Hamdi Saidani This Tres Leches Cake Recipe is a moist and creamy recipe, which is made with sweetened condensed milk and evaporated milk. It’s a classic Latin American dessert, ready after chilling for at least 3 hours.
Tres Leches Cake Recipe Ingredients
- Nonstick cooking spray, for the cake pan
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 4 large eggs, separated
- 1 1/2 cups sugar
- 1/2 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 cups heavy cream, divided
- 3 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 tablespoon powdered sugar
- 1/2 teaspoon ground cinnamon
How To Make Tres Leches Cake Recipe
- Prep the oven and pan: Preheat the oven to 350°F. Spray and flour a 10-inch round cake pan (with 2-inch high sides), then line the bottom with parchment paper and grease the parchment.
- Make the cake batter: Sift the flour and baking powder together. In a separate large bowl, whip the egg whites until frothy. Gradually add the sugar and beat until stiff peaks form. Beat in the yolks one at a time. On low speed, add the flour mixture in three additions, alternating with the whole milk.
- Bake the cake: Pour the batter into the prepared pan and bake for about 30 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes.
- Soak the cake: Invert the slightly cooled cake onto a platter with a rim. Use a skewer to pierce the top of the cake all over. In a medium bowl, mix the sweetened condensed milk, evaporated milk, 1 cup of heavy cream, and the orange liqueur. Pour this mixture evenly over the warm cake.
- Chill the cake: Cover and refrigerate the cake until it is cold and has absorbed the milk mixture, at least 3 hours or overnight.
- Make whipped cream and serve: Just before serving, beat the remaining 1 cup of heavy cream with the powdered sugar until soft peaks form. Spread the whipped cream over the top of the chilled cake and sprinkle with ground cinnamon.
Recipe Tips
- How to get a light and airy cake? The key is to whip the egg whites to stiff, glossy peaks before gently folding in the other ingredients. This incorporates air into the batter, creating the light, sponge-like texture needed to absorb the three milks.
- Can I make this ahead of time? Yes, this cake is actually better when made a day ahead! Chilling it overnight gives the cake ample time to soak up all of the delicious milk mixture, resulting in a moister, more flavorful dessert.
- Why did my cake not absorb all the milk? If there’s a puddle of milk at the bottom, it could be that the cake was slightly over-baked and became too dense, or it wasn’t pierced enough. Be sure to poke holes all over the cake with a skewer to create channels for the milk to soak in.
- What does “Tres Leches” mean? “Tres Leches” is Spanish for “three milks.” The name comes from the three types of milk used to create the signature soaking liquid: sweetened condensed milk, evaporated milk, and heavy cream.
What To Serve With Tres Leches Cake
This is a rich and complete dessert that is perfect on its own. It’s best paired with a simple beverage to balance the sweetness.
- A strong cup of black coffee or espresso
- A tall glass of cold milk
How To Store Tres Leches Cake
- Refrigerate: This cake must be stored in the refrigerator because of the milk and cream. Cover it with plastic wrap or a cake dome, and it will stay fresh and delicious for up to 4 days.
Tres Leches Cake Nutrition Facts
- Calories: 420 kcal
- Carbohydrates: 55g
- Protein: 8g
- Fat: 19g
- Saturated Fat: 11g
- Sodium: 250mg
- Fiber: 1g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cake without the orange liqueur?
Absolutely. If you prefer a non-alcoholic version, you can simply omit the liqueur. The cake will still be incredibly moist and delicious.
Can I use a 9×13-inch pan instead of a round one?
Yes, a 9×13-inch pan is a very common choice for Tres Leches Cake. The baking time should be similar, but start checking for doneness around the 25-minute mark as it will be a thinner layer.
Why did my whipped cream get runny?
For the best, most stable whipped cream, make sure your heavy cream, mixing bowl, and whisk attachment are all very cold before you start whipping.
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Tres Leches Cake Recipe
Description
A light, airy sponge cake soaked in a sweet, creamy three-milk mixture and topped with a delicate whipped cream for a classic Latin American dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Prep a 10-inch round cake pan.
- Whip egg whites and sugar to stiff peaks. Beat in yolks, then alternate adding the dry ingredients and milk.
- Bake for 30 minutes. Cool for 10 minutes, then invert onto a rimmed platter.
- Pierce the warm cake all over with a skewer.
- Combine all “Milk Soak” ingredients and pour evenly over the cake.
- Chill for at least 3 hours or overnight.
- Top with whipped cream (made from “Topping” ingredients) and a sprinkle of cinnamon before serving.
Notes
- Whipping the egg whites properly is the most important step for a light, sponge-like cake.
- The cake is best made a day in advance to allow it to fully absorb the milk mixture.
- Be sure to use a serving platter with a rim to catch any excess milk soak.
- For the best whipped cream, ensure your cream and mixing bowl are well-chilled.
Tres Leches Cake Recipe
