A proper Tres Leches cake is thirsty. Really thirsty. Each dry, pocket of cake crumb soaks up more milk than a stray kitten. Our version soaks up a little over 3 cups (!) of liquid as it sits in the fridge over night. While the texture is moist, a good Tres Leches cake will never be soggy or mushy. It will – against all odds – retain a discernible crumb in spite of the milk within.
| Servings | Prep Time |
| 1 11 x 13 cake | 30 minutes |
| Cook Time | Passive Time |
| 40 minutes | 8 hours |
|
|
|
|
A proper Tres Leches cake is thirsty. Really thirsty. Each dry, pocket of cake crumb soaks up more milk than a stray kitten. Our version soaks up a little over 3 cups (!) of liquid as it sits in the fridge over night. While the texture is moist, a good Tres Leches cake will never be soggy or mushy. It will – against all odds – retain a discernible crumb in spite of the milk within.
|
Ingredients
- 6 eggs , separated
- 2 cups sugar
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- pinch salt
- 1 tsp vanilla extract
- 2/3 cup milk
For the milk mixture
- 1 1/2 cups evaporated milk (12 fl. oz can)
- 1/2 cup coconut milk (5.5 oz can)
- 1 cup sweetened condensed milk (or heavy cream)
- 1 shot rum
Topping:
- 2 cups heavy cream
- 1/4 cup sugar
- 1/4-1/2 cup shredded coconut , toasted
- maraschino cherries , or other fruit, as desired
Servings: 11 x 13 cake
Units:
Instructions
- Preheat the oven to 350F.
- Whisk together the flour baking powder, and salt in a medium bowl.
- In the bowl of a standing mixer, beat egg whites on medium until soft peaks form.
- Stream in sugar until stiff peaks form. Lower speeds and incorporate the yolks, one at a time. Add vanilla extract to the milk. Alternate between adding the milk mixture and flour mixture into the egg yolk mixture, about 1/3 at a time. Scrape down the sides as needed.
- Pour into 11×13 baking pan. Bake 35-40 minutes.
- Let cool for at least 30 minutes.
For the milk mixture:
- In a medium bowl, whisk together the three milks and rum. Make sure you break up all the coconut milk lumps, if there are any. Lumps will not soak into cake. Using a fork or toothpick, prick holes all over the top of the cooled cake.
- Using a fork or toothpick, prick holes all over the top of the cooled cake. Pour milk mixture evenly across the top, cover and refrigerate for about 8 hours (you can squeak by with just 2 hours but it won’t be as evenly distributed). The milk will soak in overnight and virtually disappear.
For the topping:
- The next day whip up the cream with sugar until spreadable. Then smear it all over the top of the cake. I love whipped cream. To be fair, you could also use meringue frosting which is traditional in some regions. Personally, I think the cake is sweet enough – a little whipped cream finishes it off nicely.
- Slice and serve with fruit and shredded coconut, as desired.
Recipe Notes
NOTES: Please do not store this cake on the counter. It must be refrigerated. While easy to make, it does need an overnight “bath” in the three milks, so plan your time accordingly. (If you are in a pinch you could soak the cake for 2 hours, but I don’t recommend it. This is not enough time for the milks to evenly distribute in the crumb… It will be wetter on the bottom of the cake than it is on the top)