Decadent Tres Leches Cake: A Classic Mexican Dessert Recipe

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk
1 teaspoon vanilla extract
12 ounces evaporated milk
14 ounces sweetened condensed milk
1/4 cup heavy cream
For the whipped topping:
1 cup heavy cream
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Steps and instructions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
Sift flour, baking powder, and salt into a large bowl, set aside.
Separate the eggs. Beat the egg yolks with 3/4 cup sugar until the yolks are pale yellow and doubled in volume.
Stir in the 1/3 cup milk and vanilla extract into the egg yolk mixture.
In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until the egg whites are glossy and firm, but not dry.
Gently fold the egg yolk mixture into the egg whites until just combined. Fold in the flour mixture.
Pour the batter into the prepared pan and smooth the surface. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 10 minutes.
While the cake is cooling, combine the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream in a medium bowl. When the cake has cooled, pierce the surface with a fork several times. Slowly drizzle the milk mixture over the cake, making sure to cover the entire surface and all around the edges.
For the whipped topping: Beat 1 cup heavy cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract together until the cream begins to thicken. Spread over the cake and refrigerate for at least 1 hour before serving.

Tools for making

Mixing bowls - You will need mixing bowls to prepare the cake batter and the milk mixture.
Whisk - A whisk will be used to beat the egg yolks, combine the ingredients, and whip the cream.
Sifter - Use a sifter to sift the dry ingredients together for a smooth cake batter.
9x13 inch baking pan - This rectangular baking pan is the perfect size for baking the Tres Leches Cake.
Fork - You will need a fork to pierce the cake surface before pouring the milk mixture.
Electric mixer - An electric mixer is recommended to beat the egg whites and whipped cream to the right consistency.
Toothpick - Use a toothpick to check if the cake is fully baked by inserting it into the center.
Spatula - A spatula will help to evenly spread the whipped topping over the cake.

Recipe variations

Use a different type of flour, such as whole wheat flour or almond flour, for a different flavor and texture.
Add a layer of sliced fresh fruits, such as strawberries or peaches, between the cake and the milk mixture for added freshness.
Experiment with different extracts or flavorings, such as almond extract or rum extract, to add a unique twist to the cake.
Add a sprinkle of cinnamon or a dash of nutmeg to the milk mixture for a subtle spice flavor.
Try using different types of sweetened condensed milk, such as chocolate or caramel flavored, to create different flavor profiles.
Replace the whipped cream topping with a cream cheese frosting or a layer of meringue for added richness.
For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
Make it vegan-friendly by using a plant-based milk, such as almond milk or coconut milk, and replacing the eggs with a suitable egg substitute.
Add a layer of caramel sauce or dulce de leche between the cake and the milk mixture for a decadent caramel flavor.
Sprinkle chopped nuts, such as walnuts or pecans, on top of the whipped cream for added crunch and flavor.

Recipe overview

This Tres Leches Cake is a popular Latin American dessert that will certainly become one of your favorites. Its name, meaning 'three milks' cake, perfectly describes this soft and moist treat soaked in a combination of evaporated milk, sweetened condensed milk, and heavy cream. This cake is incredibly rich and sweet, topped with a cloud-like whipped cream frosting. Our recipe will guide you step-by-step to make this delightful dessert. Expect a baking project that's a bit different from the usual - you'll be baking a fluffy sponge cake, soaking it generously with the three milks mixture, and then topping it off with a sweet whipped cream. The result is a melt-in-your-mouth cake that's creamy, cool, and wonderfully indulgent. Enjoy!

Common questions

Can I use cake mix instead of making the cake from scratch? Yes, you can use a store-bought cake mix as a convenient alternative. Follow the instructions on the cake mix box for baking the cake.
Can I use a different size baking pan? While a 9x13 inch pan is recommended, you can use a different size pan, but keep in mind that the baking time may vary. Adjust the baking time accordingly and check for doneness using a toothpick.
Can I make this cake ahead of time? Yes, you can make the cake a day in advance. Make sure to cover it with plastic wrap or place it in an airtight container and refrigerate. Add the whipped topping just before serving.
Can I substitute the heavy cream in the milk mixture? Yes, you can use whole milk or half-and-half as a substitute for heavy cream in the milk mixture. However, the texture and richness of the cake may be slightly different.
Can I add flavorings or toppings? Absolutely! You can add a hint of cinnamon or a splash of rum to the milk mixture for added flavor. Additionally, you can top the cake with fresh berries, grated chocolate, or caramel sauce for extra garnish.
How long does the cake need to chill before serving? It is recommended to refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to absorb the milk mixture. However, longer chilling time will result in a more moist and flavorful cake.

Serving dishes and utensils

Mixing bowls - Use mixing bowls to combine ingredients and prepare the cake batter.
Whisk - A whisk is useful for beating the egg yolks, mixing the batter, and incorporating air into the egg whites.
9x13 inch baking pan - This specific baking pan is needed to bake the cake.
Sifter - Use a sifter to sift the flour, baking powder, and salt together, ensuring a smooth and even mixture.
Fork - Use a fork to pierce the cake and create holes for the milk mixture to soak into.
Spatula - A spatula is helpful for smoothing the whipped topping over the cake.
Electric mixer - An electric mixer can be used to beat the egg yolks, whip the egg whites, and whip the heavy cream for the topping.
Toothpick - Use a toothpick to test the doneness of the cake by inserting it into the center.
Refrigerator - Refrigerate the cake for at least 1 hour before serving to allow it to chill and set.

Origin stories

The Tres Leches Cake - a sweet and spongy delight, soaked in three milks, hence its name, originated in Latin America. It is often considered a symbol of celebration, gracing tables during birthdays, weddings, and holidays. Though its exact origin is debated, it is widely accepted that the recipe was widely distributed across Latin America in the 1930s and 1940s by the Nestle Corporation, which had started to build milk processing plants in Mexico to handle the increased demand for canned milk products. The recipe was included on the cans of their condensed and evaporated milk products, which helped popularize the cake. It's an intriguing tale of culinary creativity meeting corporate strategy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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