Mexican Tres Leches Cake recipe – a rich dessert in Mexican cuisine. It is a wet cake whose texture is acquired by soaking the sponge cake in a blend of 3 milks: vaporized milk, condensed milk & cream cheese. The Mexican Tres Leches cake recipe makes a moist and creamy Cake that’s cute enough for special events and as a conclusion to a meal.
The very first step to creating the Mexican Tres Leches cake recipe would be preparing the Cake. The cake is generally prepared with only flour, eggs, sugar, baking soda and vanilla extract. The batter is combined and baked until fluffy and light (slightly golden). The key to this Mexican Tres Leches cake would be the sponge like consistency of the Cake – it absorbs the milk without becoming watery. Once the cake has baked and cools, a fork or skewer is poked into it with holes so that the milk mixture to soak into the cake.
The milk mixture will be the next step of the Mexican Tres Leches Cake recipe. Vaporized whole milk, heavy cream and condensed milk are put into a glass and then allowed to sit into the cake. This particular mixture is gradually poured over the cool cake to ensure that the sponge assimilates the fluid evenly. The cake will look extremely wet but moist. It then soaks in the milk mixture for several hours or even overnight in the fridge.
Once the Cake soaks up the milk mix, top the Mexican Tres Leches cake with whipped cream. The whipped cream gives the cake an airy and light consistency which contrasts with the rich and creamy cake. The whipped cream is generally sweetened and occasionally has a hint of vanilla, but may be personalized. Right after dispersing the whipped cream on the cake, fresh fruit or a dusting of cinnamon are usually included as decorations.
Sweet and creamy, the Mexican Tres Leches Cake recipe is not hard to adapt but so can it be. Even though the standard recipe calls for only 3 milks and whipped cream, variations include adding fruit, nuts, or rum to the dairy blend. These adaptations give the cake more flavour and depth and make it a versatile dessert for any occasion. Perform in a christening party, casual meal or holiday gathering, this Mexican Tres Leches Cake recipe will wow because of its rich texture and flavor.
Finally, the Mexican Tres Leches Cake recipe is a traditional treat. It features a moist, milk-soaked consistency and whipped topping. Whether traditional or creatively altered, the Mexican Tres Leches Cake recipe is a treat that every person will remember.
Ingredients For the Mexican Tres Leches Cake Recipe
Cake
All-purpose Flour
Baking Powder
Salt
Ground Cinnamon
Eggs
Sugar
Butter
Milk
Vanilla Extract
Milk Mixture
Sweetened Condensed Milk
Evaporated Milk
Heavy Cream
Vanilla Extract
Whipped Topping
Heavy Cream, chilled
Light Corn Syrup
Powdered Sugar
Vanilla Extract
Cooking Instructions For the Mexican Tres Leches Cake Recipe
Prepare the cake: Turn the oven on to 325°F. Coat a 9″ x 13″ pan with flour and grease. Combine the flour, baking powder, salt, and ground cinnamon in a medium-sized basin.
Beat the eggs on medium speed in the bowl of a stand mixer with a whisk attachment until they are frothy, which should take approximately a minute. Beat on medium speed for 5 to 7 minutes, or until thick and glossy, after adding the 2 cups of granulated sugar. Turn the speed down to low and stir in the milk, vanilla essence, and melted butter for about 30 seconds.
After adding the flour mixture, stir for approximately ten seconds to partially blend. After scraping down the bowl’s sides, stir for about 30 seconds to ensure everything is well blended. Spread the mixture evenly in the prepared pan and bake for 30 to 35 minutes in a preheated oven, turning the pan halfway through the baking process.
After taking the pan out of the oven, allow it to cool for 20 minutes on a wire rack.
Prepare the milk mixture while the cake cools: Combine the heavy cream, evaporated milk, vanilla extract, and sweetened condensed milk in a big bowl (I prefer to use a large liquid measuring cup).
With a skewer, make holes all over the cake, allowing ½ inch between each one. Cover the cake with the milk mixture. Refrigerate, uncovered, for 2 hours or up to 24 hours after letting it settle at room temperature for 10 minutes.
Add the heavy cream, corn syrup, powdered sugar, and vanilla extract to a stand mixer bowl with a whisk attachment half an hour before serving. Turn the speed up to high and whip for one to two minutes, or until soft peaks form, then mixing on medium speed until blended. Cover the cake with the whipped topping, spreading it evenly. Serve cold.
Helpful Suggestions For the Mexican Tres Leches Cake Recipe
The Mexican Tres Leches Cake recipe is a delightful dessert that features a moist, spongy cake soaked in a rich combination of three types of milk. For the best results, it’s essential to use a light and airy cake base. Be sure to separate the eggs when making the batter, whipping the egg whites until stiff peaks form. This will ensure the cake remains light and fluffy after soaking.
To prevent the cake from becoming overly soggy, allow it to cool completely before pouring the milk mixture over it. When preparing the milk soak, use a combination of evaporated milk, condensed milk, and heavy cream to achieve the perfect balance of sweetness and creaminess. It’s also helpful to poke small holes in the cake using a fork or skewer to allow the milk mixture to seep in evenly.
