Tres Leches Cake Recipe

All-purpose flour: The main dry ingredient that gives the cake structure and body.

Baking powder: A leavening agent that helps the cake rise and become fluffy.

Salt: Enhances the flavors and balances the sweetness.

Eggs: Separated into yolks and whites, they add richness and help with the cake’s light texture.

Granulated sugar: Sweetens the cake and helps create a tender crumb.

Whole milk: Adds moisture and richness to the batter.

Vanilla extract: Adds a warm, sweet flavor that complements the milky soak.

Evaporated milk: A canned milk that’s thicker than regular milk, used to soak the cake and keep it moist.

Sweetened condensed milk: A very sweet, thick milk that adds richness and sweetness to the soak.

Heavy cream: Whipped to make the topping light and creamy.

One of the trickiest parts of this Tres Leches Cake recipe is folding the egg whites into the batter. It might sound fancy, but it’s really just about being gentle so you don’t lose all the air you worked hard to whip in. Here’s how you can do it step by step:

1. Use a big spoon or a rubber spatula to scoop some of the egg whites.
2. Gently lift the batter from the bottom of the bowl and fold it over the egg whites. Think of it like folding a letter—fold, turn the bowl a little, and fold again.
3. Keep doing this slowly and carefully until the egg whites are mixed in but you still see some fluffy bits. That means you didn’t overmix!

Why does this matter? When you beat the egg whites until stiff peaks form, you’re trapping air inside. This air helps make the cake light and fluffy. If you stir too hard or too fast, the air escapes and your cake can turn out dense or flat. So, folding carefully keeps the texture just right.

I remember the first time I tried this, I got impatient and mixed the egg whites too much. The cake was tasty but definitely not as fluffy as I wanted. Now, I remind myself to slow down and treat the batter like it’s delicate. It’s a little extra work, but the soft, airy cake is totally worth it! Plus, it feels kind of fun to fold like a pro once you get the hang of it.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a lighter and more tender cake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to mimic the leavening effect of baking powder.

• whole milk - Substitute with 2% milk: 2% milk can be used if you want a slightly lighter texture without significantly altering the taste.

• granulated sugar - Substitute with coconut sugar: Coconut sugar adds a subtle caramel flavor and is less processed than granulated sugar.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile that complements the cake.

• evaporated milk - Substitute with half-and-half: Half-and-half can mimic the creamy texture of evaporated milk, though it is slightly richer.

• sweetened condensed milk - Substitute with coconut milk and sugar: Simmer coconut milk with sugar until thickened to create a dairy-free alternative.

• heavy cream - Substitute with coconut cream: Coconut cream is a rich, non-dairy alternative that whips up similarly to heavy cream.

• granulated sugar - Substitute with powdered sugar: Powdered sugar dissolves more easily and can be used in whipped cream for a smoother texture.

• To keep your tres leches cake fresh and delightful, store it in the refrigerator. Cover the cake tightly with plastic wrap or place it in an airtight container to prevent it from absorbing any unwanted odors from the fridge. The cake can be stored this way for up to 3-4 days, maintaining its moist and creamy texture.

• If you plan to freeze your tres leches cake, first ensure it has been thoroughly soaked and chilled in the refrigerator for at least 4 hours. This helps the cake absorb all the milky goodness before freezing.

• Once the cake is ready for freezing, cut it into individual servings. This makes it easier to thaw only what you need later. Wrap each piece tightly in plastic wrap, ensuring no part of the cake is exposed to air.

• After wrapping, place the pieces in a freezer-safe bag or container. Label the container with the date to keep track of its freshness. The cake can be frozen for up to 2 months.

• When you're ready to enjoy a slice, transfer the desired number of pieces from the freezer to the refrigerator. Allow them to thaw slowly overnight. This gradual thawing helps maintain the cake's texture and flavor.

• Before serving, whip up some fresh heavy cream with a touch of sugar and vanilla extract to top your tres leches cake. This final flourish will bring back the cake's original charm and make it taste as if it were freshly made.

• Preheat your oven to 325°F (160°C). Place the Tres Leches Cake in an oven-safe dish and cover it loosely with aluminum foil to prevent it from drying out. Warm it for about 10-15 minutes, checking occasionally to ensure it doesn't overheat.

• If you're in a hurry, use the microwave. Place a slice of Tres Leches Cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 20-30 seconds, checking to make sure it doesn't get too hot and lose its delightful texture.

• For a more unconventional method, use a steamer. Place the Tres Leches Cake on a heatproof plate and set it in a steamer basket. Steam gently for about 5 minutes, which will help maintain its moistness and texture.

• If you have an air fryer, set it to a low temperature, around 300°F (150°C). Place the Tres Leches Cake inside for about 5 minutes. This method can give a slightly crisp edge while keeping the inside soft and creamy.

• For those with a sous vide machine, seal the Tres Leches Cake in a vacuum bag and immerse it in a water bath set to 140°F (60°C) for about 20 minutes. This gentle method ensures even heating without compromising the cake's signature moistness.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan where the cake batter is poured and baked.

• Whisk: Used to combine dry ingredients like flour, baking powder, and salt.

• Mixing bowl: A large bowl for mixing the flour mixture and another for beating egg yolks and sugar.

• Electric mixer: Helpful for beating egg yolks with sugar and for whipping egg whites to form peaks.

• Spatula: Used to gently fold mixtures together without deflating the batter.

• Toothpick: A simple tool to check if the cake is baked through by inserting it into the center.

• Small bowl: Used for whisking together the three types of milk for soaking the cake.

• Refrigerator: Necessary for chilling the cake after it has been soaked with the milk mixture.

• Measuring cups: Essential for accurately measuring ingredients like flour, sugar, and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder and vanilla extract.

• Hand mixer: Useful for whipping the heavy cream with sugar and vanilla to create the topping.

• Spreader or offset spatula: Used to evenly spread the whipped cream over the cake before serving.

Prepare ingredients in advance: Measure and separate the eggs, sugar, and flour mixture before starting to streamline the process.

Use a stand mixer: A stand mixer can save time when beating the egg yolks and egg whites to the desired consistency.

Chill the cake quickly: Place the cake in the freezer for a short time to speed up the cooling process before adding the milk mixture.

Make whipped cream ahead: Prepare the whipped cream topping while the cake is chilling to save time before serving.