Tres Leches Cake

Tres Leches Cake is a must-try dessert! This delicacy boasts a rich and moist texture, soaked in a blend of three milks, resulting in a decadently sweet and refreshing treat. Loved by even the pickiest eaters, it’s a dessert that always garners compliments whenever it’s served.

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Immerse yourself in the decadent delight of our Tres Leches Cake. Picture a light and airy sponge cake, soaked to perfection in a trio of creamy milks – condensed milk, evaporated milk, and heavy cream. Each forkful is a symphony of moistness and sweetness, as the sponge absorbs the rich and velvety blend of milks. Topped with a fluffy layer of whipped cream and garnished with fresh strawberries, this traditional Latin American dessert is a true sensation for the taste buds. Whether you're savoring a slice on a special occasion or simply indulging in a sweet treat, our Tres Leches Cake promises a culinary journey that's both luxurious and comforting

Tres Leches Cake is undeniably one of the best cakes worldwide! Personally, I might be a bit biased because I adore sweetened condensed milk and cream, both of which are key ingredients in this cake. I find it ideal for serving in the summer, as it’s chilled and incredibly refreshing, although it’s a year-round favorite!

This cake is perfectly sweet, decadent, and incredibly satisfying. And this version includes butter!

If you browse tres leches recipes online, you’ll notice a divide: some include one stick of butter, while others contain none. That’s just the way it is! But when given the choice, I’m all for adding butter—it adds that extra touch of richness and flavor.

Tres Leches Cake Ingredients:

  • Cake flour: Typically found alongside all-purpose flour in most grocery stores.
  • Baking powder: Provides lift and fluffiness to the cake.
  • Unsalted butter: Salted butter works too; just skip the additional salt in the recipe (since there’s usually about 1/4 tsp salt per 1/2 cup of salted butter).
  • Vanilla: Regular or Mexican vanilla both work well in this recipe.
  • Salt: Enhances the flavors of the cake.
  • Granulated sugar: Sweetens the cake and also contributes to its tenderness.
  • Eggs: Essential for binding the ingredients together.
  • Sweetened condensed milk, evaporated milk, heavy cream, and milk: These ingredients create the cake’s rich and traditional soaked texture. Using three milks and cream ensures maximum flavor.

Tips for the Best Tres Leches Cake:

  • Sift cake flour after measuring. Cake flour is very fine and prone to clumping, so sifting ensures a smooth batter.
  • Use room temperature eggs. Cold eggs may not blend as well with the other ingredients.
  • Don’t skip the 6-hour soaking time. This allows the cake to absorb the milks fully, preventing it from being dry or spongy.
  • Keep it cold. Tres Leches Cake is best served well chilled, and refrigeration is necessary for the milks.
  • Top with fresh strawberries or cinnamon for extra deliciousness! Adding fresh fruit or a sprinkle of cinnamon enhances the flavor profile of the cake.

FAQs:

What Type of Milk Should I Use?

  • Any dairy milk other than skim works well for this recipe. Skim milk lacks richness and flavor, so it’s best to avoid it.

Can I Substitute All-Purpose Flour?

  • While cake flour is ideal for the best texture and absorption, you can use a substitution if needed. Replace 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for every cup of flour. In this recipe, you’d replace 3 tablespoons of flour with cornstarch.

Do I Have to Use All Three Types of Milk?

  • Yes, all three types of milk are necessary to achieve the signature sweet and moist texture of tres leches cake. Each milk contributes to the overall flavor and richness.

How Long Does it Keep?

The cake should keep well in the refrigerator for about 3 days. Keep in mind that the whipped topping may lose some of its fluffiness over time.

 

Love cakes? Be sure to check out these other delicious cake recipes!

Lemon Raspberry Cake

Orange Cake

White Chocolate Almond Raspberry Cake

 

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