After soaking, refrigerate the cake for several hours to allow the flavors to meld and the cake to absorb the milk mixture. For an extra touch, top the cake with freshly whipped cream and a sprinkle of cinnamon or fresh fruit. These suggestions will ensure that your Mexican Tres Leches Cake turns out perfectly, with the right texture and flavor.
Storage Instructions For the Mexican Tres Leches Cake Recipe
To store the Mexican Tres Leches Cake recipe, ensure it is covered properly to maintain its moisture and freshness. After preparing the cake and allowing it to cool, cover it with plastic wrap or place it in an airtight container. It is best to store the cake in the refrigerator, as it contains dairy and needs to be kept cool.
The cake can last for up to 3 days in the fridge, but the texture is best within the first two days after it has been made. If you need to store it for a longer period, you can freeze the cake. To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready to serve, simply thaw the cake in the refrigerator for several hours before serving.
Avoid freezing the whipped cream topping, as it can lose its texture. If desired, you can top the cake with fresh whipped cream or fruit just before serving. Proper storage helps retain the cake’s moisture, ensuring it stays rich and flavorful.
FAQ For the Mexican Tres Leches Cake Recipe
Question: Can I make the Mexican Tres Leches Cake recipe in advance?
A: Yes, the Mexican Tres Leches Cake recipe can be made a day ahead of time. In fact, it’s even better when allowed to chill in the refrigerator overnight, as the cake absorbs more of the milk mixture, making it even more moist.
Question: Can I use a different type of milk for the Mexican Tres Leches Cake recipe?
A: While the traditional Mexican Tres Leches Cake recipe uses evaporated milk, condensed milk, and heavy cream, you can substitute with alternatives like coconut milk or almond milk for a dairy-free version. Keep in mind that it may alter the flavor slightly.
Question: How do I prevent the Mexican Tres Leches Cake recipe from becoming too soggy?
A: To prevent the Mexican Tres Leches Cake recipe from becoming too soggy, avoid pouring all the milk mixture at once. Pour it gradually and allow the cake to absorb it slowly. Additionally, ensure the cake is allowed to cool completely before soaking it.
Question: How can I make the Mexican Tres Leches Cake recipe more flavorful?
A: To add extra flavor to the Mexican Tres Leches Cake recipe, you can infuse the milk mixture with vanilla, cinnamon, or citrus zest. Adding fresh fruit or a dusting of cocoa powder or cinnamon on top can also enhance its flavor profile.
Question: Can I freeze the Mexican Tres Leches Cake recipe?
A: Yes, you can freeze the Mexican Tres Leches Cake recipe. Wrap the cake tightly in plastic wrap and aluminum foil before freezing. When ready to serve, thaw it in the refrigerator for a few hours before enjoying it for the best taste and texture.
Mexican Tres Leches Cake Recipe
Ingredients
Cake
- 2 cups All-purpose Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1/2 tsp Ground Cinnamon
- 4 large Eggs large room temperature
- 2 cups Sugar granulated
- 1/2 cup Butter unsalted melted and still warm
- 1 cup Milk room temperature or slightly warmed (preferably use whole milk or 2% milk)
- 2 tsp Vanilla Extract
Milk Mixture
- 14 oz Sweetened Condensed Milk
- 12 oz Evaporated Milk
- 1/4 cup Heavy Cream
- 1/2 tsp Vanilla Extract
Whipped Topping
- 1 cup Heavy Cream chilled
- 1 tbsp Light Corn Syrup (this will help stabilize the whipped cream so that it doesn't collapse or deflate over time)
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Cake
- Turn the oven on to 325°F. Coat a 9" x 13" pan with flour and grease. Combine the flour, baking powder, salt, and ground cinnamon in a medium-sized basin.
- Beat the eggs on medium speed in the bowl of a stand mixer with a whisk attachment until they are frothy, which should take approximately a minute. Beat on medium speed for 5 to 7 minutes, or until thick and glossy, after adding the 2 cups of granulated sugar. Turn the speed down to low and stir in the milk, vanilla essence, and melted butter for about 30 seconds. After adding the flour mixture, stir for approximately ten seconds to partially blend. After scraping down the bowl's sides, stir for about 30 seconds to ensure everything is well blended. Spread the mixture evenly in the prepared pan and bake for 30 to 35 minutes in a preheated oven, turning the pan halfway through the baking process.
- After taking the pan out of the oven, allow it to cool for 20 minutes on a wire rack.
- Prepare the milk mixture while the cake cools: Combine the heavy cream, evaporated milk, vanilla extract, and sweetened condensed milk in a big bowl (I prefer to use a large liquid measuring cup).
- With a skewer, make holes all over the cake, allowing ½ inch between each one. Cover the cake with the milk mixture. Refrigerate, uncovered, for 2 hours or up to 24 hours after letting it settle at room temperature for 10 minutes.
Frosting
- Add the heavy cream, corn syrup, powdered sugar, and vanilla extract to a stand mixer bowl with a whisk attachment half an hour before serving. Turn the speed up to high and whip for one to two minutes, or until soft peaks form, then mixing on medium speed until blended. Cover the cake with the whipped topping, spreading it evenly. Serve cold.
1 comment
Tres Leches is always great and this one was as well.
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