Separating Eggs: While I recommend using room temperature eggs for baking, it is easier to separate the egg yolks from the egg whites when the eggs are cold (straight from the fridge). If you find it difficult to separate the eggs, you can use a small colander to catch the yolk, or you can separate the eggs first and then let them sit at room temperature for about 10-12 minutes.
Mix Gently: It’s crucial to fold the egg whites into the batter gently to prevent deflating the whipped egg whites. The air in the whipped egg whites helps lift the cake as it bakes, much like other leavening agents do.
Be Patient: Allow the cake to absorb the milk mixture for at least two hours before serving. I know waiting to eat it can be the hardest part of this recipe!
Storing: Store the cake in the refrigerator for 3-4 days. Though, it may not last that long, as this tres leches cake is just that good!
Freezing: Based on my experience as a chef, the best option is to freeze the cake before adding the frosting/topping and pouring the milk mixture over it. After many trials, I’ve learned that once the cake is drenched in the milk, it should be stored in the fridge. The cake, without the milk or frosting, can last in the freezer for up to 3 months if properly wrapped.
Baking Pan Size: We made this tres leches as a sheet cake by using a standard 9×13 baking pan. This size has tall enough sides to hold the sweet milk mixture.
Tres Leches Cake
Tres Leches Cake is a sweet, moist dessert that has become a staple in many Latin American celebrations. With its rich history and customizable nature, this dessert can be enjoyed by people with different tastes and dietary needs.
Ingredients
Cake:
- ▢ 1 cup all-purpose flour
- ▢ 1 1/2 teaspoons baking powder
- ▢ 1/4 teaspoon salt
- ▢ 5 large eggs
- ▢ 1 cup granulated sugar divided
- ▢ 1/3 cup whole milk
- ▢ 1 teaspoon vanilla extract
Three Milks:
- ▢ 1 can 12 ounces evaporated milk
- ▢ 1 can 14 ounces sweetened condensed milk
- ▢ 1/4 cup whole milk
Whipped Topping:
- ▢ 1 pint heavy whipping cream
- ▢ 3 tablespoons granulated sugar or powdered sugar
- ▢ 1/2 teaspoon vanilla extract
Garnishes:
- ▢ Ground cinnamon and/or fresh strawberries
Instructions
Cake:
- Preheat your oven to 350°F and lightly coat a 9×13 inch pan with non-stick cooking spray. In a large mixing bowl, combine the flour, baking powder, and salt.
- Separate the eggs into two bowls—place the egg whites in one and the yolks in the other. Add 3/4 cup of sugar to the egg yolks and, using an electric hand mixer, beat on high speed until the yolks become pale yellow. Then add the 1/3 cup whole milk and vanilla extract, stirring to combine.
- Pour the egg yolk mixture into the flour mixture and gently stir until just combined.
- In a separate bowl, use a handheld mixer or a stand mixer with the whisk attachment to beat the egg whites on high speed until soft peaks form (about 1 minute). With the mixer on medium-low, gradually add the remaining 1/4 cup sugar, then increase the speed to high and continue beating until the egg whites form stiff peaks, but are not dry.
- Carefully fold the beaten egg whites into the batter until just incorporated. Pour the batter into the prepared pan and spread it evenly with a spatula.
- Bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool completely.
Three Milks:
- In a large measuring cup or pitcher, combine the evaporated milk, sweetened condensed milk, and whole milk.
- Once the cake has cooled, use a fork to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake, ensuring it reaches the edges and is spread all around.
- Refrigerate the cake for at least 1 hour or overnight, allowing the milk mixture to soak into the cake.
Whipped Topping:
- Meanwhile, whip the heavy cream, sugar, and vanilla until stiff peaks form.
- Spread the whipped topping evenly over the cake. Garnish with ground cinnamon and fresh strawberries, if desired.