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This authentic Mexican tres leches cake delivers exceptionally moist, sweet perfection in every bite. The delicate sponge soaks up a luxurious three-milk mixture, creating that classic melt-in-your-mouth texture that makes this dessert so beloved.
I first made this tres leches cake for a neighborhood Cinco de Mayo party, and it disappeared faster than any other dish on the table. Now my friends request it for every gathering regardless of the season.
Ingredients
Cake
- Large eggs: Separated. Crucial for achieving that light, airy texture
- Granulated sugar: Provides just the right sweetness without overpowering
- Whole milk: Adds richness to the cake base
- Vanilla extract: Choose pure extract for the best flavor
- All-purpose flour: The backbone of the cake structure
- Baking powder: Ensures proper rise for a fluffy texture
- Salt: Balances the sweetness and enhances all flavors
Tres Leches Mixture
- Sweetened condensed milk: Provides that signature sweet richness
- Evaporated milk: Creates depth of flavor with less liquid
- Heavy whipping cream: Adds luxurious creaminess to the soaking mixture
Whipped Cream Topping
- Heavy whipping cream: Use very cold cream for the best volume
- Confectioners sugar: Stabilizes the whipped cream while adding sweetness
- Cinnamon: Optional but adds a wonderful aromatic finish
Step-by-Step Instructions
- Prepare the Pan:
- Line a 9×13 inch baking pan with aluminum foil and spray thoroughly with cooking spray or grease and flour it. This preparation ensures easy removal and cleanup later. The foil creates handles that make lifting the cake out simple once it has chilled.
- Prepare the Egg Yolk Mixture:
- Beat the egg yolks with three quarters cup sugar until the mixture becomes pale yellow and doubles in volume, about 4 minutes on medium high speed. This creates the rich base of your cake. Make sure to scrape down the sides of the bowl to incorporate everything evenly.
- Add Wet and Dry Ingredients:
- Add the whole milk, vanilla, flour, baking powder, and salt to the egg yolk mixture. Beat on low speed just until combined. Overmixing at this stage can develop too much gluten and result in a tough cake, so be gentle and stop mixing as soon as the ingredients are incorporated.
- Beat the Egg Whites:
- In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining quarter cup sugar while continuing to beat until stiff peaks form. The egg whites should stand up straight when you lift the beaters, but should not look dry or grainy.
- Combine and Bake:
- Gently fold the whipped egg whites into the cake batter using a spatula with a light hand. Pour the batter into the prepared pan and bake for 32 to 35 minutes until springy to the touch and a toothpick inserted comes out clean or with a few moist crumbs.
- Create the Tres Leches Mixture:
- While the cake cools, whisk together the sweetened condensed milk, evaporated milk, and heavy cream until fully combined. This creates the signature tres leches mixture that will transform the cake.
- Soak the Cake:
- Use a fork to poke holes all over the cake, approximately 100 pokes total. Slowly pour the milk mixture over the entire cake, paying special attention to the edges. The cake will absorb the liquid as you pour, creating that classic tres leches texture.
- Chill the Cake:
- Allow the cake to cool at room temperature for 1 to 2 hours before covering and refrigerating until thoroughly chilled, at least 2 hours or overnight. This resting time allows the cake to fully absorb the milk mixture.
- Top with Whipped Cream:
- Just before serving, beat the heavy cream until thickened, add the confectioners sugar, and continue beating until spreadable. Spread the whipped cream evenly over the cake and optionally dust with cinnamon for the perfect finishing touch.
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The sweetened condensed milk is my favorite component of this recipe. Its rich, caramelized sweetness transforms a simple sponge cake into something truly special. My grandmother always said the quality of this ingredient makes all the difference in an authentic tres leches cake.
Make-Ahead Tips
This tres leches cake actually improves with time, making it an excellent make ahead dessert. You can prepare the cake and soak it with the milk mixture up to two days before serving. For the freshest presentation, add the whipped cream topping no more than a few hours before serving. The cake will continue to absorb moisture as it sits, becoming increasingly flavorful.
Serving Suggestions
While this cake is a showstopper on its own, consider serving it with fresh berries for a pop of color and contrast to the sweetness. A small scoop of vanilla ice cream alongside each slice creates a delightful temperature contrast. For an adult version, a shot of rum or coffee liqueur can be added to the milk mixture before soaking the cake.
Cultural Significance
Tres leches cake holds an important place in Mexican celebrations, particularly for birthdays and holidays. Its origins are debated, with some tracing it back to Nicaragua or Mexico, while others point to European influences. The recipe gained widespread popularity when printed on condensed milk can labels in the early 20th century, eventually becoming a staple dessert throughout Latin America and beyond.
Storage Information
Store any leftover tres leches cake covered in the refrigerator for up to 4 days. Be aware that the whipped cream topping will gradually lose volume over time, and the cake will become increasingly moist at the bottom. For the best texture after storage, allow the cake to sit at room temperature for about 15 minutes before serving. This cake does not freeze well once soaked with the milk mixture.
Frequently Asked Questions
- → How do I make the cake fluffy?
Beat the egg yolks and sugar until pale for a light base, and gently fold in stiff egg whites for an airy texture.
- → Should I refrigerate before serving?
Yes, refrigerate for at least 2 hours after soaking to allow the flavors to meld and the cake to chill.
- → Can I prepare the cake in advance?
Yes, you can prepare it a day ahead. Add whipped cream topping on the serving day for best results.
- → What if my milk mixture doesn't soak in entirely?
It's normal to have some milk mixture left. Serve it in a small ramekin alongside the cake for a delicious addition.
- → How long does the cake keep?
Store airtight in the fridge for up to 4 days. Note that the whipped cream may lose volume over time.