Perfectly Moist Homemade Tres Leches Milk Cake
Perfectly Moist Homemade Tres Leches Milk Cake
Introduction
Prepare to be delighted by this recipe for the Perfectly Moist Homemade Tres Leches Milk Cake! This classic Latin American dessert, often called "three milks cake," is a true masterpiece of texture and flavor. Our version is incredibly moist, sweetly soaked, and surprisingly easy to make, creating a heavenly dessert experience that's perfect for celebrations or simply as a comforting treat. The sponge cake soaks up a luscious blend of milks, resulting in a tender, melt-in-your-mouth bite every single time. Get ready to bake a cake that will impress everyone!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 5 large eggs, separated
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- ½ cup heavy cream (or whole milk)
- ½ teaspoon vanilla extract
- 1 ½ cups cold heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: Cinnamon for dusting or fresh berries for garnish
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking dish.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whip Egg Whites: In a large, clean bowl, beat the egg whites with an electric mixer on medium-high speed until soft peaks form. Gradually add ¼ cup of the granulated sugar and continue beating until stiff, glossy peaks form. Set aside.
- Mix Egg Yolks: In another large bowl, beat the egg yolks with the remaining ½ cup of granulated sugar until light, thick, and pale yellow, about 3-5 minutes. Stir in the ½ cup whole milk and 1 teaspoon vanilla extract.
- Combine Mixtures: Gradually add the dry ingredient mixture to the egg yolk mixture, mixing on low speed until just combined. Do not overmix.
- Fold in Egg Whites: Gently fold in the whipped egg whites into the cake batter in two additions until no streaks remain. Be careful not to deflate the batter.
- Bake the Cake: Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Poke: Remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. While still warm, use a skewer, fork, or toothpick to poke holes all over the surface of the cake, going almost to the bottom.
- Prepare the Tres Leches Soak: While the cake is cooling, whisk together the evaporated milk, sweetened condensed milk, ½ cup heavy cream, and ½ teaspoon vanilla extract in a medium bowl until well combined.
- Soak the Cake: Slowly and evenly pour the milk mixture over the entire surface of the poked cake. Ensure the milk is distributed well over the edges. The cake will look very wet initially.
- Chill Thoroughly: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milks.
- Prepare the Whipped Cream Topping: Just before serving, in a large, cold bowl, beat the 1 ½ cups cold heavy cream with the powdered sugar and 1 teaspoon vanilla extract on medium-high speed until stiff peaks form.
- Finish and Serve: Spread the whipped cream evenly over the chilled tres leches cake. Dust with a sprinkle of cinnamon or garnish with fresh berries, if desired. Cut into squares and serve immediately.
Pro Tips & Notes
- Room Temperature Eggs: Using room temperature eggs allows them to whip up with more volume, resulting in a lighter, airier cake.
- Don't Overmix the Batter: Overmixing develops gluten, which can lead to a tough, dry cake. Mix just until ingredients are combined.
- Chill Time is Crucial: The longer the cake chills, the more time it has to absorb the three milks, becoming incredibly moist and flavorful. Overnight chilling is highly recommended for the best results.
- Adjust Sweetness: If you prefer a less sweet cake, you can slightly reduce the amount of sweetened condensed milk in the soak, or even the powdered sugar in the whipped cream.
- For a Super Moist Cake: Don't be shy about poking plenty of holes! This helps the milk mixture penetrate every part of the cake.
Nutrition Facts (per serving)
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 480
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 150mg
- Sodium: 200mg
- Total Carbohydrates: 45g
- Dietary Fiber: 0g
- Total Sugars: 35g
- Protein: 9g
Frequently Asked Questions
- Q: Can I make Tres Leches Cake ahead of time? A: Absolutely! In fact, Tres Leches Cake tastes even better the next day after the milks have had ample time to fully soak into the cake. It's an ideal make-ahead dessert.
- Q: How long does homemade Tres Leches Cake last? A: Stored covered in the refrigerator, Tres Leches Cake will stay fresh and delicious for 3-4 days.
- Q: What if I don't have all the milks? Can I substitute them? A: While the traditional "three milks" (evaporated, condensed, and heavy cream) create the classic flavor and texture, some recipes substitute whole milk for the heavy cream in the soak. However, for the best and most authentic result, sticking to the specified milks is recommended.
- Q: Can I use other toppings? A: Yes! While whipped cream is traditional, you can also top your Tres Leches Cake with a sprinkle of ground cinnamon, fresh fruit (like sliced strawberries or mango), toasted coconut flakes, or even a drizzle of caramel sauce.