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Get ready to indulge in Tres Leches Cake, a luscious dessert that’s as decadent as it is delightful. Picture a moist, spongey cake soaking up a trio of creamy milks, then topped with airy whipped cream and fresh strawberries. Perfect for any occasion, this recipe transforms simple ingredients into a sweet masterpiece that will have everyone asking for seconds.
Why You’ll Adore This Tres Leches Cake
Let’s be honest—there are desserts that make you go “meh” and then there’s Tres Leches Cake, which makes you go “wow!” Imagine sinking your fork into a moist, spongy cake that’s soaked in a luscious trio of milks, topped with fluffy whipped cream, and garnished with fresh strawberries or a sprinkle of cinnamon. It’s like a cloud of creamy goodness that stays perfectly soft, even days after you’ve baked it.
But what really sets this recipe apart is how versatile it is. You can dress it up with fresh berries for a pop of color and tartness, or keep it classic with a dusting of cinnamon. Plus, it’s surprisingly easy to make! With straightforward steps and ingredients you probably already have in your pantry, you’ll have a stunning dessert ready to wow your guests or delight your family in no time.
Before You Begin
- Room Temperature Ingredients Are Key: Let your eggs and dairy products reach room temperature before you begin. This allows them to blend smoothly into the batter, resulting in a lighter, airier cake. No one wants a dense dessert, so give those ingredients a little time to warm up!
- Prep Your Baking Dish Properly: Grease and flour your 9×13-inch baking dish generously. For extra assurance, line the bottom with parchment paper. This simple step ensures your cake releases effortlessly, sparing you from battling stubborn edges.
- Whip Those Egg Whites to Perfection:Make sure there’s no trace of yolk in your egg whites before you start whipping. Any fat can prevent them from reaching stiff peaks. For fluffier egg whites, chill your mixing bowl and beaters in the fridge for about 15 minutes beforehand.
- Handle the Batter Gently: When folding the egg whites into the batter, use a gentle hand. Overmixing can deflate those beautiful air bubbles you’ve worked so hard to create, resulting in a denser cake. Fold until just combined to keep your cake light and fluffy.
- Monitor Your Baking Time: Keep a close eye on your cake as it bakes. Insert a toothpick into the center around the 25-minute mark—if it comes out clean, you’re golden! Overbaking can dry out the cake, which is the last thing you want for this moist, creamy dessert.
- Poke Holes Evenly: After cooling, use a fork to poke holes all over the cake before pouring the milk mixture. Make sure to do this evenly to ensure the cake absorbs the milk uniformly. This step is crucial for achieving that signature Tres Leches texture where every bite is perfectly soaked.
- Let It Chill, Chill, Chill: Patience is your best friend here. Allow the cake to chill in the refrigerator for at least 4 hours, or overnight if possible. This gives the cake ample time to soak up all those delicious milks, ensuring each slice is decadently moist and flavorful.
Ingredients You’ll Need
- All-purpose Flour: Provides the structure for your cake, ensuring it stays light and airy. If you’re looking for a gluten-free option, you can substitute with a gluten-free flour blend.
- Baking Powder: Helps the cake rise, creating that fluffy texture we all love. If you don’t have baking powder on hand, a mix of baking soda and cream of tartar can work as a substitute.
- Salt: Enhances all the sweet flavors without overpowering them. Just a pinch more or less can adjust the overall taste balance to your preference.
- Eggs (Separated): The yolks add richness, while the whites create airy lightness in the cake. If you’re vegan or allergic, aquafaba serves as a great substitute for the egg whites.
- Granulated Sugar: Sweetens the cake and helps achieve the desired texture.
- Whole Milk: Adds moisture and a subtle creaminess to the batter. If you prefer a dairy-free option, almond milk or oat milk can be excellent substitutes.
- Vanilla Extract: Infuses the cake with a warm, comforting aroma. If you’re out of vanilla, a bit of almond extract can add a lovely twist.
- Evaporated Milk: Adds a creamy depth without making the cake too sweet. If you can’t find evaporated milk, evaporated coconut milk works wonderfully as a substitute.
- Sweetened Condensed Milk: Brings intense sweetness and richness, ensuring every bite is delectably moist. For a less sweet version, you can reduce the amount slightly or use a sugar-free condensed milk alternative.
- Whole Milk: Balances the mixture, keeping it smooth and pourable. Again, dairy-free alternatives like soy milk can be used if needed.
- Heavy Cream: Whips up into a light, airy topping that complements the cake’s richness.
- Powdered Sugar: Sweetens the whipped cream without adding any graininess. You can substitute with confectioners’ sugar or a sugar-free powdered sweetener if desired.
- Vanilla Extract: Enhances the flavor of the whipped cream, adding a touch of warmth. A splash of almond extract can also be used for a different flavor note.
- Fresh Strawberries or Cinnamon (Optional): Add a burst of color and a hint of tartness with fresh strawberries, or sprinkle some cinnamon for a warm, spicy finish. Feel free to get creative with your garnishes to make the cake uniquely yours.
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish thoroughly. In a medium bowl, whisk together 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Set this mixture aside.
Tip: Sifting the dry ingredients helps prevent lumps and ensures an even texture in your cake, resulting in a smoother batter.
In a large bowl, beat 5 egg yolks with ¾ cup of granulated sugar on high speed until the mixture turns pale yellow and creamy. This usually takes about 3-5 minutes. Stir in ⅓ cup of whole milk and 1 teaspoon of vanilla extract into the egg yolk mixture. Mix until everything is well combined.
