Tres Leches Cake Recipe (2024)

FAQs

Why isn't my tres leches cake not absorbing milk? ›

Why is my tres leches cake not absorbing milk? If the milk isn't absorbed after a few hours, then it's likely that your cake is too dense. It needs an airy, spongey texture to absorb the milk. Avoid over-mixing the batter in order to keep it light and fluffy.

How do I prevent my tres leches from getting soggy? It's best to let the cake cool for at least 30 minutes before pouring the milks on top. This allows the structure of the cake to cool (so you don't destroy the delicate structure while it's still warm, turning it to mush).

Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

A rich and soupy sponge cake soaked in three milks (evaporated, condensed, and whole), tres leches is often topped with whipped meringue or marshmallow fluff and a maraschino cherry, then served in individual squares. The sponge cake does not fully absorb the milk syrup, which makes it taste extra heavenly.

Tres leches cake needs at least 2 hours in the fridge to soak up the delicious sweet milk mixture, but if you have even longer that's better. This is a great recipe to make ahead and let it soak overnight for 8 hours or more then serve the next day.

Can't find those small cans of evaporated milk? You can substitute 1 1/2 cups (340g) half-and-half (or a 12-ounce can of evaporated milk), a 14-ounce can of condensed milk, and 1/2 cup (113g) heavy or whipping cream.

Condensed Milk Substitutes

If you don't have sweetened condensed milk, you can make your own using evaporated milk and sugar, or you can bring 3/4 cup of white sugar, 1/2 cup of water, and 1 1/8 cups of dry powdered milk to a boil and cook, stirring frequently, until thickened, about 20 minutes.

One common ingredient swap that is known to help make cakes remarkably moist is using milk instead of water. Try switching out any water in your recipe for full-fat milk or buttermilk for a moist, decadent texture. Another ingredient that can enhance the moisture of your cake is mayonnaise.

Store Tres Leches Cake in the refrigerator, covered, for 3-5 days. Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture.

borrowed from Spanish tres leches "three milks," referring to the three milk products used in the cake.

Does tres leches cake go in the fridge or freezer? ›

Does Tres Leches Cake need to be refrigerated? Yes, Tres Leches Cake should be refrigerated because it is saturated with three types of dairy plus the whipped topping.

Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

If your tres leches cake came out a bit flat, it is likely that the batter was overmixed. The main leavening agent in this cake is egg whites, so it is important to whip them well and gently fold them into the batter. If the batter is overmixed, the egg whites will deflate and the cake will end up dense and flat.

Soaking the Cake

Sometimes the cake will loosen from the pan and float in it. Cover the cake and refrigerate it for a minimum of three hours, but overnight is best.

Milk cake is reduced milk with sugar till it is thickened and comes together like a halwa. This texture is achieved only when you take your time and cook the milk. This recipe of indian milk sweet requires milk, sugar, ghee. Little lemon juice is added to get the correct texture in the milk cake.

Tres leches cake gets its name because after making a soft, tender cake (which ironically has no butter or oil, but you won't miss them), you poke holes in the cake before pouring over a mixture of three milks — sweetened condensed milk, evaporated milk, and heavy cream.

Tres Leches as we know it is a fixture in all of Latin American cuisine. While there is some lively debate on whether Nicaragua is the birthplace of the milky cake, the general consensus is that Mexico holds the strongest claim to that honor.

The cake is similar to an angel food cake. The whipped egg whites in the batter make it extra light and spongy. After baking the cake you poke holes in it with a fork and pour three types of milk over the top–evaporated milk, sweetened condensed milk, and whole milk–hence the name “tres leches”.