Perfect Tres Leches Cake

Perfect Tres Leches Cake

I first saw this cake during my college days, in late 2000s, I believe. I collected any and all interesting or vintage recipes (actually I did that for as long as my memories go back.) The Cooks Illustrated headline stated: “This cake’s allure is the moistness it acquires after being soaked in three types of dairy. But we found it’s easy to go from tempting moistness to off-putting sogginess.” And they were right. Their recipe was okay. But it was a bit too soggy and a bit too sweet. I did find it a bit off-putting.

I tried a few more variations, and the variation I share with you here could be found across quite a few publications, so I’m not sure who to credit with the recipe. I liked Pioneer Woman’s suggestion of reserving a cup of the soaking mixture, to avoid oversoaking your cake, as such the recipe is adapted from the Pioneer Woman.

After trying that, I did not think it needed any changes at all. It was perfect as is. There’s basically an identical recipe on finecooking.com, where 1/3 of the flour is replaced with cocoa powder for a chocolate tres leches version. I think I’m going to try that next.

I absolutely adore this cake. You must absolutely make this immediately. I find it’s best served right out of the fridge on a warm summer day. All the cold milks used to moisten this sweet cake are so refreshing and flavourful. I absolutely love making this for potlucks and I’ve never seen this cake not disappear!

Did I already say it? Make this cake! Hmm, maybe I did. But that’s how strongly I feel about this delicious dessert.

DifficultyBeginner

This recipe is adapted from https://thepioneerwoman.com/cooking/tres-leches-cake/
I have not changed this recipe as it was simply perfect as is

Yields12 Servings
Prep Time45 minsCook Time1 hrTotal Time1 hr 45 mins

 1 cup flour
 1 ½ tsp baking powder
 ¼ tsp salt
 5 eggs, separated
 1 cup sugar, divided
 1 tsp vanilla
  cup milk
 1 can evaporated milk
 1 can sweetened condensed milk
 ¼ cup heavy cream
For the icing:
 2 cups heavy cream
 3 tbsp sugar
 salt
 marachino cherries for garnish, optional

1

Preheat oven to 350 degrees. Lightly grease 9x13 baking dish and ideally line it wiht the parchment paper with the sides overhanging, to make it easier to remove later.

2

Combine flour, baking powder, and salt in a large bowl. Separate your eggs.

3

Beat egg yolks with 3/4 cup sugar with a hand-held mexier or with a stand mixer on high speed until yolks are pale yellow, about 5 minutes. Stir in milk and vanilla. Be sure to scrape up the sides of your bowl. Sift the flour mixture over the yolk mixture and gently fold it in.

4

Beat egg whites on high speed until soft peaks form. With the mixer running, pour in the remaining 1/4 cup sugar in a steady stream and continue to beat until egg whites form stiff peaks.

5

Fold the egg white mixture into your batter with a rubber spatula very gently until incorporated. Pour the batter into prepared pan and try to spread it as evenly as posisble.

6

Bake for 35 to 45 minutes or until a toothpick comes out clear. Invert the cake into a rimmed platter or another baking sheet and allow to cool. It has to be rimmed to hold in all the milks you will be adding in the next step. Cool the cake completely.

7

Combine condensed milk, evaporated milk, and heavy cream. Poke the cake with a fork all over its surface. Drizzle your milk mixture (reserving 1 cup) all over the cake. Reserve the remaining 1 cup of the milk mixture and if desired, serve it along with the cake. Try to ensure to drizzle the mixture evenly over the cake - don't forget the edges!

8

Chill the cake for at least 30 minutes.

9

Whip the cream with 3 tablespoons of sugar and a pinch of salt until medium peaks form and the cream is thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries, chopped chocolate, fresh strawberries - whatever you like. Cut into squares and serve. It's best served cold straight out of the fridge.

Ingredients

 1 cup flour
 1 ½ tsp baking powder
 ¼ tsp salt
 5 eggs, separated
 1 cup sugar, divided
 1 tsp vanilla
  cup milk
 1 can evaporated milk
 1 can sweetened condensed milk
 ¼ cup heavy cream
For the icing:
 2 cups heavy cream
 3 tbsp sugar
 salt
 marachino cherries for garnish, optional

Directions

1

Preheat oven to 350 degrees. Lightly grease 9x13 baking dish and ideally line it wiht the parchment paper with the sides overhanging, to make it easier to remove later.

2

Combine flour, baking powder, and salt in a large bowl. Separate your eggs.

3

Beat egg yolks with 3/4 cup sugar with a hand-held mexier or with a stand mixer on high speed until yolks are pale yellow, about 5 minutes. Stir in milk and vanilla. Be sure to scrape up the sides of your bowl. Sift the flour mixture over the yolk mixture and gently fold it in.

4

Beat egg whites on high speed until soft peaks form. With the mixer running, pour in the remaining 1/4 cup sugar in a steady stream and continue to beat until egg whites form stiff peaks.

5

Fold the egg white mixture into your batter with a rubber spatula very gently until incorporated. Pour the batter into prepared pan and try to spread it as evenly as posisble.

6

Bake for 35 to 45 minutes or until a toothpick comes out clear. Invert the cake into a rimmed platter or another baking sheet and allow to cool. It has to be rimmed to hold in all the milks you will be adding in the next step. Cool the cake completely.

7

Combine condensed milk, evaporated milk, and heavy cream. Poke the cake with a fork all over its surface. Drizzle your milk mixture (reserving 1 cup) all over the cake. Reserve the remaining 1 cup of the milk mixture and if desired, serve it along with the cake. Try to ensure to drizzle the mixture evenly over the cake - don't forget the edges!

8

Chill the cake for at least 30 minutes.

9

Whip the cream with 3 tablespoons of sugar and a pinch of salt until medium peaks form and the cream is thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries, chopped chocolate, fresh strawberries - whatever you like. Cut into squares and serve. It's best served cold straight out of the fridge.

Tres Leches Cake
Leave a reply

Your email address will not be published.