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How to Make Best Tres Leches Cake - A Step-by-Step Guide

Tres Leches Cake is a delightful and indulgent dessert that originates from Latin America. This cake is soaked in a mixture of three different kinds of milk, hence the name "Tres Leches," which translates to "three milks" in English. The result is a moist, creamy, and utterly delicious cake that is beloved by many and perfect for any special occasion.

This Best Tres Leches Cake recipe will guide you through the process of making this delectable dessert from scratch. With a light and ...

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Ingredients

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk, room temperature, divided
  • 2 teaspoons vanilla
  • 6 large eggs, separated, room temperature
  • 1 ¼ cups sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) can evaporated milk
  • 1 ½ cups heavy cream

Information

  • Prep Time: 30 mins
  • Cook Time: 27 mins
  • Additional Time: 3 hrs 3 mins
  • Total Time: 4 hrs
  • Servings: 18
  • Yield: 1 9x13-inch cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Mix together flour, baking powder, and salt in a bowl. Stir together 1/2 cup milk with 1 teaspoon vanilla in a glass measuring cup.
  • Beat egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, add 1 cup sugar, 1 tablespoon at a time, and beat until whites are very stiff but still glossy, about 8 minutes. With mixer on low, add yolks, 1 egg at a time, beating until combined. Add flour mixture, 2 tablespoons at a time, alternating with milk mixture just until batter is smooth (be careful not to beat so much it deflates).
  • Pour batter into prepared pan and bake in middle of oven until a toothpick inserted into center comes out clean, 27 to 30 minutes.
  • Cool cake 30 minutes in pan on a rack (it will shrink), then invert onto rack to cool completely. When cooled, return cake to baking pan. Poke holes all over cake with fork.
  • Stir together condensed milk, evaporated milk, and remaining 1/2 cup whole milk, and pour over cake. When cake absorbs milk mixture, 5 to 10 minutes, cover pan with plastic wrap and chill at least 2 hours or up to 8 hours.
  • Whip heavy cream with remaining 1/4 cup sugar and remaining teaspoon vanilla with electric mixer on medium speed until stiff, then spread evenly over cake. Serve as is or top with fresh fruit.

    • Nutrition

    261 cal.

    • Total Fat: 12g
    • Saturated Fat: 7g
    • Cholesterol: 100mg
    • Sodium: 164mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 0g
    • Total Sugars: 27g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 136mg
    • Iron: 1mg
    • Potassium: 169mg

    Categories

    Classic recipes
    Chocolate recipes
    Strawberry recipes
    Coconut recipes
    Caramel recipes