There are a lot of cakes I’ve tried before but one cake struck my heart in particular, the Tres Leches Cake. The name literally translates to three milk cake, and as you can see with my other desserts, I love my cakes creamy, milky, or fluffy. And if you’re looking for steps on how to make tres leches cake, today is your lucky day! I’ll share with you the secret of making your own version of this Mexican cake so you’d skip the store-bought ones.
What is Tres Leches Cake?
Although it is associated with Mexico today, this dessert traces its roots back to 19th century Europe where the practice of reconstituting leftover food was widely popular. Examples of this are seen in the English trifle and Italian tiramisu as leftover biscuits, cookies, or cake was used as the main ingredient. The practice was carried over to Mexico with the help of Europe’s heavy influence on the country. The initial recipe included a wine-soaked cake topped with custard. The recipe developed then to the one we know and love today; replacing the wine with three types of milk absorbed by the cake resulting in a very moist and milky baked treat.
Tres Leches Ingredients
This easy Tres Leches Cake is made up of three parts: the spongy cake itself, the smooth and creamy topping, and of course, the Tres Leches. Let’s take a closer look at these parts and see why this cake should be on your to-do list.
Spongy Cake
The cake itself must be spongy enough so that it absorbs all of the milk we’re going to put in it, but should also be tight enough so that it wouldn’t easily crumble. It should also have a distinct taste to give it an extra personality. To do this, we’ll be using all-purpose flour, baking powder so that our cake would rise; whole milk, granulated sugar, vanilla extract and salt to give our cake base some flavor, and eggs to bind it all together.
Tres Leches
Tres Leches is a mixture of three types of milk (thus the name). For this recipe, we’ll be using whole milk or coconut milk for the regular milk type, sweetened condensed milk, and evaporated milk. It should be liquid enough so that the cake could absorb it easily.
Whipped Cream Topping
Just like in any relationship, we’ll try to be as faithful as possible to our origins. Well, keep the alcoholic bit in our topping. For this, we’ll use rum along with vanilla extract (see my HOMEMADE HERE), heavy whipping cream, and granulated sugar. It would still be pretty sweet with a kick of fun personality. And finally, dust it off with cinnamon spice for that sweet aromatic finishing.
How to Store Tres Leches Cake
It is best to consume Tres Leches Cake within the first 48 hours after it’s made. You can also refrigerate the cake for about 4 to 5 days. Take note that the longer you keep it, the whipped cream topping deflates over time, and the cake base becomes soggy. But it’s still very delicious, though!
Other Dessert Recipes To Try
If you’re looking for other party desserts to try at home or to gift a friend, well, you’re in luck again. You will surely love these dessert recipes below.
Flan Recipe Tiramisu German Chocolate Cake New York Cheesecake
How to Make Tres Leches Cake
Cake Batter
Preheat oven to 350F°/177C°. Spray a 9×13-inch cake pan with baking spray or grease with butter and flour. Set aside. Sift the flour, baking powder, and salt into a large bowl. Set aside. Break the eggs, then separate the egg whites from the yolk. Place yolks in a medium bowl and add the egg whites to another bowl. Using a hand mixer, whisk together the egg yolks, and sugar until the yolks become pale yellow. Add the milk and vanilla extract to the egg yolk mixture. Then slowly pour the egg yolk mixture to the flour mixture; stir to combine.
Beat the egg whites at high speed until soft peaks form. Gently fold in the egg white mixture to the batter until just combined. Do not over mix.
Pour the cake batter into the greased pan and place in the oven. Bake for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Tres Leches
In a medium bowl or pouring jar, combine evaporated milk, coconut milk, and condensed milk. Using a wooden skewer, pierce the cake with holes then slowly pour ALL the milk all over the surface of the cake; making sure to pour near the edges and all around the cake. Refrigerate the cake for at least an hour or overnight for the milk to fully penetrate the cake.
Whipped Cream Topping
Whip the cream, vanilla extract, rum, and sugar. Spread it over the entire surface of the cake. Sprinkle with cinnamon. Refrigerate until ready to be served. Decorate with strawberries or cherries. Serve cold.
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