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 in the cake.

Eggs: Separated into yolks and whites, they add richness and help with the cake's airy texture.

Granulated sugar: Sweetens the cake and helps with the structure.

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 a creamy texture.

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

Heavy whipping cream: Used to make the whipped cream topping, adding a light and airy finish.

Granulated sugar: Sweetens the whipped cream topping.

Vanilla extract: Adds flavor to the whipped cream topping.

When folding the egg whites into the batter, use a gentle hand to maintain the airiness. This technique helps the cake achieve a light and fluffy texture. Use a spatula to cut through the center of the mixture, then lift and fold the batter over itself, rotating the bowl slightly with each fold. This ensures the egg whites are evenly incorporated without deflating them.

• All-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a lighter and 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 each teaspoon of baking powder to achieve similar leavening effects.

• Salt - Substitute with kosher salt: Kosher salt has a similar taste but a coarser texture, so use slightly more to match the saltiness.

• Large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this works well for binding but will alter the texture slightly.

• Granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• Whole milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

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

• Evaporated milk - Substitute with coconut milk: Coconut milk offers a rich, creamy texture and a subtle coconut flavor, making it a good dairy-free alternative.

• Sweetened condensed milk - Substitute with homemade sweetened condensed milk: Simmer 2 cups of milk with 1 cup of sugar until it reduces by half to create a similar consistency and sweetness.

• Heavy whipping cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and is a good dairy-free alternative.

• Granulated sugar - Substitute with powdered sugar: Powdered sugar dissolves more easily and can provide a smoother texture for whipped cream.

• Vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary sweetness and flavor; use slightly more to achieve the desired taste.

• Allow the Tres Leches Milk Cake to cool completely before storing. This ensures that the milk mixture is fully absorbed and the cake remains moist.

• Cover the cake with plastic wrap or aluminum foil. Ensure it is tightly sealed to prevent any air from getting in, which can dry out the cake.

• Store the cake in the refrigerator. The Tres Leches Milk Cake is best enjoyed cold, and refrigeration helps maintain its texture and flavor. It can be stored in the fridge for up to 4 days.

• If you need to freeze the cake, first ensure it is completely cooled. Wrap the cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Place the wrapped cake in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.

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

• Before serving, you may want to whip up a fresh batch of whipped cream to spread over the top, as the original topping may lose some of its texture after freezing and thawing.

• For individual servings, cut the cake into pieces before freezing. Wrap each piece in plastic wrap and aluminum foil, then place them in a freezer-safe container. This allows you to thaw only what you need.

• Avoid storing the cake at room temperature for extended periods, as the dairy ingredients can spoil. Always keep it refrigerated or frozen when not serving.

• 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 to ensure it's heated evenly. If needed, heat for an additional 5 minutes.

• 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. Microwave on medium power for 30 seconds.
  4. Check the cake. If it needs more heating, continue in 15-second intervals until warmed through.

• Steaming Method:

  1. Set up a steamer or a double boiler.
  2. Place the Tres Leches Milk Cake on a heatproof plate that fits inside the steamer.
  3. Steam for about 5-7 minutes, or until the cake is warmed through.
  4. Be cautious when removing the cake as it will be hot and moist.

• Room Temperature Method:

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

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

• 9x13 inch baking pan: The pan in which the cake batter is baked.

• Whisk: Used to mix the dry ingredients together.

• Mixing bowl: A large bowl to combine the flour, baking powder, and salt.

• Electric mixer: Used to beat the egg yolks and sugar until pale and fluffy, and to beat the egg whites until stiff peaks form.

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

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

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

• Measuring cups: Used to measure out the flour, sugar, and milk.

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

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

• Knife: Useful for slicing the cake when serving.

• Serving plate: The plate on which the cake is served.

• Sifter: Optional, but can be used to ensure the flour is lump-free before mixing.

• Cooling rack: Used to cool the cake completely before pouring the milk mixture over it.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

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

Preheat the oven early: Turn on the oven before you start mixing to save time.

Combine milk mixture ahead: Mix the evaporated milk, sweetened condensed milk, and whole milk while the cake is baking.

Chill the bowl for whipping cream: Place the whipping cream bowl in the fridge beforehand to speed up the whipping process.