Milk cake is a popular dessert in Latin America. This delightful Tres Leches Cake recipe is a sponge cake that has been generously soaked in a trio of milks – evaporated milk, condensed milk, and heavy cream. This Tres Leches Cake recipe is moist, sweet, and perfect for any occasion. Making Tres Leches Cake at home is simple and fun.
Looking to amaze your loved ones with a scrumptious treat? Try making Tres Leches Cake! recipe of three milk cakes delightful cake is loved for its unique texture and rich flavor. Follow my easy steps and tips to create the best Tres Leches Cake you’ve ever tasted. The milk cake recipe is my favorite cake. You can also try my other delicious vanilla bundt cake recipe.
Prep Time
- Time to Prepare: 40 minutes
- Time to Cook: 15 minutes
- Type of Dish: Dessert
- Origin: Mexican Cuisine
- Cuisine Style: Mexican
Ingredients To Make Tres Leches Cake Recipe
In the world of desserts, Tres Leches Cake holds a special place. This 3 milk cake treat boasts a sponge soaked in three different milks, creating a moist and indulgent texture. Let’s explore the process of making cakes with milk recipes delightful.
Cake Sponge:
Eggs (3): Provide structure and richness to the cake.
Granulated Sugar (½ cup / 110g): Sweetens the cake and helps create a tender texture.
Vanilla (1 tsp): Adds a warm, aromatic flavor.
Salt (¼ tsp): Enhances the flavors of other ingredients.
Whole Milk (3 tbsp): Adds moisture and richness.
All-Purpose Flour (⅔ cup / 85g): Forms the base structure of the cake.
Cornstarch (1 ½ tbsp): Lightens the texture and adds softness.
Baking Powder (1 ¼ tsp): Helps the cake rise and become fluffy.
Cream Of Tartar (¼ tsp, optional): Stabilizes the beaten egg whites and enhances volume.
Three Milk Mixture:
Sweetened Condensed Milk (¾ of a 14 oz can / 300g): Adds sweetness and a creamy texture.
Evaporated Milk (1 12 oz can / 350g): Provides a rich, milky flavor.
Milk (½ cup / 120g): Adds additional moisture and balances the sweetness.
Cinnamon Powder (¼ tsp, optional): Adds a hint of warm spice.
Decoration:
Heavy Cream (1 ¼ cup / 300g): Whip into a light, airy topping for the cake.
Fresh Berries Of Choice: Adds a fresh, fruity contrast to the rich cake.
Directions to Make Tres Leches Cake
You’ll find a step-by-step guide to creating the delicious Tres Leches Cake. I’ll walk you through making the sponge, soaking tres leche cake decorating in the three milk mixture, and adding the final touches for decoration.
Cake Sponge:
- Preheat the oven to 350F (conventional) and line a 9″ cake pan with parchment paper (no need for butter).
- Separate the egg whites and yolks into two bowls, being careful not to mix any yolk into the whites.
- In the bowl with the yolks, mix in half of the sugar, salt, and vanilla, then whisk for 2-3 minutes until fluffy.
- Stir in the milk until well combined.
- Sift in the flour, cornstarch, and baking powder, then gently mix until everything is incorporated.
- Whip the egg whites with cream of tartar until frothy, then gradually add the remaining sugar while continuing to whisk until a stiff meringue forms.
- Fold the meringue into the cake batter in 2-3 additions using a rubber spatula, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and bake for 15-18 minutes, or until a toothpick inserted in the center comes out with light crumbs.
- Let the cake cool down inside the pan.
Soaking:
- Pour the three milk mixture evenly over the cake, making sure to fill all the holes.
- Allow the cake to sit for a few minutes, allowing it to absorb the milk mixture.
- Place the cake in the refrigerator and let it chill for at least 2 hours, or overnight if possible.
- In the meantime, prepare the whipped cream topping by whipping heavy cream, sugar, and vanilla extract together until stiff peaks form.
- Once the cake has chilled, carefully remove it from the pan and transfer it to a serving platter.
- Spread the whipped cream topping evenly over the cake, covering the entire surface.
- Optional: Garnish the cake with fresh fruit, such as strawberries or kiwi slices.
- Serve the tres leches cake chilled and enjoy its moist and creamy texture.
Decoration:
- Gently turn the cake over onto your serving stand, being cautious.
- Apply a generous amount of whipped cream on the top and spread it evenly.
- Enhance the cake’s appearance by decorating it with berries.
- To achieve a similar look to L’ETO Caffe, you can use a knife to create the illusion of slices.
- Enjoy every bite as you slice into the cake!
What is Tres Leches Cake?
