Classic Tres Leches Cake
Tres leches cake is a sponge cake, soaked in three kinds of milk (tres-three, leches-milk)- evaporated milk, condensed milk, and heavy cream; a very popular Mexican dessert. It is a classic loved recipe and this is my version of it. It was one of the best sellers of my bakery in Kolkata, India, and one of my most requested recipes. It is so delicious and soaked well with SO much flavor, you gotta try it! This cake is so light and fluffy it is loved by kids and adults alike. A delicious cake for gatherings and parties as it doesn’t feel heavy at all. I hope you love it as much as everyone who tried this did. Sharing an eggless version of the sponge soon!
Happy Baking!
Servings: 8-10 servings
Prep Time: 40 mins
Cooking Time: 30 mins
Chilling Time: 6-8 hours
Total Time: 8-9 hours
Ingredients:
Cake:
5 eggs
112g sugar
122g flour
1 tsp baking powder
1 tsp salt
2 tsp vanilla essence
Milk mixture:
17 oz Evaporated milk
6 oz Whole Milk
14 oz Condensed milk
12 oz Heavy cream
1 tsp vanilla essence
Topping:
1/2-3/4 cup heavy cream to frost
Fresh fruit like mango, berries to serve with
Directions:
Milk mixture: In a large pitcher/bowl mix the evaporated milk, condensed milk, whole milk, heavy cream, and vanilla essence. Keep aside.
Cake: Preheat oven to 350 F. Prepare a baking dish by greasing it. For this cake, I like to bake the cake in the dish to serve in. (If it is oven proof). The video for the sponge is here.
Mix together flour, baking powder, and salt and sift it together. Keep aside.
In a stand mixer or electric mixer add eggs and sugar.
Using a whisk attachment start beating it at low speed for about 3-4 mins. It will start getting fluffy and pale.
When it starts getting fluffy add vanilla essence.
Increase the speed to medium & whisk it for 2-4 mins.
Scrape the edges and bottom of the bowl.
Increase speed to high it beat it for 2-3 mins.
The batter should be fluffy and pale and should form ribbons when you lift it.- see video
Add half of the dry ingredients and fold it in. Do not mix it as it will deflate and be dense. Mix till just combined.
Add the remaining dry ingredients and fold it in again. Fold till just combined.
Pour in a prepared dish till 3/4th the way up.
Bake for 20-30 mins at 350F till the cake is baked through. Check with a toothpick if it’s baked through.
Chill for at least 2 hours.
Poke holes in the sponge using a fork, making holes throughout the cake.
Mix the milk mixture again and pour about 2/3rd of it all over the cake. Reserve rest in the fridge.
Cover and let it soak in the fridge for 6-8 hours.
Top with whipped cream and serve with fresh fruit. Top with the leftover milk mixture while serving.
Notes/Tips:
Cake-
Yes, you need to weigh these ingredients out and cup measurements will not work. If you use too much flour it can become dense so the best way to prevent it is to weigh out the ingredients.
Use room temperature eggs.
Makes sure the dry ingredients are sifted.
Do NOT over mix this batter. You need to gently fold the batter in. See the video for how to do it. Mixing the batter will deflate the batter and it will not be spongy.
Make sure to soak every layer of the cake well so that it is moist and not dry. It will literally melt in your mouth if it is well soaked. Do not over soak it so that falls apart. I like to check by pressing down on the layer and seeing if it oozes a bit of liquid like a sponge.
The cake lasts well in the fridge for 1-2 days. Ideally, keep it in an airtight container or it will dry out. Add some whipped cream if it soaks in and dries out.
I have made the cake sponge 2-3 days before and tightly cling wrapped it and kept it in the fridge. Make sure its wrapped well so it does not dry out.
Milk mixture-
I like to make the mixture and let it sit for 1-2 hours so the flavors mix well.
Use room temperature ingredients.
You can add some flavoring if you want.
I like to add almond milk sometimes for added flavor.
