Tres Leches Cake Recipe

All-purpose flour: A versatile flour that forms the base of the cake, providing structure and texture.

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

Salt: Enhances the flavors in the cake, balancing the sweetness.

Eggs: Separated into yolks and whites, they contribute to the cake's richness and structure.

Granulated sugar: Sweetens the cake and is used in both the batter and the whipped cream topping.

Whole milk: Adds moisture and richness to the cake batter.

Vanilla extract: Infuses the cake and whipped cream with a warm, aromatic flavor.

Evaporated milk: A concentrated milk that adds creaminess to the soaking mixture.

Sweetened condensed milk: Provides sweetness and a thick, syrupy texture to the soaking mixture.

Heavy cream: Whipped to form a light and airy topping for the cake.

When making a tres leches cake, it's crucial to achieve the right texture for the egg whites. Beating the egg whites to stiff peaks ensures that the cake will have a light and airy texture. To test for stiff peaks, lift the beaters out of the egg whites; the peaks should stand up straight without drooping. This step is essential for incorporating air into the batter, which helps the cake rise and gives it a delicate crumb. Additionally, when folding the egg whites into the batter, use a gentle hand to avoid deflating the mixture. This technique will help you achieve the perfect tres leches cake.

• 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.