This Tres Leches is a moist sponge cake that is both sweet and airy. Perfect for gatherings, it is sure to be a crowd-pleaser.
This is probably one of my favorite cakes since childhood. Whenever I would see it in the store or at a party, You can bet I will be the first in line. My favorite topping with it is whipped cream and cut strawberries.
Even people with texture problems should try this cake. It is not overly soggy and has just the right amount of sweetness. You can make it in advance and even freeze it. It’s similar to an angel food cake but then you poke holes in it and pour the tres leches mixture on top. It will soak in and that;s when you add your freshly whipped cream and strawberries. It’s perfection on a plate.
Check it out below!
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Ingredients for Tres Leches Cake
- Eggs. You will need to separate the egg whites and yolks. You will use both in separate preparations for the cake. This is to whip air into the batter to create a fluffier cake.
- Butter. Try to use high-quality butter to have a better overall flavor profile.
- Sugar
- Ap flour is used, not cake flour. Ap flour has a higher protein content which you need since you are adding liquid to the cake. It needs the added structure.
- Baking Powder to add more rise to the cake.
- Milk
- Tres Leches Mixture of Sweetened condensed milk, evaporated milk, and heavy cream. Tres Leches means three milks, which is what these are.
- Fresh Strawberry for topping. This is optional, but I like the tartness of the strawberry to balance the sweetness of the cake.
Storing It and Extra Tips
–Moisture, moisture, moisture! Tres Leches is an understandably moist cake, so to protect that, it is best to store it in an airtight container or wrap it well in plastic wrap or aluminum foil.
–Don’t leave it out. There are a lot of dairy products in the cake that can spoil quickly at room temp. Keep it out for a limited time after serving.
-It’s best to consume it within 2-4 days after making it. After that, it can become overly soggy and lose its original taste. I think this is the best cake for a party. Minimizes the leftovers.
-If you absolutely can’t consume it within 2-4 days, then consider putting it in the freezer. Make individual serving portions and freeze. Either put it in a freezer-safe Tupperware or plastic bags. Make sure to label and date them. Then all you have to do is put it in the fridge for 2-3 hours before eating to retain its moisture.
Want More?
Try Out Similar recipes below:
Authentic Tres Leches
Equipment
- hand mixer or stand mixer
Materials
Cake Ingredients
- 5 Eggs, whites and yolks seperated
- 113 g (1/2 cup) butter, soft
- 400 g sugar, divided
- 1 1/2 tsp vanilla extract
- 250 g All purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 235 ml milk
Tres Leches Mixture
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- 118 ml (1/2 cup) heavy cream
- 1/2 tsp vanilla extract
Topping
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- strawberry for topping
Instructions
- Preheat oven to 350℉
- Spray 9X13 pan for baking
- In a stand mixer, whip egg whites until foamy. Slowly add 200g of sugar until the egg whites form a thick meringue that are stiff peaks.
- Scoop into bowl and set aside.
- In the same bowl of the stand mixer (no need to wash it), add softened butter and sugar. Beat with whip attatchment on medium speed until creamy and lighter in color. Add egg yolks one at a time. At the end add vanilla.
- In another bowl, whisk flour, baking powder, and salt together
- Using a rubber spatula, combine the dry ingredients and milk, alternating between the two in three batches.
- Gently fold the meringue into batter. Spread evenly into the 9X13 baking pan. Bake for 35-45 minutes. Check on the bake by poking a skewer through the middle and seeing if there is raw batter on it. If baked, leave in pan to cool.
- Whisk the ingredients for the tres leches.
- With a fork, poke many holes into the top of the cake. Pour the tres leches evenly over the cake. Cover and refigerate several hours or overnight.
- To serve, prepare whip cream by adding cream, sugar and vanilla to a bowl and either by hand or by machine, whip to medium soft peaks. Spreak on top and add sliced strawberries on top. Enjoy!
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
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