Prepare to embark on a culinary journey that will transform your dessert game forever! Tres Leches Cake, or "Pastel de Tres Leches," is not just a cake - it's a creamy, decadent experience that originated in Mexico and has conquered dessert lovers worldwide. Imagine a light, airy sponge cake completely soaked in three types of milk, creating a melt-in-your-mouth sensation that's simultaneously rich, sweet, and utterly irresistible. Whether you're a baking novice or a seasoned pastry chef, this recipe will elevate your dessert skills and impress everyone who takes a bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1/4 cup powdered sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside and keep dry ingredients well combined.
- In a large mixing bowl, cream the softened butter with sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender cake texture.
- Pour the cake batter into the prepared baking pan, spreading evenly with a spatula. Smooth the top to ensure uniform baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove cake from oven and let cool completely at room temperature for about 30 minutes.
- While the cake cools, prepare the three-milk mixture by whisking together evaporated milk, sweetened condensed milk, and heavy cream in a separate bowl.
- Once the cake is completely cool, use a fork to poke numerous holes across the entire surface, which will help the milk mixture absorb better.
- Slowly pour the three-milk mixture over the cake, ensuring even distribution and allowing the cake to absorb the liquid gradually.
- Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow complete milk absorption.
- Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream evenly over the chilled cake.
- Optional: Garnish with ground cinnamon, fresh berries, or maraschino cherries before serving chilled.
Tips
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold dry ingredients into wet ingredients to maintain a light, tender cake structure.
- Poking Technique: Use a fork to create multiple holes in the cake - the more holes, the better the milk absorption.
- Chilling is Key: Allow the cake to absorb the milk mixture thoroughly by refrigerating for at least 2 hours, preferably overnight.
- Whipped Cream Tip: Chill your mixing bowl and whisk before whipping cream for faster, fluffier results.
- Make Ahead: This cake actually improves in flavor when made a day in advance, making it perfect for entertaining.
- Storage: Keep refrigerated and consume within 3-4 days for the best taste and texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 9g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 180mg
