Tres Leches Cake is a traditional Latin American dessert that is incredibly moist and rich, thanks to the unique combination of three different kinds of milk: evaporated milk, sweetened condensed milk, and heavy cream. This cake is perfect for special occasions and celebrations, offering a delightful and indulgent treat that’s loved by many.
Ingredients:
- 1½ cups all-purpose flour
- ½ cup unsalted butter, melted
- 5 eggs
- 1 teaspoon baking powder
- 2 cups white sugar, divided
- 2 cups whole milk
- 1½ teaspoons vanilla extract, divided
- 1½ cups heavy whipping cream
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a medium bowl, whisk together the flour and baking powder. Set aside.
- Mix the Batter:
- In a large bowl, beat the eggs with 1 cup of sugar until light and fluffy. Add the melted butter and 1 teaspoon of vanilla extract, and mix well.
- Gradually add the flour mixture to the egg mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing just until combined.
- Bake the Cake:
- Pour the batter into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the baking dish.
- Make the Tres Leches Mixture:
- In a medium bowl, combine the evaporated milk, sweetened condensed milk, and ½ cup of the heavy whipping cream. Mix well.
- Soak the Cake:
- Once the cake is cool, poke holes all over the top using a fork or a skewer.
- Slowly pour the tres leches mixture over the cake, allowing it to soak in. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
- Prepare the Whipped Topping:
- In a large bowl, beat the remaining 1 cup of heavy whipping cream with 1 cup of sugar and ½ teaspoon of vanilla extract until stiff peaks form.
- Top the Cake:
- Spread the whipped cream evenly over the top of the soaked cake.
- Serve:
- Cut the cake into squares and serve chilled. Optionally, you can garnish with fresh berries or a sprinkle of cinnamon.
Cook’s Tips and Variations:
- Fruit Toppings: Fresh strawberries, blueberries, or raspberries make a wonderful garnish for this cake.
- Cinnamon: A light dusting of cinnamon on top of the whipped cream adds a warm, spicy note.
- Make Ahead: This cake tastes even better when made a day in advance, allowing the flavors to meld together.
- Lighter Option: Substitute half-and-half for the heavy cream to reduce the fat content.
Frequently Asked Questions (FAQs):
Q: Can I make this cake gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it contains xanthan gum for best results.
Q: How long does this cake last in the refrigerator? A: Tres Leches Cake can be stored in the refrigerator for up to 4-5 days. Keep it covered to maintain its moisture and freshness.
Q: Can I freeze Tres Leches Cake? A: Freezing is not recommended, as the texture may change and become too soggy when thawed.
Q: What can I serve with Tres Leches Cake? A: This cake pairs well with a cup of coffee or a scoop of vanilla ice cream. Fresh fruit also complements the creamy texture and flavor.
Q: Is it possible to make this cake without eggs? A: You can try using an egg substitute or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for an egg-free version, but the texture and flavor may vary.
Tres Leches Cake is a delightful and decadent dessert that is sure to impress. Its unique combination of three milks creates a moist and flavorful cake that melts in your mouth. Whether you’re serving it for a special occasion or just because, this cake is bound to be a hit. Enjoy the rich, creamy, and indulgent flavors of this classic Latin American treat!