Tip: Adding the milk gradually helps maintain the airy texture you’ve just created, preventing the batter from becoming too dense.
Gently fold the flour mixture into the egg yolk mixture until just combined.
Tip: Use a spatula to fold the ingredients together carefully, avoiding overmixing, which can deflate the batter and make the cake dense instead of fluffy.
In a separate bowl, beat 5 egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the batter until just combined.
Tip: Use a gentle folding motion to keep as much air in the batter as possible, ensuring a light and fluffy cake. Stop folding as soon as the egg whites are incorporated.
Pour the batter into your prepared baking dish and spread it evenly. 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 completely in the baking dish.
Tip: Avoid opening the oven door early, as it can cause the cake to sink. Keep a close eye on the baking time to achieve that perfect golden brown.
In a large bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 cup of whole milk until well combined.
Once the cake has cooled, poke holes all over the top using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in evenly. Cover the cake and refrigerate for at least 4 hours, preferably overnight.
Tip: Pour the mixture slowly and evenly to ensure every part of the cake absorbs the liquid. Letting the cake chill thoroughly allows it to fully absorb the milk mixture, resulting in a wonderfully moist and flavorful dessert that holds together beautifully when sliced.
In a large bowl, beat 1½ cups of heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract on high speed until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Garnish with fresh strawberries or a sprinkle of cinnamon, if desired. Slice the cake and serve it cold.
Tip: For an extra touch of indulgence, drizzle a bit of caramel or chocolate sauce on top before serving. This adds an extra layer of sweetness and visual appeal, making each slice even more irresistible.
Frequently Asked Questions
Can I Substitute the Eggs in Tres Leches Cake?
Absolutely! If you’re looking to make this cake dairy-free or vegan, you can substitute the eggs with unsweetened applesauce or flax eggs. Use ¼ cup of applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg. These alternatives help bind the ingredients and maintain the cake’s moist texture.
How Do I Prevent the Cake from Becoming Soggy?
To keep your Tres Leches Cake perfectly moist without becoming soggy, make sure the cake has cooled completely before soaking it with the milk mixture. Poke the holes evenly and pour the mixture slowly to allow proper absorption. Additionally, refrigerate the cake for at least 4 hours or overnight to let the flavors meld and the liquid evenly penetrate the cake.
Can I Freeze Tres Leches Cake?
Yes, you can freeze Tres Leches Cake! After the cake has fully absorbed the milk mixture and been topped with whipped cream, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To enjoy, thaw the cake in the refrigerator overnight and gently re-whip the cream topping if needed before serving.
How Should I Store Leftover Tres Leches Cake?
Store your leftover Tres Leches Cake in an airtight container in the refrigerator for up to 3 days. This storage method keeps the cake moist and flavorful. If you’ve topped it with whipped cream, ensure the container is sealed tightly to prevent the cream from absorbing any odors from the fridge.
What Should I Do If My Cake Doesn’t Absorb All the Milk?
If your cake doesn’t absorb all the milk mixture, don’t worry! Simply cover the cake and let it sit in the refrigerator for a few more hours. The additional time allows the cake to soak up more of the liquid. If you still have excess milk after an extended soak, you can drizzle it over the slices when serving or use it as a flavorful addition to coffee or tea.
🎂 I’d Love To Hear From You!
Thank you for baking along with my Tres Leches Cake recipe! How did your cake turn out? Did you add any special twists or personal touches? Share your tips, and experiences in the comments below—I love seeing your delicious creations and hearing your stories. Your feedback not only inspires our community but also helps me create even better recipes for you. I can’t wait to hear from you!
More Delicious Cake Recipes
Tres Leches Cake
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Tres Leches Mixture:
- 12 ounces evaporated milk 1 can
- 14 ounces sweetened condensed milk 1 can
- 1 cup whole milk
For the Topping:
- 1½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- fresh strawberries or cinnamon, optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together 1 cup of all-purpose flour, 1½ teaspoons of baking powder, and ¼ teaspoon of salt. Set aside.
- In a large bowl, beat 5 egg yolks with ¾ cup of granulated sugar on high speed until the yolks are pale yellow. Stir in ⅓ cup of whole milk and 1 teaspoon of vanilla extract.
- Gently fold the flour mixture into the egg yolk mixture until just combined.
- In a separate bowl, beat the 5 egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup of granulated sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter until just combined. Pour the batter into the prepared baking dish and spread evenly.
- 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 completely in the baking dish.
- In a large bowl, whisk together 1 can of evaporated milk, 1 can of sweetened condensed milk, and 1 cup of whole milk.
- Once the cake has cooled, poke holes all over the top using a fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight.
- In a large bowl, beat 1½ cups of heavy cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract on high speed until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
- Garnish with fresh strawberries or a sprinkle of cinnamon if desired. Slice and serve cold.
Tips & Notes:
- Room Temperature Ingredients: Ensure your eggs and dairy are at room temperature before you start. This helps them incorporate more smoothly into the batter, resulting in a lighter, more airy cake.
- Chilling Time: The longer you let the cake chill, the more the flavors meld together. If possible, make it the day before you plan to serve it.
- Serving Suggestions: Pair this cake with a cup of coffee or tea to balance the sweetness. It also makes a fantastic centerpiece for any dessert table.
- Storage: Tres Leches Cake keeps well in the refrigerator for up to 3 days. Just cover it tightly to prevent it from drying out.
