This Tres Leches cake recipe is simply the best! Immersed in a mixture of three milk and seasoned with whipped cream, it is light but creamy and humid without being soaked or springs. The perfect dessert for every occasion!
I can’t think of a single celebration that grows that did not have the Tres Leches cake on the table. Birthdays, quinceañaras, baptismimi, graduation – this cake was always a must! Is it the type of dessert that makes everyone’s eyes illuminate when they see it and once you do a bite? Game over.
It is light and creamy, sweet but not overwhelming and perfectly imbued without being a fraudic or springs. And the best part? It’s easy to do at home!
What is Tres Leches Cake?
The Tres Leches cake (which means “three cake milk”) is a popular Mexican and Latin American dessert made with a light sponge cake that is immersed in a mixture of three milk – sugary condensed milk, evaporated milk and whole milk – and seasoned with mixed cream.
It is light and airy thanks to the egg whites that are whipped and folded in the batter and soaked in the creamy blend of milk without being soaked or soft. It’s really the best cake!
Ingredients you need
- Sweetened condensed milk: The first milk in the three -way mixe la la la la milk. It adds sweetness and is dense and creamy.
- Evaporated milk: The second milk in the three mix the la Lampi. He adds wealth and creaminess without making the cake too heavy.
- Whole milk: The third milk in the three -way mixture la Lampi. It helps to balance sweetness.
- Egg: The yolks and whites are beaten separately to create a light and airy consistency.
- Cinnamon and vanilla extract: He adds warm and traditional Mexican and Latin American flavors.
- Heavy cream: Used to make the soft cream tanna mounted.
These are just some of the key ingredients. For the complete recipe, see the recipe card under.
How to make the Tres Leches cake
Mix the wet and dry ingredients: Add the flour for all uses, baking powder, cinnamon and salt in a bowl and yolks, sugar, vanilla extract and milk in another bowl. So mix together until they are just combined.
Beat the egg whites: In a large separated bowl, beat the egg whites and sugar above until shiny and rigid peaks are formed.
Fold: Gently fold the hawes of rigid egg in the batter until they are simply combined and do not remain white stripes.
Baking: Pour the batter into a well -made pan of 9 × 13 inches and cook for 30 minutes or until a toothpick inserted in the center is clean. Let the cake cool completely.
Forums: Use a fork or a wooden skewer to hit the holes on the whole cake (make sure to go all the way) to help the three -way mix to immerse yourself completely.
Pour and immerse: Add the sugary condensed milk, the evaporated milk and the whole milk in a large bowl, then pour over the entire top of the cake. Cover and keep in the refrigerator for at least 2 hours, preferably during the night, to allow the cake to completely absorb the liquid.
Top with whipped cream and serve: Beat the heavy cream, sugar and vanilla extract together in a large bowl on high peaks more rigid and spread over the entire top of the cake. Sprinkle with a sprinkling of cinnamon and serve with strawberries, if desired.
Suggestions for recipes
- Whip the egg whites in a clean bowl. Make sure the bowl you use to whip your egg whites with rigid peaks is completely clean and dry. Any fat, water or residues can prevent whites from mounting correctly.
- Do not exceed the batter. When the egg whites are combined with the rest of the batter, gently folded to maintain as much air as possible until they remained pieces or egg stripes. This is what helps keep the cake soft. I like to use a rubber or silicone spatula for this step.
- Let it immerse. The longer it is longer, the better it becomes! I recommend at least 2 hours, but during the night it is ideal for distributing all the humidity.
Frequent questions
No. The Tres Leches cake should be humid but not molliccic or soft. The sponge cake should absorb the mixture of three La la Lampi without completely disintegrating and falling into pieces.
The Tres Leches cake must immerse itself for a minimum of 2 hours, but preferably during the night, to allow the mixture of three Laggi to absorb completely and uniformly.
A kind of. I recommend cooking the cake, let it cool completely, wrap it in a plastic wrap and put it in a large bag to avoid the option of the freezer. It can be kept in the freezer for a maximum of 3 months. To serve, let it completely defrost, then follow the remaining instructions to immerse the cake in the three laggi mixture and add with whipped cream.
Do in advance and archive
- Do in advance: The Tres Leches cake is perfect for preparing in advance since it is often better after it has immersed during the night. It can be prepared 3 days in advance, but the whipped cream should be distributed on the cake just before serving for the best flavor and consistency.
- Conservation: The leftovers can be kept covered in the refrigerator for a maximum of 5 days.
Do you want more variations of leaches cake? Try my Tres Leches chocolate cake, the Tres Leches pumpkin cake and the Apple Tres Leches pie.
🌟 Did you make this recipe? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others. 🌟
Prevent the screen from becoming dark
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Create the cake: Preheated the oven at 350 ° F. Freely grease a 9 × 13 -inch baking tray with kitchen spray, olive oil or butter and set aside.
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In a large bowl, add the flour, baking powder, cinnamon and salt.
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In an medium bowl, beat the egg yolks together and ¾ cup of granulated sugar at the top using a laptop or a mixer for about 1 minute until the yolks are pale yellow color. Add the vanilla extract and whole milk and mix again until it is combined.
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Pour the wet ingredients into the dry ingredients and mix until they combine to form a batter.
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In another large bowl, beat the egg whites and remaining ¼ cup of high -speed granulated sugar using a portable or support mixer to form shiny and rigid peaks.
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Gently bend the rigid egg whites in the batter with a silicone spatula, scraping the sides and the bottom of the bowl as needed, until they remain only combined and remain white stripes.
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Pour the batter into the prepared pan and cook for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Put aside to cool at room temperature, then hit the holes on the whole cake with a fork or skewer.
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Prepare the milk mixture: Bang the whole milk together, the sugary condensed milk and the evaporated milk in an medium bowl.
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Slowly pour the milk mixture over the entire top of the cake. Cover and keep in the refrigerator for at least 2 hours, preferably during the night, to allow the cake to cool completely and absorb the liquid.
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Take the TOPING mounted: Beat the heavy cream, sugar and vanilla extract in a large bowl above using a portable mixer or support to form rigid peaks. Cover and keep in the refrigerator until it is ready to serve.
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Distribute the topping mounted on the whole cake. Garnish with dusting of cinnamon and sliced strawberries if you wish.
To make the sponge cake light and airy, the crucial step is to beat the egg whites until shiny peaks are formed and then bend them gently in the batter of the cake. The air bubbles and the volume of the egg whites help to maintain the sponge soft and light, even after having immersed La la la Lampi in the mixture.
Service: 1slice | Calories: 312Kcal | Carbohydrates: 34G | Protein: 6G | Fat: 17G | Saturated fat: 10G | Polynsaturo fat: 1G | Monolysatuine fat: 5G | Trans fat: 0.01G | Cholesterol: 125mg | Sodium: 179mg | Potassium: 116mg | Fiber: 0.4G | Sugar: 22G | Vitamin A: 726Iu | Vitamin C: 0.2mg | Soccer: 125mg | Iron: 1mg
Nutritional information is calculated automatically, so they should only be used as approximation.
This post was originally published in February 2018 and has been updated with new more useful photos and suggestions.
Photography by Ashley McLaughlin and Erin Jensen.
