Tres leches is a moist and subtly sweet cake made from sponge cake and three different types of milk. It’s easy to make (just 30 minutes of cooking time!) and gets even better after a day in the fridge.
BE PICTURED IN; CHARACTERIZED IN:
There is debate about the origin of the creamy cake with whipped cream known as tres leches. Some say it’s originally from Mexico, while others swear it’s a Central American creation.
Video: How to make Tres Leches cakes
2:07
Tres Leches cakes
What is Tres Leches Cake?
Regardless of its exact origin, the tres leches cake (literally, “three milk cake”) is definitely a Hispanic dessert that has been enjoyed by people in most, if not all, Spanish-speaking countries for years.
Tres leches consists of a sponge cake soaked in milk and topped with whipped cream. Some (like me) prefer to dust their frosted cake with ground cinnamon; others prefer to garnish theirs with fresh fruit.
What types of milk go into Tres Leches cakes?
- whole milk
- condensed milk
- condensed milk
Since I top my tres leches with rich whipped cream, I prefer to reduce the decadence by using whole milk in the milk bath. Some would argue that this would make mine one square Leche’s cake. But really, who cares? It’s amazing, no matter the amount of milk.
How to avoid soggy Tres Leches cakes
Sponge cake is the cake for the job because it holds the large amount of milk poured over it without breaking down into a soggy mess.
Tres leches should Not be soggy; it shouldn’t fall apart. Tres leches has a light flavor and texture reminiscent of custard or custard. It should puddle milk when you pierce it with your fork.
The optional dusting of cinnamon is subtly flavorful and contrasts the delicate creaminess of the cake.
How do you make sponge cake?
The preparation of the sponge cake is divided into three simple steps:
- Beat the yolk: First, beat the egg yolks and the heated sugar together until they are a very light yellow color and have doubled in volume.
- Beat egg white: in a separate very Clean the bowl, beating the room-temperature egg whites (and more sugar) until you get glossy peaks, stiff enough to stand on their own.
- Mix with flour: Add the sifted cake flour to the egg yolks, alternating with the beaten egg whites. Work quickly to get that volume, which is important for the cake to rise as it should.
This sponge method allows a cake to rise without the need for chemical leavening agents such as baking soda or baking soda. It also creates a cake with an exceptionally spongy interior, great for soaking up that sweet milk.
Tips to make the best Tres Leches cake ever
- Heat sugar: Place 1/2 cup granulated sugar in an ovenproof container and allow the sugar to warm in the oven as it heats up. Warm sugar will add volume to the yolks when whipped.
- Use a clean bowl and whisk: Since any trace of fat can potentially prevent the egg white from reaching its maximum volume, a clean bowl and whisk are a must when beating egg whites.
- Make sure the cake is level: To help the cake absorb the milk evenly, make sure the batter is level in the pan before baking. Use an offset spatula to spread the cake batter evenly. Just before baking, tap the pan on the countertop a few times to release any air bubbles that may have trapped during mixing. An even cake means that the milk bath flows evenly over the surface of the cake, oozing milk from every inch of tres leches.
Make-Ahead Tres Leches Cake
Tres leches can and should be prepared a few hours (up to a day) in advance. The longer the cake has a chance to absorb the milk mixture, the richer it will taste. Frosting the cake with whipped cream a few hours in advance will also allow it to absorb some of its flavor. I kept mine for three days and it was still in great condition; However, the whipped cream deflates a little.
How to store leftovers
Leftovers will keep in the fridge for three days, but freezing the cake is not recommended as it tends to become rubbery once thawed. The whipped cream doesn’t defrost well either, so enjoy this cake within a few days without reservation!
More delicious cake recipes!
- Sour Cream Chocolate Cake
- Coconut cake with lemon curd and vanilla buttercream
- carrot cake
- Strawberry cream cake
- Three-layer white cake with orange curd filling
Tres Leches cakes
ingredients
- For the sponge cake:
-
1 tablespoon melted unsalted butter for brushing the cake pan
-
3/4 cup + 1 tablespoon (178 g) granulated sugar
-
6 large eggs, white and yolk separated
-
1 teaspoon vanilla extract
-
1/2 teaspoon kosher salt
-
1 1/2 cups (173 g) cake flour, sifted
- For the milk mixture:
-
1 1/2 cups whole milk
-
1 (12 ounce) can condensed milk
-
1 (14 ounce) can sweetened condensed milk
-
1 tablespoon brandy (optional)
-
1 teaspoon vanilla extract
- For the whipped cream topping:
-
3 cups cream
-
1/2 teaspoon vanilla extract
-
1 cup powdered sugar
-
Cinammon
method
-
Preheat oven and prepare pans:
Preheat your oven to 400°F. Brush the inside of a 9x13x3 inch cake pan with a thin layer of the melted butter.
Place 1/2 cup granulated sugar in an ovenproof container and allow the sugar to warm in the oven as it heats up. Warm sugar will add volume to the yolks when whipped.
-
Beat the yolk:
Using a handheld or stand mixer, beat the egg yolks, heated sugar, and vanilla extract on medium-high speed until the yolk has doubled in volume and is very pale yellow in color. This should take about 5 minutes. Set the bowl aside.
-
Beat egg white:
In a separate, very clean bowl, using clean beaters, beat the egg whites and salt on medium-high speed until egg whites are fluffy.
Once the egg whites look fluffy, gradually add the remaining 1/4 cup plus 1 tablespoon sugar to the egg whites. Continue beating until egg whites are stiff and glossy, about 4 1/2 minutes. The whites should stand up with a tip that folds over only slightly when the clubs are pulled off their surface.
-
Make the dough:
Working quickly so the eggs don’t deflate, sift half of the cake flour into the bowl with the yolks. Use a wide rubber spatula to gently fold the flour into the yolks. Once the flour is incorporated, fold in half of the egg whites, being careful not to drain the eggs. Repeat again with the remaining flour and egg white.
-
Fill the pans:
Fill the prepared cake pan with the cake batter and, using an offset spatula, spread the batter evenly in the pan. Gently tap the pan against the countertop a few times to release any air bubbles trapped in the batter.
-
Bake the cake for 15 minutes:
or until the top is golden brown and springs back quickly with finger pressure. Allow cake to cool completely in pan or invert onto a deep rimmed serving dish.
-
Make milk mixture:
In a large jug or bowl, combine the three milks, the brandy (if using), and the vanilla extract. Whisk together until combined.
-
Soak Cake:
Once the cake has cooled, poke small holes all over the cake with a toothpick or the tines of a fork. Pour the milk mixture over the cake, covering it completely. Don’t worry if it seems like a lot; The cake will soak up virtually all of the milk while it sits.
Cover the cake with plastic wrap and refrigerate for 3 hours or up to 24 hours.
-
Whip cream:
In a large mixing bowl, using an electric hand mixer, beat the heavy cream on medium-high speed. As soon as the whisks start to leave streaks in the cream, stop the mixer and then add the vanilla extract and powdered sugar.
Increase speed to high and beat until cream is thick and holds its shape when whisks are removed (this should take between 5 and 7 minutes).
-
Finishing the cake:
Using an offset spatula, spread the whipped cream over the cake in an even layer. Sprinkle with plenty of ground cinnamon.
-
Serve cake:
Refrigerate the cake for up to three hours before serving. Cut into 12 squares. Enjoy up to 3 days after preparation – keep in the fridge.
