Tres Leches Cake

This authentic Tres Leches cake recipe is a fluffy vanilla cake filled with three kinds of milk and topped with homemade vanilla whipped cream frosting. The name "Tres Leches" translates to "Three Milks" in Spanish, referring to the three types of milk needed for the cake. This recipe comes from Mexico in My Kitchen.

The cake in this recipe has a slightly denser texture than most Tres Leches recipes out there, but this results in a much better mouthfeel.  The secret is to make the cake ahead of time (resting it at least overnight in the refrigerator) to give the cake enough time to fully absorb all the milky liquid that gives it that signature decadent deliciousness.

Ingredients

Sponge cake

• Butter (unsalted) to grease the pan

• 1 ¼ cup all purpose flour - sifted (plus a little extra for dusting pan)

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter - melted and cooled (1 stick)

• 1 cup sugar

• 5 whole eggs

• 1 teaspoon vanilla essence

  
  

  Milk mixture

• 1 can condensed milk (14oz)

• 1 can Evaporated milk (12oz)

• 1 cup of heavy whipping cream

• 1 ½ teaspoon vanilla essence

  
  

  Frosting

• 1 ¼ cup heavy whipping cream

• 4 Tablespoons sugar

• 1 teaspoon vanilla

  
  

Method - cake

1. Preheat the oven to 325 degrees F. Make sure to adjust the oven rack to the middle position. Grease and flour a 13 x 9-inch pan and set aside. For a taller cake, use an 8 x 8-inch pan. Set it aside.

2. In a medium-sized bowl, whisk together the flour, baking powder, and salt to mix.

3. In a stand mixer on medium speed, beat the eggs together adding them to the bowl one by one, beating for about 45 seconds between additions.

4. Slowly add the sugar a little at a time while continuing to beat the eggs, until all the sugar is incorporated. The egg mix will be very fluffy and be turning a light yellow.

5. Reduce the speed of the mixer to low, and slowly add the melted, cooled butter in a slow drizzle, and then add the vanilla. Mix for a few more seconds on low speed to combine. Note: The butter HAS to be melted and cool. If not, it will flatten your bubbles, resulting in a flat, dense cake.

6. Turn off the mixer. Add the flour in small batches (spoon by spoon) and gently fold into the mixture with a spatula until just well combined. Be careful not to overmix the batter.

7. Transfer the batter to your prepared pan using a rubber spatula to spread it evenly. Bake for 30-35 minutes until cake looks light golden and a wooden toothpick comes out clean when inserted into the cake.

8. Remove the cake and transfer the pan to a wired rack to cool completely.

9. Once cooled, poke the top of the cake using a toothpick, skewer or fork all over to create pores for the milk mixture to soak into the cake.

   
   

Method - milk mixture

1. Whisk the condensed milk, evaporated milk and cream together with the vanilla a saucepan, warm over low heat for a few minutes until it is completely mixed. Remove from the heat and set aside.

2. Once the cake has cooled completely, pour the milk mixture slowly over the cake, giving some of the mixture time to be absorbed before pouring it all into the pan.

3. Cover with plastic wrap or foil and refrigerate for a minimum of 4 hours (ideally overnight).

   
   

Method - frosting

• Place the heavy cream, sugar, and vanilla essence into a bowl and mix on medium speed until slightly stiff peaks form. This will take about 2 minutes.

• When you are ready to serve the cake, spread the whipped cream over the top. Refrigerate until ready to serve. The cake is best served chilled, as this enhances the flavors.

When stored properly in the refrigerator, Tres Leches cake can last up to 3-4 days. It should be kept covered to maintain freshness and prevent it from drying out.