When it comes to indulgent desserts, few can rival the luscious charm of a tres leches cake. This soft, moist cake soaked in three kinds of milk is a beloved treat across Latin America and beyond. Thanks to the talented John Kanell of Preppy Kitchen, making this dreamy tres leches cake at home is easier than ever. Whether you're a seasoned baker or just diving into cooking, recipes like this one will have you shouting bon appétit in no time.
What Makes Tres Leches Cake So Special?
Tres leches cake is a simple vanilla sponge cake, but what sets it apart is its soaking mixture made from evaporated milk, whole milk, and sweetened condensed milk. This combination drenches the cake, making it incredibly moist and flavorful. Topped with fluffy whipped cream, the cake becomes a perfect balance of light texture and rich sweetness.
Interestingly, this cake contains no butter or oil, which helps it maintain a drier, more open crumb. This texture is crucial because it allows the cake to absorb the milk mixture fully without becoming soggy or greasy.
Step-by-Step Guide to Baking the Perfect Tres Leches Cake
1. Preparing the Dry Ingredients
Start by preheating your oven to 350°F and buttering a 9x13-inch baking dish. Alternatively, you can use two 8-inch square or round pans if you want to make two cakes—one to keep and one to share!
In a large bowl, whisk together:
- 2 cups (240 grams) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
This mixture forms the base of your light vanilla sponge.
2. Mastering the Egg Treatment for a Delicate Crumb
The secret to this cake’s airy texture lies in how the eggs are handled. Separate five eggs into yolks and whites. The whites will be whipped into a meringue to create thousands of tiny bubbles that expand during baking, lifting the cake beautifully.
Beat the egg whites on high speed until foamy and doubled in size. Then, slowly drizzle in ¼ cup (50 grams) sugar and continue beating until stiff peaks form. Be cautious not to overbeat; stiff peaks should be firm and perky, but not dry or grainy.
3. Combining the Egg Yolks and Dry Ingredients
In a separate bowl or mixer, beat the five egg yolks with 1 cup (200 grams) sugar until the mixture becomes pale and fluffy. Slowly drizzle in ½ cup whole milk and add 2 teaspoons vanilla extract.
Next, add the dry flour mixture slowly, mixing on low until just combined. Don’t worry if there’s some flour left; you’ll finish mixing by hand.
4. Folding in the Meringue
Fold the meringue into the batter in two parts. The first addition will lighten the mixture but may lose some bubbles. The second addition retains as many bubbles as possible to keep the batter light and airy. Use gentle folding motions with a spatula, cutting through the center and rotating the bowl to combine without deflating the batter.
Once the batter is nearly uniform and streaks of white disappear, it’s ready for the pan.
5. Baking the Cake
Pour every drop of batter into your prepared pan and spread it evenly. Bake at 350°F for 25 to 30 minutes, or until the center is set and springs back lightly when touched.
The Magic of the Tres Leches Soak
While the cake bakes, prepare the famous tres leches soak. You have two options: use the original soak recipe or double it for more milk mixture—recommended for a fully soaked, luscious cake.
- 1⅓ cups whole milk
- Two 12-ounce cans evaporated milk
- Two 14-ounce cans sweetened condensed milk
For an adult twist, add about 1 cup of dark rum to the mixture for an extra depth of flavor. Just remember, this version is not kid-friendly since the alcohol does not cook off.
Whisk everything together well. The thick sweetened condensed milk may take a bit of effort to mix in smoothly.
Soaking and Chilling: The Key to Flavor
Once your cake is out of the oven and has cooled to warm (not hot), use a skewer or fork to poke holes all over the surface. These holes let the milk mixture seep into every nook and cranny, ensuring every bite is moist and delicious.
Slowly pour about half of the milk mixture over the cake, allowing it to absorb gradually. You can use a spoon to help distribute the liquid evenly. Reserve the remaining milk mixture to serve alongside the cake or pour it over the cake just before serving if you prefer a wetter texture.
Cover the cake and chill it for at least one hour, though it’s best when made a day ahead. This resting time allows the flavors to meld perfectly, creating a dessert that’s better than any restaurant’s version.
Finishing Touch: Whipped Cream Topping
To top this beautiful cake, whip 2 cups of cold heavy cream with 2 tablespoons powdered sugar until soft peaks form. Start mixing on low speed and gradually increase to avoid over-whipping. Finish whisking by hand for better control over the texture.
The whipped cream adds a light, creamy contrast to the rich soaked cake. For an extra indulgence, double the cream and pile it high!
Spread the whipped cream using an offset spatula, creating swoops and curves for an elegant, homemade look.
A Slice of Heaven Ready to Enjoy
Cut into your chilled tres leches cake and marvel at the moist, airy texture infused with the sweet milk soak. Serve with extra milk mixture if desired, and prepare to delight in every bite.
This cake is perfect for celebrations, family gatherings, or any time you want to treat yourself. With its perfect balance of sweetness, lightness, and rich milk flavor, it’s a recipe that will become a staple in your cooking repertoire.
Happy baking and bon appétit!
This article was created from the video Easy Tres Leches Cake Recipe with the help of AI.
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