Tres Leches Cake Recipe
Tres leches, meaning three milks (sweet condensed milk, evaporated and cream) is probably my guiltiest food pleasure! I cannot get enough of this cake. You just need to remember to soak this cake in the milks one day ahead of serving it. It gets better as it sits, even a few days later, trust me, you will be digging the spoon into it as it sits in the fridge!
Ingredients
- For the Sponge Cake
- Butter and flour for the cake pan
- 1¾ cups (230 grams) all purpose flour
- ¼ cup (30 grams) cornstarch
- ½ tsp. kosher salt
- 2 tsp. baking powder
- 6 eggs, separated
- 2 tsp. vanilla or seeds from one
- vanilla bean
- 1¼ cup (250 grams) granulated sugar
- ¼ cup whole milk
- For the Tres Leches
- 1 (354 ml) can of evaporated milk
- 1 (300 ml) can of sweetened
- condensed milk
- 1½ cups of light cream (half-and-half,
- 10-15%)
- For the Topping
- 2 cups heavy cream (whipping
- cream, 35%)
- 2 Tbs. icing sugar (use granulated in
- a pinch)
- 2 boxes of raspberries or strawberries
Instructions
- 1
Preheat oven to 350˚F and butter and flour a 9*13 inch baking pan (shake out excess flour)
- 2
In a small bowl whisk together the flour, cornstarch, salt and baking powder, set aside.
- 3
If you are using the paste from a vanilla bean, mix it evenly through the sugar, set aside.
- 4
In the bowl of an electric mixer fitted with the whisk, beat the egg whites until you have soft peaks then gradually (very) add the sugar (or vanilla sugar), this should take a minute or two. Add the vanilla extract if you have not used vanilla bean.
- 5
With the mixer running, add the yolks one at a time, making sure each one is well incorporated.
- 6
Add the whole milk, mix well.
- 7
Add the flour mixture a third at a time, mix just until combined.
- 8
Pour mixture into baking pan and bake for 22-28 minutes or when a tester comes out clean. Remove from the oven, let cook completely.*
- 9
Poke holes all over the cake (I use a cake tester or a wooden spear), in a large measuring cup mix together the Tres Leches, remove ½ a cup of this mixture for serving and then with the remainder, slowly pour over the cake letting it soak into the holes. Refrigerate overnight or for several hours.
- 10
Before serving, beat together the heavy cream and powdered sugar until soft peaks, spread over the cake, decorate the top with the berries. Pour a little puddle from the reserved ½ cup of Tres Leches at the bottom of each plate before putting a slice down. Serve the cake in squares. Serves 10 *you can freeze the cake at this point, defrost (leave on the counter) a day before serving and continue with step 9
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Tres Leches Cake?
This Tres Leches Cake recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 23 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this tres leches cake in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.