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.
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.
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.
Combine flour, baking powder, and salt in a small bowl. Sift it once or twice. Separate your eggs.
Add egg whites to the clean bowl of your stand mixer. Beat egg whites on high speed until soft peaks form. With the mixer running, very slowly pour in 1/4 cup sugar in a steady stream and continue to beat until egg whites form stiff (but not dry) and glossy peaks. Transfer the egg whites to a medium bowl.
No need to wash the bowl of your mixer after you removed the egg whites. Add egg yolks to the bowl of your stand mixer and beat them with the remaining 3/4 cup sugar on high speed until yolks are pale yellow, about 5 minutes. Stir in milk and vanilla on low speed. Be sure to scrape up the sides of your bowl. Remove the bowl form the mixer. Sift the flour mixture over the yolk mixture and gently fold it in with a spatula.
Fold in 1/3 of egg whites into the egg yolks with a whisk. Then switch to a large rubber spatula and fold in the rest of egg whites into the batter until incorporated. Pour the batter into prepared pan and try to spread it as evenly as possible.
Bake for 30 to 35 minutes or until a toothpick comes out clear and the internal temperature of the cake is 200F. Keep in mind, you are technically gently "overbaking" the cake - that's because you need a sturdier sponge to absorb all of the milks to come! Invert the cake onto a cooling rack. Transfer the cooled cake into a rimmed glass/plastic/ceramic platter to hold in all the milks you will be adding in the next step, make sure the platter is not metal or it will alter the taste. Cool the cake completely.
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!
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 and chill for at least an hour to cool and set. 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
Directions
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.
Combine flour, baking powder, and salt in a small bowl. Sift it once or twice. Separate your eggs.
Add egg whites to the clean bowl of your stand mixer. Beat egg whites on high speed until soft peaks form. With the mixer running, very slowly pour in 1/4 cup sugar in a steady stream and continue to beat until egg whites form stiff (but not dry) and glossy peaks. Transfer the egg whites to a medium bowl.
No need to wash the bowl of your mixer after you removed the egg whites. Add egg yolks to the bowl of your stand mixer and beat them with the remaining 3/4 cup sugar on high speed until yolks are pale yellow, about 5 minutes. Stir in milk and vanilla on low speed. Be sure to scrape up the sides of your bowl. Remove the bowl form the mixer. Sift the flour mixture over the yolk mixture and gently fold it in with a spatula.
Fold in 1/3 of egg whites into the egg yolks with a whisk. Then switch to a large rubber spatula and fold in the rest of egg whites into the batter until incorporated. Pour the batter into prepared pan and try to spread it as evenly as possible.
Bake for 30 to 35 minutes or until a toothpick comes out clear and the internal temperature of the cake is 200F. Keep in mind, you are technically gently "overbaking" the cake - that's because you need a sturdier sponge to absorb all of the milks to come! Invert the cake onto a cooling rack. Transfer the cooled cake into a rimmed glass/plastic/ceramic platter to hold in all the milks you will be adding in the next step, make sure the platter is not metal or it will alter the taste. Cool the cake completely.
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!
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 and chill for at least an hour to cool and set. 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.
