Indulge in the heavenly delight of Tres Leches Cake, a beloved Mexican dessert renowned for its moist, spongy texture and irresistible sweetness. This iconic cake, literally translating to "three milks" cake, is soaked in a luscious mixture of evaporated milk, condensed milk, and heavy cream, creating a symphony of creamy textures and subtle sweetness. Its simple yet elegant presentation belies a surprisingly easy-to-make recipe, perfect for both novice bakers and experienced dessert enthusiasts. The delicate balance of flavors and textures makes it a crowd-pleaser at any celebration or a comforting treat for a quiet evening.
This recipe simplifies the process, guiding you through each step with clear instructions and helpful tips. From creating the perfectly light and airy cake layers to achieving the ideal soaking consistency, we'll walk you through every detail. Ready to embark on a culinary journey that will transport your taste buds to sunny Mexico? Let's begin with the step-by-step instructions to create your own irresistible Tres Leches Cake.
Tools Needed
- 9x13 inch baking dish
- Hand mixer
- Whisk
- Fork or toothpick
- Plastic wrap
Ingredients
- Eggs
- Sugar
- Flour
- Salt
- Baking powder
- Vanilla extract
- Milk
- Sweetened condensed milk
- Evaporated milk
- Regular milk
- Heavy whipping cream
- Cocoa powder
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- Separate egg whites and yolks. Set whites aside.
- Beat egg yolks with sugar until pale yellow and doubled in volume.
- Add flour, salt, and baking powder to the yolk mixture. Fold gently until combined.
- Add vanilla extract and milk. Fold until all ingredients are well combined.
- Beat egg whites with a pinch of salt until stiff peaks form. Ensure your whisk is clean from any batter residue.
- Gently fold the egg whites into the batter.
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. Pour batter into the prepared dish and bake for 35-45 minutes.
Step 2. Bake and Cool the Cake
- Let the cake cool for 30 minutes to an hour.
Step 3. Soak the Cake with Tres Leches Mixture
- Combine sweetened condensed milk, evaporated milk, and regular milk.
- Flip the cooled cake upside down and place it back into the pan. Poke holes all over the cake with a fork or toothpick.
- Pour the tres leches mixture over the cake, ensuring it soaks into all sides. Cover with plastic wrap and refrigerate for 3-4 hours, or preferably overnight.
Step 4. Frost and Decorate
- Beat heavy whipping cream with vanilla extract and sugar until stiff peaks form.
- Frost the cake with the whipped cream. Decorate with cocoa powder.
Read more: No-Bake Carlota de Limon: Easy Mexican Lime Icebox Cake Recipe
Tips
- Make sure eggs are at room temperature for better volume.
- Sift flour to avoid lumps.
- Don't overmix the batter.
- Leaving the cake to soak in the milk mixture overnight results in a more flavorful and moist cake.
Nutrition
- Calories: 400-500
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 5-7g
FAQs
1. Can I make the Tres Leches Cake ahead of time?
Yes! It's best to make it a day ahead to allow the flavors to meld and the cake to fully soak. Store it covered in the refrigerator.
2. What can I substitute for the heavy cream?
You can substitute half-and-half or even whole milk for the heavy cream, but the cake will be slightly less rich. Using full-fat coconut milk adds a unique twist.
So there you have it – your very own, delicious Tres Leches Cake! This recipe proves that creating this classic dessert is simpler than you might think, resulting in a truly rewarding experience. Now, gather your friends and family and enjoy this sweet taste of Mexico.