Here’s a recipe for The Best Tres Leches Cake—a deliciously moist and sweet Latin American dessert soaked in three kinds of milk. It’s the perfect combination of light sponge cake and rich, creamy topping.
Ingredients:
For the cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
For the tres leches mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup whole milk (or heavy cream for an extra-rich flavor)
For the topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh fruit (like berries or sliced strawberries, optional for garnish)
Instructions:
1. Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix just until combined. Be careful not to over-mix.
- Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, poke several holes all over the cake using a fork or skewer. This will allow the milk mixture to soak in.
2. Prepare the Tres Leches Mixture:
- In a bowl or large measuring cup, combine the evaporated milk, sweetened condensed milk, and whole milk (or heavy cream). Stir well to combine.
- Pour the milk mixture evenly over the cooled cake. It will seem like a lot of liquid, but don’t worry! The cake will absorb it, becoming super moist and delicious.
3. Make the Whipped Topping:
- In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar using a hand mixer or stand mixer until soft peaks form. Add the vanilla extract and continue to beat until stiff peaks form. Be careful not to over-whip.
- Spread the whipped cream topping evenly over the soaked cake.
4. Chill and Serve:
- Refrigerate the cake for at least 2 hours, or ideally overnight, to allow the flavors to meld and the cake to fully absorb the milk mixture.
- Before serving, you can garnish with fresh fruit like berries, sliced strawberries, or even a sprinkle of cinnamon if you like.
Tips:
- Use a toothpick or skewer to poke holes all over the cake, but don’t go too deep. You want to ensure the milk mixture soaks into the cake, but you don’t want the cake to fall apart.
- You can experiment with the milk mixture by adding a splash of rum or coconut milk for different flavor variations.
- For extra flavor, you can toast coconut and sprinkle it on top with the whipped cream!
This Tres Leches Cake is incredibly moist, sweet, and indulgent—perfect for any special occasion or just when you’re craving something heavenly. Enjoy every bite!