Tres Leches Cake Recipe: Easy, Authentic, and Irresistibly Moist

Alright, listen up, everyone! Chef here, and today we're tackling a classic that will make you look like a rockstar: Tres Leches Cake! This isn't some watered-down, dry version. This is the real deal: easy enough for beginners, authentically delicious, and so moist it practically melts in your mouth.

Recipe: Tres Leches Cake - Irresistibly Moist

Yields: 8-10 servings Prep time: 20 minutes Bake time: 30-35 minutes Chill time: Minimum 2 hours (ideally overnight)

Ingredients:

For the Cake:

• 6 large eggs, separated
• 1 cup granulated sugar, divided in half (1/2 cup for yolks, 1/2 cup for whites)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

For the Tres Leches (Three Milks):

• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk
• 1 cup heavy cream

For the Topping:

• 1 ½ cups heavy cream, cold
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Optional: Ground cinnamon for dusting

Equipment:

• 9x13 inch baking pan
• Electric mixer (stand mixer or hand mixer)
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Toothpicks or skewer

Instructions:

1. Prepare the Cake Batter:

• Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This is crucial for easy release later.
• Separate the Eggs: Carefully separate the egg whites and yolks into two different bowls.
• Beat the Yolks: In the bowl with the egg yolks, add ½ cup of granulated sugar and vanilla extract. Beat with an electric mixer until pale yellow and slightly thickened.
• Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the baking powder and salt.
• Combine Wet and Dry: Gradually add the dry ingredients to the egg yolk mixture, mixing on low speed until just combined. Be careful not to overmix.
• Whip the Egg Whites: In the bowl with the egg whites, beat with an electric mixer until soft peaks form. Gradually add the remaining ½ cup of granulated sugar and continue beating until stiff, glossy peaks form. This step is KEY for a light and airy cake.
• Fold it All Together: Gently fold a spoonful of the whipped egg whites into the yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the whites. The mixture should be light and airy.

2. Bake the Cake:

• Pour and Bake: Pour the batter into the prepared baking pan and spread evenly.
• Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool: Let the cake cool in the pan for about 15 minutes before proceeding to the next step.

3. Prepare the Tres Leches Mixture:

• Whisk it Up: In a large bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined. This is your liquid gold!

4. Soak the Cake:

• Poke Holes: While the cake is still in the pan, use a toothpick or skewer to poke holes all over the surface. Don't be shy; you want the milk mixture to soak in!
• Pour and Soak: Slowly and evenly pour the Tres Leches mixture over the cake, making sure to saturate the entire surface. It will seem like a lot of liquid, but trust me, the cake will absorb it.
• Chill: Cover the cake and refrigerate for at least 2 hours, or preferably overnight. This allows the cake to fully absorb the milk mixture and develop its signature moistness.

5. Prepare the Topping:

• Whip the Cream: In a chilled bowl, beat the cold heavy cream with an electric mixer until soft peaks form.
• Sweeten and Flavor: Add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Be careful not to overwhip!

6. Assemble and Serve:

• Frost: Spread the whipped cream evenly over the soaked cake.
• Garnish: Dust with ground cinnamon, if desired.
• Serve and Enjoy: Cut into squares and serve cold. Get ready for a chorus of "mmmms" and "ahhhhs!"

Chef's Tips and Tricks:

• Don't overmix the batter: Overmixing develops gluten, resulting in a tough cake.
• Properly whipped egg whites are crucial: Stiff, glossy peaks create a light and airy texture.
• Don't skimp on the soaking: The cake needs ample time to absorb the Tres Leches mixture.
• Use high-quality ingredients: Especially for the heavy cream, as it will impact the flavor and texture of the topping.
• For a richer flavor: You can add a splash of rum or brandy to the Tres Leches mixture.
• Presentation Matters: While taste is paramount, a little cinnamon dusting or fresh berries can elevate the presentation.

There you have it! Your own authentic, easy, and unbelievably moist Tres Leches Cake. Now go impress your friends and family! Happy baking!