Tres Leches is a delicious cake that originates from Latin America. In Spanish, its name means “three milks,” which perfectly describes the combination of condensed milk, evaporated milk, and whole milk or cream that saturates a light sponge cake. Tres Leches Cake recipe infusion of creamy goodness gives the cake its unique flavor and incredibly moist texture.
Nowadays, this Tres Leches Cake recipe has gained popularity worldwide, and you can find various flavors taking over social media, including saffron, chocolate, rus malai, coffee, biscoff, strawberry, and many more.
Can you suggest a suitable replacement for eggs in this Tres Leches Cake?
Regrettably, eggs are indispensable in this Tres Leches Cake recipe as they provide the cake with its fluffy consistency. Nevertheless, you can opt for an alternative eggless cake recipe as the foundation.
Can I double this recipe?
Sure, feel free to double all the ingredients and bake the cake in a 9×13″ rectangular pan. The baking time should remain nearly unchanged.
Why is my cake dense or rubbery?
Make sure to whip the egg whites until they are glossy and stiff before gently folding them into the cake batter. This will help ensure that there is enough air in the batter for a light and fluffy cake.
Can I make Tres Leches Cake in advance?
Tres Leches cake is ideal for making in advance. You can prepare it 2-3 days ahead of time and store it in the refrigerator in a sealed container. I recommend adding the whipped cream and berries just before serving.
How to store Tres Leches Cake?
Storing Tres Leches cake properly is essential to maintain its delicious flavor and texture. After baking and soaking the cake in the three kinds of milk, it is best to refrigerate it. Place the cake in an airtight container to keep it fresh and prevent it from absorbing other odors in the fridge.
You can also cover it tightly with plastic wrap if an airtight container is not available. The cake should be stored in the refrigerator and can last up to three days. Always keep the cake cold, as it contains dairy products that can spoil if left out.
Is there a way to personalize the taste of this Tres Leches Cake?
Changing up the flavor is simple switch out the three milk mixture flavors! Try using chocolate milk or adding coffee for a twist. Keep the mixture nice and liquidy to soak into the cake effortlessly.
How can I make a no-bake version of this cake?
To make a no-bake version of this cake, start by preparing this base method. Instead of baking, use crushed cookies or biscuits as the foundation. Mix them with melted butter until they are well combined. Press this mixture firmly into the bottom of a cake pan to form an even layer.
Let it cool in the fridge for around half an hour. This will help the base set and become firm, providing a sturdy foundation for the rest of the cake.
Tres Leches Cake – A Delightful Milk Cake Recipe
Ingredients
Cake Sponge:
- 3 Eggs
- 110 g Sugar
- 1 tsp Vanilla
- ¼ tsp Salt
- 3 tbsp Whole Milk
- 85 g Flour
- 1 tbsp Cornstarch
- 1 tsp Baking Powder
- ¼ tsp Cream of Tartar
Three Milk Mixture:
- 300 g Sweetened Condensed Milk
- 350 g Evaporated Milk
- ½ cup milk
- ¼ tsp Cinnamon Powder
Decoration:
- ¼ cup Heavy Cream
Instructions
Cake Sponge:
- Preheat the oven to 350°F. Line a 9" cake pan with parchment paper.
- Separate egg whites and yolks into two bowls.
- In the yolk bowl, mix in half of the sugar, salt, and vanilla. Whisk for 2-3 minutes until fluffy.
- Stir in the milk.
- Sift in flour, cornstarch, and baking powder. Gently mix until combined.
- Whip egg whites with cream of tartar until frothy. Gradually add the remaining sugar, whisking until stiff peaks form.
- Fold meringue into cake batter in 2-3 parts, being careful not to deflate.
- Let the cake cool in the pan.
Soaking:
- Pour the three milk mixture evenly over the cooled cake, filling all holes.
- Let the cake sit for a few minutes to absorb the milk.
- Refrigerate the cake for at least 2 hours, or overnight.
Whipped Cream Topping:
- Whip heavy cream, sugar, and vanilla extract until stiff peaks form.
- Remove cake from the pan and place on a serving platter.
- Spread whipped cream evenly over the cake.
Decoration:
- Optionally, garnish with fresh fruit like strawberries or kiwi slices.
- Turn the cake onto a serving stand gently.
- Apply a generous amount of whipped cream on top and spread evenly.
- Decorate with berries.
- Use a knife to create the illusion of slices if desired.
Video
Notes
- To ensure the meringue whisks up properly, be careful not to mix any yolk with the egg whites, and make to sure use spotlessly clean bowls and utensils.
- For serving, set aside around ½ to ¾ cup of the milk mixture and drizzle a small amount over each slice.
- If you want to store the cake, keep it in an airtight container in the refrigerator for up to 1 week.
