For as long as I can remember, there’s one dessert I’ve always begged my Aunt Annie to make for me: her signature Tres Leches cake recipe. She’s an incredible baker and cake decorator, but her Tres Leches is by far the best. With the exception of a few additions to the soaking liquid, this recipe mirrors her signature cake. I wanted to share it with you.
What is Tres Leches Cake?
I was born in Venezuela and many people think that tres leches originated in Mexico or Nicaragua, but genesis Tres Leches is a Latin American mystery. So for our purposes and my pride, Tres Leches is Venezuelan, okay?
This popular cake gets its name from the three milks it uses – evaporated milk, condensed milk, and whole milk – which create a moist and delicious texture in every bite.
Why You’ll Love This Tres Leches Cake Recipe
Tres Leches cake is a dessert like a cozy cashmere sweater. It’s luxurious, comforting, and endlessly indulgent. It’s the kind of cake that requires a fork and a moment of silence to savor its sweet, creamy flavor. Perfect for a gathering or when you need a little extravagance in your day, Tres Leches is a cake that proves that more is always better.
Tips for making Tres Leches Cake
Pour heavy liquids by hand. The cake should be soaked in the liquid, so if you’re wondering if it’s enough, just add a little more liquid and pour it over.
Soak it in perfect water. To achieve a very moist texture, pour in the liquid slowly and evenly. Before pouring, poke holes all over the cake with a skewer or fork. This will allow the milk to fully penetrate, making every bite as delicious as the last.
Let cool for best flavor. After soaking the cake, place it in the fridge for at least 4 hours, or better yet, overnight. This will allow the flavors to meld beautifully and make the cake even richer and more delicious. Trust me, this cake will pay off in patience!
Try changing the meringue. I prefer meringue as a topping, but fresh whipped cream is also a delicious option. For extra flavor, add vanilla extract and a little sugar while whipping. Keep it light and fluffy, then spread it generously over the cake just before serving for the perfect balance of creaminess and airiness.
Please make it kid friendly. My soaking liquid contains rum (cough, Venezuelan rum) and coffee! You can change the amounts of these by adding more milk, but if you can stick to the recipe, you’ll be glad you did.
Tres Leches with Rum & Coffee Flavor
Single serving cake
Tres Leches is the perfect holiday cake. It tastes even better when made a day or two in advance. If you’re like me, there’s so much to cook during the holiday season, so start as early as possible and enjoy all the recipes.
ingredient
cake:
- 4 large eggs, whites and yolks separated
- 3/4 cup sugar
- 1/2 cup whole milk
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
steep:
- 1 can (12 ounces) evaporated oil,
- 1 can (14 ounces) condensed milk
- 1 cup whole milk
- ½ cup rum
- ¼ cup espresso (or cold brew concentrate)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon cardamom
- ½ teaspoon salt
meringue:
- ¾ cup sugar
- 3 egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
guideline
cake:
- Preheat oven to 350F.
- In a small bowl, whisk together the flour, baking powder, and salt. Sieve through a fine sieve and place on parchment or wax paper.
- Using an electric mixer, whip the egg whites until soft peaks form, then slowly add the sugar, then add the egg yolks one by one.
- Add milk, vanilla and sifted flour.
- Butter a 9-inch springform pan.
- Pour the batter into a greased pan and place in the center of the oven and bake for about 30 minutes, until a poke inserted into the center comes out clean.
Liquid to soak in:
- Using a blender, combine all of the immersion ingredients until completely combined. Taste and adjust at this point.
- Use a toothpick or skewer to poke holes in the top of the cake. Poke holes about every inch or so until the entire cake is covered. Make sure the skewer touches the bottom of the pan. Slowly pour 1 cup at a time over the cake, waiting for the liquid to be absorbed before pouring the next cup until it is completely absorbed. It will take some time, but be patient. This is the key to tres leches.
- Place the soaked cake in the fridge for at least 4 hours, or overnight if possible. When you’re ready to eat, open the springform onto a rimmed plate, or get messy like I did in this photo shoot. Food is for play in our house!
Meringue (Make this day a day to enjoy tres leches!)
- Using a metal stick thermometer, boil the sugar and ½ cup of water until it reaches 250F.
- Using an electric mixer, beat the egg whites until medium peaks form. The mixer begins to mix the hot sugar water very slowly. Once completely mixed, add the cream of tartar and salt. Keep the mixer on high speed until stiff peaks form. This will take about 5 minutes.
- Pour the meringue over the cake and use the clouds as inspiration to create a pillowy dream like meringue on top of the cake. Enjoy!
