Tres Leches Milk Cake Recipe

All-purpose flour: The base ingredient for the cake, providing structure and texture.

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

Salt: Enhances the flavors and balances the sweetness in the cake.

Eggs: Used for both the yolks and whites, they add richness and help with the cake's structure.

Granulated sugar: Sweetens the cake and helps in achieving a light and airy texture.

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

Vanilla extract: Provides a warm and aromatic flavor to the cake.

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

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

When preparing the egg whites, ensure that your mixing bowl and beaters are completely clean and free of any grease or residue. Even a small amount of fat can prevent the egg whites from reaching their full volume. Start beating the egg whites on low speed until they become frothy, then gradually increase the speed. This gradual increase helps to stabilize the egg whites, allowing them to form soft peaks before you add the sugar. Once the sugar is incorporated, continue beating until stiff peaks form, which will give your cake a light and airy texture.

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

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

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.

• large eggs - Substitute with medium eggs: Use 6 medium eggs instead of 5 large eggs to maintain the same volume and structure.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness level and can add a slight caramel flavor.

• whole milk - Substitute with 2% milk: 2% milk can be used with minimal impact on the cake's texture and flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, though it is stronger, so use half the amount.

• 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 similar sweet and creamy consistency.

• whole milk - Substitute with heavy cream: Heavy cream adds richness and a creamy texture, enhancing the cake's moistness.

• To ensure your tres leches cake remains as delightful as the day it was made, store it in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to prevent it from absorbing any unwanted flavors or drying out.

• If you plan to enjoy the cake over several days, slice it into individual portions before storing. This makes it easier to grab a piece whenever the craving strikes without exposing the entire cake to air repeatedly.

• For those who wish to savor the tres leches cake at a later date, freezing is an excellent option. First, allow the cake to soak up the milk mixture and chill in the refrigerator for at least 4 hours. Once it's well-soaked, cut the cake into serving-sized pieces.

• Wrap each piece tightly in plastic wrap, ensuring no part of the cake is exposed. Then, place the wrapped pieces in a freezer-safe bag or container. This double-layer protection helps maintain the cake's moisture and flavor.

• When you're ready to indulge in a frozen slice of tres leches cake, transfer the desired number of pieces from the freezer to the refrigerator. Allow them to thaw slowly overnight. This gradual thawing process helps preserve the cake's texture and prevents it from becoming soggy.

• For an extra touch of freshness, top the thawed cake with a dollop of freshly whipped cream or a sprinkle of cinnamon before serving. This little addition can elevate the flavors and make it feel like a freshly made dessert.

• Preheat your oven to 325°F (165°C). Place the Tres Leches Milk Cake in an oven-safe dish, cover it with aluminum foil to prevent drying, and warm it for about 10-15 minutes. This method helps maintain the cake's delightful texture while gently warming it through.

• If you're in a hurry, use the microwave. Place a slice of the cake on a microwave-safe plate, cover it with a microwave-safe lid or another plate to trap moisture, and heat it on medium power for 20-30 seconds. Check the temperature and repeat if necessary, but be cautious not to overheat, as this can cause the cake to become rubbery.

• For a more indulgent experience, consider using a steam method. Place the cake on a heatproof plate and set it over a pot of simmering water, ensuring the water doesn't touch the plate. Cover the pot with a lid and let the steam gently warm the cake for about 5-7 minutes. This method keeps the cake moist and enhances its luscious texture.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake in the air fryer basket, cover it loosely with foil, and heat for 5-7 minutes. This method can give the cake a slightly crisp edge while keeping the inside soft and creamy.

• For those who enjoy a chilled treat, simply allow the cake to sit at room temperature for about 15-20 minutes. This will take the chill off without losing the cake's delightful, creamy texture.

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

• 9x13 inch baking dish: The container in which the cake batter is poured and baked.

• Whisk: Utilized to mix the dry ingredients and to whisk the egg yolks with sugar.

• Mixing bowl: A large bowl for combining the flour, baking powder, and salt, as well as for mixing the egg yolk mixture.

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

• Spatula: Used to gently fold the egg yolk mixture into the flour mixture and to fold the egg whites into the batter.

• Toothpick: A tool to check if the cake is done by inserting it into the center and ensuring it comes out clean.

• Small bowl: Used to whisk together the evaporated milk, sweetened condensed milk, and whole milk.

• Refrigerator: Necessary for chilling the cake for at least 4 hours or overnight to allow the milk mixture to soak in.

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

• Measuring spoons: Used for measuring smaller quantities like baking powder, salt, and vanilla extract.