Tres Leches Milk Cake Recipe

Flour: The base of the cake, providing structure and texture.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors in the cake.

Eggs: Adds richness and helps bind the ingredients together.

Sugar: Sweetens the cake and helps with the texture.

Whole milk: Adds moisture and richness to the batter.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Evaporated milk: One of the three milks used to soak the cake, adding creaminess.

Sweetened condensed milk: Adds sweetness and a dense, creamy texture.

Heavy cream: Used both in the soaking mixture and as a topping, adding richness and a smooth texture.

When folding the egg whites into the batter, use a gentle hand to maintain the airiness. This helps the cake achieve a light and fluffy texture. A rubber spatula is ideal for this task. Start by adding a small portion of the egg whites to the batter to lighten it, then gradually fold in the rest using an over-and-under motion. Avoid over-mixing to prevent deflating the egg whites.

• all-purpose flour - Substitute with cake flour: Cake flour has a finer texture and lower protein content, resulting in a lighter, more tender cake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder to achieve the same leavening effect.

• whole milk - Substitute with 2% milk: 2% milk can be used if whole milk is unavailable, though the cake may be slightly less rich.

• whole milk - Substitute with almond milk: For a dairy-free option, almond milk can be used, but it will alter the flavor slightly.

• evaporated milk - Substitute with half-and-half: Half-and-half can mimic the creamy texture of evaporated milk, though it is slightly richer.

• evaporated milk - Substitute with coconut milk: For a dairy-free option, coconut milk provides a similar consistency with a hint of coconut flavor.

• sweetened condensed milk - Substitute with homemade sweetened condensed milk: Simmer 2 cups of milk with 1 cup of sugar until it thickens to achieve a similar sweetness and consistency.

• sweetened condensed milk - Substitute with coconut condensed milk: For a dairy-free option, coconut condensed milk offers a similar sweetness and texture with a coconut flavor.

• heavy cream - Substitute with coconut cream: Coconut cream can be used for a dairy-free alternative, providing a rich and creamy texture.

• heavy cream - Substitute with whipping cream: Whipping cream can be used in place of heavy cream, though it has slightly less fat content.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a distinct flavor and extra moisture.

• sugar - Substitute with maple syrup: Maple syrup can be used for a unique flavor, but it will also add extra moisture to the cake.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, though it is stronger, so use less.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste offers a more intense vanilla flavor and visual appeal with vanilla bean specks.

• To keep your Tres Leches Milk Cake fresh and delicious, first ensure the cake has completely cooled and the milk mixture has been fully absorbed.
• Cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out and absorbing other odors from the fridge.
• Store the covered cake in the refrigerator for up to 4 days. The flavors will meld beautifully over time, making it even more delectable.
• If you need to freeze the cake, it's best to do so before adding the whipped cream topping. Wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped cake in an airtight container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.
• Freeze the cake for up to 2 months. When ready to serve, thaw it in the refrigerator overnight.
• Once thawed, prepare fresh whipped cream and spread it over the cake just before serving for the best texture and taste.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the Tres Leches Milk Cake in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cake from drying out.
  4. Heat for about 10-15 minutes, or until warmed through.
  5. Check the cake halfway through to ensure it’s not overheating.

• Microwave Method:

  1. Place a slice of Tres Leches Milk Cake on a microwave-safe plate.
  2. Cover the cake with a microwave-safe cover or another plate to retain moisture.
  3. Heat on medium power for 20-30 seconds.
  4. Check the cake and continue heating in 10-second intervals until it reaches the desired temperature.

• Steam Method:

  1. Set up a double boiler or a steaming basket over a pot of simmering water.
  2. Place the Tres Leches Milk Cake in a heatproof dish and cover it with foil.
  3. Steam for about 5-7 minutes, checking occasionally to ensure it’s warming evenly.
  4. Remove from heat once the cake is warmed through.

• Room Temperature Method:

  1. Remove the Tres Leches Milk Cake from the refrigerator.
  2. Let it sit at room temperature for about 30 minutes to an hour.
  3. This method is ideal if you prefer a slightly chilled but not cold cake.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking dish: The dish in which the cake batter is poured and baked.

• Whisk: Used to mix together the dry ingredients and to whisk the egg yolks and sugar.

• Large bowl: Needed for mixing the flour, baking powder, and salt.

• Separate bowl: Used for beating the egg yolks with sugar and another for beating the egg whites.

• Electric mixer: Helps in beating the egg yolks and egg whites to the desired consistency.

• Toothpick: Used to check if the cake is baked through by inserting it into the center.

• Small bowl: Used to whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

• Spatula: Useful for folding the egg whites into the batter and spreading the whipped cream over the cake.

• Measuring cups: Essential for accurately measuring the flour, sugar, and milk.

• Measuring spoons: Needed to measure the baking powder, salt, and vanilla extract.

• Refrigerator: Used to chill the cake for at least 1 hour before serving.

• Sifter: Optional, but can be used to ensure the flour mixture is free of lumps.

• Cooling rack: Allows the cake to cool completely before adding the milk mixture.

• Knife: Useful for cutting and serving the cake once it is ready.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can save time when beating egg whites and egg yolks.

Pre-mix milk soak: Combine evaporated milk, sweetened condensed milk, and heavy cream ahead of time to quickly pour over the cake.

Chill the bowl: Chill the mixing bowl and beaters before whipping heavy cream to speed up the process.

Use parchment paper: Line the baking dish with parchment paper for easy removal and less cleanup.