Tres Leches Milk Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Adds richness and helps bind the ingredients together.

Sugar: Sweetens the cake and contributes to its tender crumb.

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

Whole milk: Adds moisture and richness to the batter.

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

Sweetened condensed milk: Adds sweetness and a thick, creamy texture to the soaking mixture.

Heavy cream: Used in the soaking mixture and for the whipped topping, adding richness.

Heavy whipping cream: Whipped with powdered sugar to create a light, airy topping.

Powdered sugar: Sweetens the whipped cream topping.

When folding the egg whites into the batter, use a gentle hand to avoid deflating the mixture. This ensures the cake remains light and airy. Use a spatula to cut through the center of the batter, lift it from the bottom, and fold it over the top, rotating the bowl as you go.

• all-purpose flour - Substitute with gluten-free flour blend: This ensures the cake is suitable for those with gluten intolerance while maintaining a similar texture.

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

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity to enhance flavor without altering the recipe significantly.

• large separated eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative, though the texture may be slightly different.

• sugar - Substitute with coconut sugar: Coconut sugar can be used in equal amounts for a lower glycemic index and a slight caramel flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile; use half the amount as it is more potent.

• whole milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though the flavor will be slightly different.

• evaporated milk - Substitute with coconut milk: Coconut milk provides a rich, creamy texture and is a good dairy-free option.

• sweetened condensed milk - Substitute with coconut condensed milk: This dairy-free alternative has a similar sweetness and consistency.

• heavy cream - Substitute with coconut cream: Coconut cream is a thick, dairy-free substitute that provides a similar richness.

• heavy whipping cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free option that can be whipped to a similar consistency.

• powdered sugar - Substitute with coconut sugar powder: Blend coconut sugar to a fine powder for a lower glycemic index alternative.

• Allow the cake to cool completely before storing. This ensures that the tres leches mixture is fully absorbed and the cake is moist but not soggy.

• Cover the cake tightly with plastic wrap or aluminum foil. This helps to keep the cake fresh and prevents it from drying out.

• Store the cake in the refrigerator. The tres leches mixture contains dairy, so it’s important to keep the cake chilled to prevent spoilage.

• For best results, consume the cake within 3-4 days. The cake will remain moist and flavorful during this time.

• If you need to freeze the cake, do so before adding the whipped cream topping. This will help maintain the cake's texture and prevent the whipped cream from becoming watery.

• To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. This double layer of protection helps to prevent freezer burn.

• Label the cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.

• When ready to serve, thaw the cake in the refrigerator overnight. This gradual thawing process helps to maintain the cake's texture and flavor.

• Once thawed, add the whipped cream topping just before serving. This ensures that the whipped cream is fresh and fluffy.

• Enjoy your tres leches cake with a garnish of fresh berries or a sprinkle of cinnamon for an extra touch of flavor.

• Oven Method: Preheat your oven to 325°F (165°C). Place the Tres Leches Milk Cake in an oven-safe dish. Cover it loosely with aluminum foil to prevent the whipped cream topping from browning. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's moist texture.

• Microwave Method: Place a slice of Tres Leches Milk Cake on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to trap moisture. Heat on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed. Be cautious not to overheat, as the whipped cream can melt quickly.

• Room Temperature Method: If you prefer not to use heat, simply let the Tres Leches Milk Cake sit at room temperature for about 30 minutes. This method is ideal if you want to enjoy the cake without altering its texture.

• Steam Method: For a gentle reheating, place the Tres Leches Milk Cake in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid or foil. Steam for about 5-7 minutes, ensuring the whipped cream doesn't melt. This method helps retain the cake's moisture and softness.

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

• 9x13-inch baking pan: The pan where the cake batter will be poured and baked.

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

• Mixing bowls: Various sizes needed for mixing the dry ingredients, egg yolk mixture, and egg whites.

• Electric mixer: Essential for beating the egg whites to soft and stiff peaks and for whipping the heavy cream.

• Measuring cups: Used to measure out the flour, sugar, milk, and other liquid ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.

• Spatula: Handy for folding the egg whites into the batter gently.

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

• Small bowl: Needed to whisk together the three types of milk for soaking the cake.

• Cooling rack: Allows the cake to cool completely before soaking it with the milk mixture.

• Sifter: Optional but useful for ensuring the flour is lump-free before mixing.

• Knife: Useful for slicing the cake when serving.

• Serving plate: To present the finished tres leches cake.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smoother cooking process.

Use a stand mixer: A stand mixer can speed up the process of beating egg whites and whipping cream.

Cool cake quickly: Place the cake in the fridge to cool faster before adding the milk mixture.

Pre-mix milk blend: Combine the evaporated milk, sweetened condensed milk, and heavy cream while the cake bakes to save time.