Tres Leches Cake Recipe- This simple tres leches cake melts in your mouth and only takes 15 minutes to prepare!! This is a traditional three-milk cake that the entire family will enjoy! This is ideal for Cinco de Mayo!!
Tres Leches Cake is a Mexican dish that you must taste! It’s a delectably thick and luscious milk-soaked cake that always receives rave reviews whenever it’s presented. This Mexican cake is delicious and refreshing, and even finicky eaters enjoy it!
The original homemade Tres Leches Cake. A light cake drenched in sweet milk and topped with fresh whipped cream and cinnamon. One of our favorites is this simple Mexican treat!
What is Tres Leches Cake, and how do you make it?
In addition to guacamole, salsa, black beans, and margaritas, tres leches cake is a necessity whenever I visit Mexico. Because it’s one of my all-time favorite cakes, I decided to create one ahead of Cinco de Mayo. This Mexican cake is just as excellent as the tres leches cakes I’ve had in Mexico – it’s even better! It’s the best dessert I’ve ever had, and I definitely suggest it. Tres leches cake takes its name from the fact that you punch holes in the cake before pouring over a mixture of three milks — sweetened condensed milk, evaporated milk, and heavy cream — after preparing a soft, tender cake (which, oddly, has neither butter or oil, but you won’t miss them). It’s what I like to call the “original” poke cake. It’s insanely juicy, delectably sweet, and delightfully soft. It simply dissolves in your mouth.
What is Tres Leches Cake made of?
The cake itself, the milk mixture that is poured over it, and the creamy whipped topping that is placed on top are the three primary components of this real tres leches cake recipe. You’ll need the following ingredients to prepare this simple tres leches cake recipe:
- Sugar granules
- Milk (whole)
- Extract of vanilla
- Flour (all-purpose)
- Baking powder
- Condensed Milk
- Milk that has been vaporized
- Whipped Cream (heavy)
- Confectioners’ Sugar
Tres Leches Cake Instructions:
- Combine flour, baking powder, and salt in a medium mixing basin. Divide the eggs into two mixing bowls.
- Mix 3/4 cup sugar into the egg yolks in a mixing bowl on high speed until the yolks are light yellow. Stir in 1/3 cup milk and the vanilla extract. Pour the egg yolk mixture over the flour mixture and whisk gently (do not over-mix) until barely incorporated.
- High-speed electric beaters should be used to beat the egg whites. As the whipped cream begins to stiffen, gradually add the remaining 1/4 cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour the batter into the prepared pan and spread it out evenly. Bake the cake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool fully.
- In a small mixing dish, combine the evaporated milk, sweetened condensed milk, and whole milk. Poke holes all over the top of the cake with a fork after it has cooled.
- Slowly pour the milk mixture over the cake’s top, making care to go close to the sides and all the way around. Allow the cake to soak in the milk by refrigerating it for at least 1 hour or overnight.
- Meanwhile, beat the heavy cream, sugar, and vanilla extract together until firm peaks form. Smooth the top of the cake with a spatula.
- Serve with fresh sliced strawberries and a sprinkling of cinnamon on top, if preferred. Tres Leches Cake may be kept in the refrigerator for 3-5 days if covered.
Instructions For Make-Ahead And Freezing:
Tres leches cake can be made up to two days ahead of time. In fact, I like to bake this cake the night before so that the milk mixture may soak into the batter.
How to Keep Tres Leches Cake Fresh?
This traditional tres leches cake should be kept refrigerated and covered. It may be kept in the refrigerator for up to four days, although the whipped cream topping will deflate over time. As the milk soaks into the cake further, the bottom of the cake will become quite moist. However, leftovers are great!
Is it possible to prepare Tres Leches Cake ahead of time?
Yes, indeed! You may bake this cake the day before and store it in the fridge overnight if you’re feeding a large group. In one day, the topping won’t deflate too much.
Is it possible to make this recipe dairy-free?
Perhaps, but the texture and flavor of this three-milk cake would vary dramatically. You could create your own coconut whipped cream and use full-fat canned coconut milk to top the cake, but I’ve only ever made this actual tres leches cake as instructed, so I can’t tell for sure.
Is it possible to make this gluten-free?
Perhaps, but I can’t attest to the outcomes with gluten-free flour because I’ve only made the cake as instructed. If you attempt it, I recommend using all-purpose flour in a cup-for-cup substitute. There will be no almond flour in this recipe.
Isn’t There Any Oil Or Butter In The Cake?
That’s correct, there’s no butter or oil in this Tres Leches Cake. The major leavening agent is egg whites, which give it a sponge cake texture, and the three milks poured on top seep into the cake, making it moist without the need of oil or butter.
The Best Tres Leches Cake Tips:
- After you’ve weighed out the cake flour, sift it. Because cake flour is so fine, it clumps readily, but sifting will help break them apart.
- If you don’t use room temperature eggs, the mixture won’t combine as well.
- Don’t forget to soak for 6 hours. If the cake hasn’t absorbed the milks yet, it may be dry and spongy.
- Keep it as cool as possible. This cake is best served cold, and the milks must be refrigerated in any case.
- To make it even more delectable, top with fresh strawberries or cinnamon.
MORE DELICIOIUS RECIPES HERE:
- 1 cup flour (all-purpose)
- 1 1/2 teaspoons of baking powder
- 1/4teaspoon of salt
- 5eggs (large)
- 1 cup sugar (cut into 3/4 and 1/4 cup halves)
- 1 teaspoon extract de vanilla
- 1/3 cup of whole milk
- 12 ounces evaporated milk syrup
- sweetened condensed milk, 9 ounces
- 1/3 cup of heavy whipping cream
- 2 Cups heavy whisky cream
- 2 tbsp. sugar (granulated)
- Optional garnish: 1 cup berries
Tres Leches Cake Base Instructions:
Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 casserole pan. Three mixing bowls should be set up.
Sift together 1 cup flour, 1 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a large mixing basin. Into the other two dishes, separate the egg whites and yolks.
With an electric mixer on high speed, beat egg yolks with 3/4 cup sugar until light yellow (2 minutes). Add 1/3 cup milk and 1 teaspoon vanilla extract.
High-speed whisk egg whites until soft peaks form (1 minute). Pour in the remaining 1/4 cup sugar while the mixer is running and beat on high speed until the egg whites are firm but not dry (1 minute)
With a spatula, carefully fold the egg yolk mixture into the flour mixture.
With the spatula, gently fold in the egg white mixture until just incorporated. Pour batter into prepared pan, smoothing out the top with a spatula, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
To make the 3-Milk Syrup, whisk together 1/3 cup heavy whipping cream, 12 oz evaporated milk, and 9 oz condensed milk in a large measuring cup (or a bowl with a pouring lip). After the cake has cooled, puncture it all over with a fork. Drizzle the milk mixture over the cake slowly.
To make the Whipped Cream Frosting, start by whisking together the whipped cream and the powdered sugar.
In a large chilled mixing basin, combine 2 cups cold heavy whipping cream and 2 tablespoons sugar and beat on high speed for 1 1/2 to 2 minutes, or until thick, whipped, and spreadable. With a spatula, spread the frosting over the cake and, if desired, garnish with berries.