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.

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

Whole milk: Adds moisture and richness to the cake.

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

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

Sweetened condensed milk: Adds sweetness and moisture to the cake.

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

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, sweeping motion to avoid deflating the whipped egg whites. This ensures the cake remains light and airy.

• all-purpose flour - Substitute with cake flour: Cake flour has a finer texture and lower protein content, resulting in a lighter, 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. This combination mimics the leavening effect of baking powder.

• whole milk - Substitute with 2% milk: 2% milk has slightly less fat but will still provide the necessary moisture and richness.

• whole milk - Substitute with almond milk: For a dairy-free option, almond milk provides a similar consistency and mild flavor.

• evaporated milk - Substitute with half-and-half: Half-and-half has a similar consistency and richness, making it a good substitute in the milk mixture.

• sweetened condensed milk - Substitute with coconut milk and sugar: Use 1 can of coconut milk and 1 cup of sugar, simmered until thickened, for a dairy-free alternative.

• heavy whipping cream - Substitute with coconut cream: Coconut cream provides a similar richness and can be whipped to a similar consistency for a dairy-free option.

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

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg for a vegan alternative.

• To keep your Tres Leches Milk Cake fresh and delicious, start by covering the cake tightly with plastic wrap or aluminum foil. This will help prevent it from drying out and absorbing any unwanted odors from the refrigerator.

• Store the cake in the refrigerator for up to 4 days. The milk mixture will continue to soak into the cake, making it even more moist and flavorful over time.

• If you need to freeze the cake, first ensure it is completely cooled. Cut the cake into individual servings for easier thawing and serving later.

• Wrap each piece of cake tightly in plastic wrap, then place the wrapped pieces in a freezer-safe container or a heavy-duty freezer bag. This double layer of protection helps prevent freezer burn and maintains the cake's texture.

• Label the container or bag with the date so you can keep track of how long it has been stored. The Tres Leches Milk Cake can be frozen for up to 2 months.

• To thaw, transfer the desired number of cake pieces from the freezer to the refrigerator. Allow them to thaw overnight or for at least 6 hours.

• Once thawed, you can enjoy the cake as is, or if you prefer, let it sit at room temperature for about 30 minutes before serving to bring out the best flavors and textures.

• For an extra touch, you can re-whip some heavy cream and add a fresh layer of whipped cream on top of the thawed cake pieces before serving. This will give it that freshly made feel and taste.

• Remember, the whipped cream topping may lose some of its volume and texture after freezing and thawing, so adding a fresh layer can enhance the presentation and taste.

• Preheat your oven to 325°F (165°C). Place the Tres Leches Milk Cake in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Warm it for about 10-15 minutes, or until it reaches your desired temperature. This method ensures that the cake remains moist and the whipped cream topping stays intact.

• If you're in a hurry, the microwave is your friend. Place a slice of Tres Leches Milk Cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat it 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 and the cake can become rubbery.

• For a slightly unconventional method, use a steamer. Place the Tres Leches Milk Cake on a heatproof plate and set it in the steamer basket. Steam for about 5-7 minutes. This method helps maintain the cake's moisture and texture, giving it a freshly baked feel.

• If you have an air fryer, set it to 300°F (150°C). Place the Tres Leches Milk Cake in the basket, ensuring it’s covered with foil. Heat for about 5-7 minutes. This method is quick and helps retain the cake's delightful texture without drying it out.

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

• 9x13 inch baking dish: The container in which the cake batter is poured and baked.

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

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

• Mixing bowl: Another bowl to beat the egg yolks with sugar.

• Mixing bowl: A separate bowl to beat the egg whites until soft peaks form.

• Electric mixer: Helps in beating the egg yolks and egg whites to the desired consistency.

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

• Small bowl: For whisking together the evaporated milk, sweetened condensed milk, and whole milk.

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

• Measuring cups: To measure out the flour, sugar, and milk accurately.

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

• Refrigerator: Used to chill the cake after spreading the whipped cream on top.

• Knife: To cut and serve the cake once it has been refrigerated.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can speed up beating egg whites and heavy cream.

Combine milk mixture early: Mix the evaporated milk, sweetened condensed milk, and whole milk while the cake bakes to save time.

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

Use pre-made whipped cream: Substitute homemade whipped cream with store-bought to save time.