Tres Leches Cake

Introducing our heavenly Tres Leches Cake, a traditional Latin American dessert that will transport your taste buds to a whole new level of sweetness. This rich and creamy cake is made with a light and fluffy sponge cake, soaked in a mixture of three types of milk – evaporated milk, sweetened condensed milk, and heavy cream – and topped with a cloud of whipped cream, and fresh strawberries. Perfect for any special occasion or simply as a treat for yourself, our Tres Leches Cake is sure to become a new favorite.

The name "Tres Leches" literally means "Three Milks" in Spanish, referring to the three types of milk used in the recipe: evaporated milk, sweetened condensed milk, and heavy cream.

Tres Leches cake is a popular dessert in Latin America, and its origins can be traced back to Mexico. However, it's popularity has spread to other countries in Central and South America, as well as the United States. It's now considered a classic and beloved dessert in many countries.

FAQs

Q: Can I use a different type of milk for the milk mixture?

A: While traditional Tres Leches cake calls for a combination of evaporated milk, sweetened condensed milk, and heavy cream, you can experiment with different types of milk. However, keep in mind that the texture and flavor of the cake may change.

Q: Can I make this cake gluten-free?

A: Yes, you can substitute the cake flour with gluten-free flour and it should work just as well.

Q: Can I use a different type of fruit for garnish?

A: Absolutely! Strawberries are traditional, but you can use any type of fruit that you like. Some popular options include kiwi, pineapple, and mango.

Q: Can I make the cake ahead of time?

A: Yes, you can make the cake ahead of time and keep it in the refrigerator until ready to assemble. Just make sure to keep the cake well covered to prevent it from drying out.

Q: Can I freeze the cake?

A: Yes, you can freeze the Tres Leches cake after it has been assembled and frosted. Just wrap it well in plastic wrap and aluminum foil, and it will keep in the freezer for up to 2 months.

Q: Can I use regular milk instead of whole milk?

A: Yes, you can use regular milk instead of whole milk for the cake batter and the milk mixture, but the taste and texture may be slightly different.

Make it

Make it stand out.

INGREDIENTS:

For the Cake

3 2/3 cups cake flour 450g

2 1/4 cups granulated sugar 480g

2 tsp baking powder

2 tsp kosher salt

1.5 cups whole milk 355ml, room temperature

8 large egg whites at room temperature

1 tbsp vanilla extract 15mL

17 tbsp unsalted butter 240g, room temperature

1/3 cup sour cream 80ml, room temperature

For the Milk Mixture:

3/4 cup whole milk 177ml

14 oz sweetened condensed milk 397g

12 fl oz evaporated milk 354mL

For the Frosting:

3 cups heavy whipping cream 710ml, cold,

1 cup confectioner's sugar

1 tsp vanilla extract

For the Assembly:

9 strawberries hulled and sliced

1 sprig mint

Instructions

For the Cake:

Preheat the oven to 350F. Prepare a 13" x 9" sheet cake pan by adding parchment paper.

In a standing mixer, sift in the flour, baking powder, salt, and sugar. Give it a whisk and set aside.

In a large bowl, add egg whites, milk, vanilla, almond extract, and sour cream. Whisk together.

Attach a paddle attachment to the stand mixer. Add room-temperature butter in cubes or pieces.

On medium speed, beat ½ of the wet mixture into the crumby dry mixture. Scrape the bowl down and add the remaining wet mixture. Beat until combined.

Pour the batter into the prepared sheet cake pan.

Bake for 30 - 35 minutes and/or until a toothpick inserted comes out clean.

Let the cake cool to room temperature.

For the Syrup:

Add the three kinds of milk into a large bowl, whisk together and set aside. You can add more milk to cut the sweetness if desired.

For the Frosting:

In a stand mixer fitted with a whisk attachment, add heavy whipping cream, and confectioners sugar.

Beat on high until whipped.

Add vanilla extract. Give it another whip on high.

For the Assembly:

I trimmed the sides and top of the cake. You don't have to do this, but I wanted a nice fresh edge.

Slowly drizzle on the tres leches on the cake. You can poke holed all over the cake to make more room for the sweet milk mixture if desired.

Use an ice cream scooper to add the frosting.

Smooth with an offset spatula.

Garnish each piece with a fan of strawberry slices and a sprig of mint. Enjoy!