Looking for a soft, sweet, and milky cake to melt in your mouth? Well, you’ve found your next favorite recipe. You’ll soon find that every bite of the cake is like a bite straight out of heaven…one that simply melts in your mouth. Yum!
Tips for the Best Tres Leches:
Separate and Whisk the Eggs: Separating the egg whites and beating them until stiff before folding them back in adds fluffiness. This creates a light, spongy base to soak up the three milks without becoming too dense.
Let the Cake Cool Completely Before Adding Milk: A cooled cake will absorb the milk mixture more evenly. Pouring it while warm can make the cake too mushy.
Chill the Milk Mixture: Use cold milk when pouring over the cake. This slows absorption slightly, giving the cake more time to soak without becoming soggy in any spots.
Pierce the Cake Generously: Poke small holes all over the cake with a fork or skewer. This ensures the milk mixture gets into every part, creating an even, moist texture throughout.
Let It Rest Overnight: Tres leches tastes even better after resting in the fridge overnight. This allows the milk to penetrate fully and enhances the cake’s flavor and moistness.
Whipped Cream Stabilization: Add a bit of gelatin or powdered sugar to your whipped cream topping to help it hold its shape, especially if you’re preparing it in advance.
Top with Fresh Fruits or Cinnamon: Strawberries, mango slices, or a light dusting of cinnamon can bring a fresh, vibrant flavor contrast to the rich, milky base.
Easy, Moist Tres Leches Cake
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar separate into 3/4 and 1/4
- 2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs Separate egg whites from yolks
- 1/3 cup milk for the batter
- 1 cup milk for the drizzle
- 1 tsp vanilla
- 1 can sweetened condensed milk
Frosting
- 1/2 cup powdered sugar
- 2 cups heavy whipping cream
Instructions
- Preheat your oven to 350℉ or 185℃ and prepare a 9×13 baking pan with parchment paper and non-stick spray (or even butter).
- In a large bowl, combine your flour, baking powder, and salt.
- Beat your 5 eggs yolk with 3/4 cup sugar until the mixture is free of granules and is a pale/pastel yellow. Pour in 1/3 cup of milk and your vanilla. Mix until combined.
- Add your egg yolk mixture to your flour and stir gently until combined.
- In a separate bowl, whip your egg whites with 1/4 cup of sugar until stiff peaks forms. Add your egg white mixture to your egg yolk and flower mixture. Fold gently until combined evenly.
- Pour into pan and bake for 35 minutes, or until golden brown. Allow your cake to cool for 20 minutes.
- In a pitcher or bowl, combine one cup of milk with a can of condensed milk. Stir to combine.
- Pierce your cooled cake with a fork. Pour your sweetened milk mixture over your cake evenly. Allow the cake to absorb the mixture.
- In a small bowl, whip your whipping cream with the powdered sugar until stiff peaks form. Be careful not to over beat as to avoid curdles.
- Evenly spread your frosting on top of the cake. Allow the cake to chill for 10 hours before serving for optimal flavor…
- Decorate with cinnamon or fruits before serving.
- Enjoy!
