Easy Tres Leches Cake: A Delicious Milky Dream 2024

Tres Leches Cake goodness! Made with soft, buttery vanilla cake soaked in a combination of three milks and topped with whipping cream and seasonal fruits kiwi, orange, and strawberry. It’s a delightful taste and perfect for any celebration!

This incredibly yummy Tres Leches Cake is a Latin American classic that is going to blow your mind and satisfy your sweet tooth! this cake is sweet, soft, airy, and melt-in-your-mouth delicious!

Mexican dessert; three layers of milk cake

Tres leches cake is a delicious dessert from Latin America, particularly Mexico. It literally translates to “three milks cake” which perfectly describes its key component. These three milks are Evaporated milk, Condensed milk, and whole milk. This soaking process infuses the cake with rich flavor and an incredibly moist, melt-in-your-mouth texture. Tres leches cake is then typically finished with a topping of whipped cream, and sometimes strawberries or a sprinkle of cinnamon for an extra touch.

This tres leches cake recipe boasts an irresistible flavor and melt-in-your-mouth texture. And the best part? You can easily recreate this restaurant favorite in your own kitchen!

Don’t let the fancy name fool you – tres leches cake is surprisingly easy to make at home! This crowd-pleasing dessert features a light and fluffy sponge cake, bathed in a three-milk mixture transforms the cake into everyone’s favorite dessert!

Ingredients of Tres Leches Cake

Cake

• All-purpose flour: This forms the base of the cake structure, providing body and structure. I use all-purpose flour.
• Granulated Sugar: Sweetens the cake batter. this obviously sweetens up the cake but did you know sugar also makes cake tender?
• Cake emulsifier (optional): This helps to improve the texture of the cake by promoting even distribution of fat and moisture.
• Egg; We’ll be using both the egg whites and yolks, but you’ll need to separate them first. Egg yolks: Contribute richness, and flavor, and help bind the ingredients together.
• White egg: Whipped egg whites create air bubbles in the batter, making the cake light and airy.
• Whole Milk: Adds moisture and contributes to the overall flavor of the cake. Regular milk helps balance the sweetness of the sweetened condensed milk, adds moisture, and helps create a lighter texture.
• Vanilla Extract: Provides a warm, sweet vanilla flavor.
• Melted butter: Adds richness and moisture to the cake, and helps create a tender crumb. It produces a light but wonderfully flavorful cake that’s spongy, but sturdy enough to absorb all of the milk.

Milk mixture;

• Evaporated Milk: Thickens and sweetens the soaking mixture. This milk is not sweet but has a caramel-like flavor. It adds a rich and creamy texture.
• ½ can of Sweetened Condensed Milk: Adds significant sweetness and a creamy texture to the milk mixture. This milk is thick, and sweet, and adds moisture.
• Milk: Thins out the condensed milk and create a balanced sweetness level in the soaking mixture. Regular milk helps balance the sweetness of the sweetened condensed milk, adds moisture, and helps create a lighter texture.

Whipped topping

• Whipping Cream: The base for making homemade whipped cream.
• Powdered sugar: Sweetens the whipped cream.
• Vanilla extract: Enhances the flavor of the whipped cream

Garnishes

• Kiwi; thinly cut into half circles. Add a refreshing tartness and vibrant green color.
• Orange; peel and remove seeds. Provides a citrusy aroma and a pop of color.
• Strawberry; cut thinly into several pieces. this offers a fresh tangy and juicy element to the finished cake.
• All the garnishes are optional and interchangeable, you can use blueberry, grapes, mangoes, or anything you have in hand!

Let’s Make Tres Leches Cake

First thing first, Preheat your oven to 350°F (not 365°F) [Note: Tres leches cake is typically baked at a lower temperature to prevent drying out the delicate sponge cake]. Grease a glass baking pan with a little butter to ensure the cake releases easily after baking.

Then, In a medium bowl, whisk together the egg yolks, egg whites, and emulsifier (if using) at low speed using an electric mixer. Next, gradually add the sugar while increasing the mixer speed to high. Continue mixing until the mixture becomes thick, white, and forms stiff peaks. This incorporation of air will contribute to the cake’s light and fluffy texture.

Now, Alternately add the flour and melted butter to the egg mixture while stirring at low speed with your mixer. Mix until just combined after each addition. This prevents overmixing the batter, which can lead to a tough cake.

Next, add the milk and vanilla extract to the batter and mix again at low speed until just incorporated. Overmixing can lead to a denser cake.

Pour the batter into the prepared glass baking pan and bake at 350°F for about 30 minutes, or until a toothpick inserted into the center comes out clean. Then, once baked, remove the cake from the oven and let it cool completely on a wire rack before proceeding.

For the milk sauce mixture

• First, Combine the Milks: In a separate medium bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. This mixture will soak into the cake and create its signature tres leches (three milks) flavor and texture.
• Second, Soak the Cake: Once the cake is cool, use a fork to poke holes all over the top surface. This allows the milk mixture to penetrate the cake evenly. Slowly pour the milk mixture over the cake, distributing it evenly, reaching the edges and corners.
• Last, Refrigerate the Cake: Cover the cake loosely with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the milk mixture to be fully absorbed. This step is crucial for the tres leches cake’s signature moist and decadent texture.

For the whipped topping

Whip the Cream: In a chilled bowl (important for achieving stiff peaks), use an electric mixer to whip the heavy whipping cream (not liquid whipped cream) until soft peaks form. Gradually add the powdered sugar and vanilla extract while whipping up until stiff peaks form. Stiff peaks hold their shape when the whisk is pulled upright.

Frost and Decorate: Spread the whipped cream topping over the entire top of the chilled cake. Decorate with your favorite fruits like kiwi, orange peel, and strawberries, as suggested. Finally, Serve the cake chilled and enjoy its delightful combination of airy, soft, fresh, and creamy milk at one time!

Recipe Notes;

• Use room-temperature eggs, Place the egg whites and yolks in separate bowls, then let them come to room temperature (about 30 minutes). The whites will be easier to whip into stiff peaks and the yolks will mix more evenly into the batter.
• Whip the egg whites until stiff peaks form. This is essential for achieving a fluffy sponge cake!
• Refrigerate the cake for at least three hours before serving. This will allow the tres leches mixture to fully soak into the cake. It’s best if left to soak overnight in the refrigerator.

SINCE YOU LOVE THIS RECIPE, YOU’LL LOVE OTHER COLORFUL FRUIT RECIPES;

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Written by Silni Asfia