tips
- For added flavor, you can infuse the milk mixture with cinnamon or vanilla beans.
- Let the cake soak overnight for a more intense flavor and moisture.