The Ultimate Tres Leches Cake
I’m thrilled to share my recipe for Tres Leches Cake, the ultimate dessert for anyone with a sweet tooth. This cake is pure magic – soft, moist, and utterly delicious. With its irresistible combination of sponge cake soaked in three types of milk and topped with whipped cream and fresh berries, this dessert is sure to be a crowd-pleaser at any gathering. Every bite of this Tres Leches Cake is a heavenly experience, as the milk mixture soaks into the sponge cake, creating a velvety texture that melts in your mouth. The cake is simple to make and uses ingredients that you probably already have on hand, but the end result is nothing short of amazing. Plus, with the option to add a splash of rum to the milk mixture, this cake is perfect for adult-only occasions or to add a little extra kick to your dessert. Whether you’re celebrating a special occasion or just craving something sweet, this Tres Leches Cake is sure to satisfy your sweet tooth and leave you wanting more! In fact, I fell so in love with this cake that I even developed a whole other recipe around it. I took everything that I love about Tiramisu and created the ultimate rum-filled Tiramisu Tres Leches Cake!
Eggs – You will need to separate some room temperature large eggs for the batter. The yolks are used to give the cake richness and the whites make it light and fluffy. Sugar – Simple white granulated sugar is used to sweeten the batter and stiffen the whipped egg whites. Vanilla Extract – Always use pure vanilla extract for the best flavor. Flour – Basic all-purpose flour will do the trick, but cake flour is another option. Baking Powder – Used as a leavening agent to give the cake rise along with the whipped egg whites. Salt – Just a bit of salt is used to balance the sweetness and round out the flavors of the cake. Milk – Any kind of regular milk will work, but I suggest using whole milk or 2%.
Sweetened Condensed Milk – Adds sweetness and lovely to the texture of the cake. Evaporated Milk – It’s condensed milk without any added sugar. Milk – I suggest using whole milk or 2% for the best results. Rum – This ingredient is optional but takes this already delicious cake to a whole other level!
Whipped Cream – Used to create a lovely light and creamy top layer! You can also use cool whip if you prefer. Cocoa Powder – A dusting of Dutch processed cocoa powder gives the cake a touch of chocolatey goodness. Fresh Berries – Strawberries, blueberries, and raspberries all make a wonderful addition to this dessert.
This cake recipe is foolproof! I do recommend using a stand mixer or electric hand mixer to make the batter, but other than that if you follow my simple instructions it’s an easy breezy recipe. The first step is to preheat your oven to 375°F (191°C) so that it’s nice and hot once your batter is made. Then spray a 9×13-inch cake pan with nonstick cooking spray or grease it with vegetable oil to prevent the cake from sticking. To begin, start by separating all the eggs and putting the egg whites in a separate bowl for later. Then put the egg yolks, ⅔ cup of sugar, and vanilla extract in a separate large bowl and beat the ingredients together for about 2 minutes with a mixer on high speed until the mixture is thick and pale in color. Next, mix the flour, baking powder, and salt together with a whisk in another bowl. Then add half of the dry ingredients to the egg yolk mixture and whisk everything together until it’s well combined. Now, whisk in the milk followed by the rest of the dry ingredients making sure to mix the batter well. The cake batter will be pretty thick at this point. This step is fairly important and makes the cake light and fluffy. To start, beat the egg whites with a mixer on high speed until stiff peaks form. This can take anywhere from 4 to 5 minutes. Next, add 3 tablespoons of sugar and continue beating the egg whites for another minute or until the sugar is fully incorporated. Then use a rubber spatula to very carefully fold the whipped egg whites into the cake batter. After the egg whites have been folded into the batter, pour it into the greased prepared pan. Now, put the cake in the oven to bake for 20 minutes or until a toothpick comes out clean. Then when the cake is done, let it cool in the pan for 10 minutes. While the cake is cooling, whisk all the milk sauce ingredients together in a medium bowl. Next, use a fork to pierce the entire surface of the cake with little holes. Then slowly pour the milk mixture evenly over the whole cake. Now, cover the pan with plastic wrap and put the cake in the fridge for at least 3 hours and up to overnight. To finish the recipe, spread the whipped cream evenly over the surface of the cake. Then dust it with some cocoa powder and top it with some fresh berries if you like.
How to Store Leftovers
Store leftover cake in airtight container in the fridge for 4 to 5 days. While it’s not recommended to freeze Tres Leches Cake due to its texture, you can freeze the unfrosted cake and then add the milk mixture and toppings after thawing.
Other Delicious Cakes To Try
Red Velvet Cake Cheesecake Recipe German Chocolate Cake Carrot Cake Tiramisu Tres Leches Cake Rum Baba
