There’s one dessert I’ve been begging Auntie Arnie to make for as long as I can remember: her signature tres leches cake recipe. She was an excellent baker and cake decorator, but her “tres leches” were hands down the best. This recipe mirrors her signature cake, except for a few additions I made to the soaking liquid. I can’t wait to share it with you.
What is tres leches cake?
I was born in Venezuela, and although many people believe that tres is from Mexico or Nicaragua, the origins of tres are a Latin American mystery. So for our purposes and my pride, Tres Lecce is Venezuelan, okay?
This beloved cake gets its name from the three types of milk—evaporated, condensed, and whole milk—that permeate every bite and create a delightfully moist texture.
Why You’ll Love This Tres leches Cake Recipe
Tres leches cake is the dessert equivalent of a cozy cashmere sweater: indulgent, cozy and infinitely luxurious. This cake requires a fork and a moment of silence to appreciate its sweet, creamy goodness. Perfect for parties or when you need a little more decadence in your day, tres leches are the cake that proves more is better.
Tips for making tres leche cake
Pour in the soaking liquid using a heavy hand. The cake should be submerged in liquid, so if you find yourself wondering if it’s enough, make a little more and pour it on top.
Perfect for soaking. For a super moist texture, pour the liquid slowly and evenly over the soaking liquid. Poke holes in the cake with a fork or fork before pouring. This helps the milk penetrate thoroughly, ensuring each bite is as luscious as the last.
Refrigerate for best flavor. After soaking the cake, place it in the refrigerator for at least four hours, or better yet, overnight. This allows the flavors to blend together perfectly, making the cake richer and more delicious. Trust us, patience pays off!
Swap out your meringue. While I’m partial to meringue as a topping, fresh whipped cream is another delicious option. To enhance the flavor, add a dash of vanilla extract and a pinch of sugar while whipping. Keep it light and fluffy, then spread it generously over the cake before serving for the perfect balance of creaminess and air.
Make it child-friendly. My infusion had rum (cough Venezuelan rum) and coffee! Feel free to swap out these quantities to get more milk, but if you can stick to the recipe, you’ll be glad you did.
Rum and coffee spiced tres leche
1 cake provided
Tres Leches is the perfect cake for the holidays because you can make it 1 or 2 days ahead and it only gets better. If you’re like me, you have so much to cook during the holidays, so start early so you can enjoy every recipe.
raw material
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
Soaking solution:
- 1 can (12 ounces) evaporated milk,
- 1 can (14 ounces) condensed milk
- 1 cup whole milk
- ½ cup rum
- ¼ cup espresso (or cold brew espresso)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon cardamom
- ½ teaspoon salt
Meringue:
- 3/4 cup sugar
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1/4 teaspoon salt
instruct
cake:
- Preheat oven to 350F
- Whisk flour, baking powder, and salt in a small bowl. Sieve through a fine-mesh colander onto a piece of parchment or wax paper.
- Using an electric mixer, beat the egg whites until soft peaks form, slowly add the sugar, then the egg yolks one at a time.
- Add the milk, vanilla and then the sifted flour.
- Butter a 9-inch springform pan
- Pour the batter into the greased baking pan and bake in the center of the oven for about 30 minutes, or until a long toothpick inserted into the center comes out clean.
Soaking solution:
- Using a blender, combine all ingredients for the soaking liquid until completely combined. Taste and adjust anything at this point.
- Use a toothpick or fork to poke holes in the top of the cake, about 1 hole per inch, until the entire top of the cake is covered with holes, making sure the skewer touches the bottom of the pan. Pour slowly over the cake, one cup at a time, waiting for the liquid to be absorbed until completely absorbed, then continue pouring one cup at a time. It takes some time, be patient, which is the key to tres leches.
- Place the soaked cake in the refrigerator for at least 4 hours, but preferably overnight. When you’re ready to eat, place the springform on a rimmed plate, or without making a mess like we did in this photo, food is just how it works in my house!
Meringue (make this the day you’re ready to enjoy your tres leches!):
- Using a metal pole thermometer, boil sugar and ½ cup water until it reaches 250 degrees Fahrenheit.
- Using an electric mixer, beat egg whites until medium peaks form. Since the mixer adds hot sugar water at the beginning, the speed is very slow. Once completely mixed, add the cream of tartar and salt. Keep the mixer on high speed until peaks are stiff, about 5 minutes.
- Pour the meringue over the cake and use clouds as inspiration to shape the meringue over the cake like a dream on a pillow. enjoy!
