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Perfect Tres Leches Cake (Milk Cake) Recipe

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3.9 from 12 reviews

This Perfect Tres Leches Cake is a moist and fluffy milk-soaked sponge cake that combines a light airy texture with a rich, creamy three-milk soak. Finished with whipped cream and fresh berries, this traditional Latin American dessert offers a heavenly balance of sweetness and softness, making it an indulgent treat perfect for any occasion.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American

Ingredients

Cake Sponge

  • 6 eggs, separated into whites and yolks
  • 1 cup granulated sugar (200g), divided into 2 equal portions of 100g each
  • 2 tsp vanilla bean paste
  • 1/2 tsp salt
  • 1/3 cup whole milk (80g)
  • 1 1/3 cup all purpose flour (175g)
  • 3 tbsp cornstarch
  • 2 1/2 tsp baking powder
  • 1/2 tsp cream of tartar (optional)

Three Milk Mixture

  • 14oz sweetened condensed milk (1 14oz can) (400g)
  • 24oz evaporated milk (2 12oz cans) (680g)
  • 1 cup milk (240g)
  • 1/2 tsp cinnamon powder (optional)

Decoration

  • 2 1/2 cup heavy cream, chilled and whipped to medium peaks (600g)
  • Fresh berries of choice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (conventional). Line a 9×13″ metal cake pan with parchment paper on the bottom without greasing it.
  2. Separate Eggs: Carefully separate the egg whites and yolks into two clean bowls, ensuring no yolk contaminates the whites for optimal meringue formation.
  3. Make Yolk Mixture: To the egg yolks, add half of the sugar (100g), salt, vanilla bean paste, and whole milk. Whisk for 2-3 minutes until the mixture is pale and slightly thickened.
  4. Add Dry Ingredients: Sift together the all-purpose flour, cornstarch, and baking powder. Gently fold these into the yolk mixture until just combined to avoid deflating the batter.
  5. Whip Egg Whites: Add cream of tartar (if using) and the remaining 100g sugar to the egg whites. Using a clean electric mixer, whisk on medium speed until stiff, glossy meringue forms that holds its shape firmly.
  6. Fold Meringue into Batter: Add one-third of the meringue into the yolk batter and gently fold with a rubber spatula to lighten the mixture. Then carefully fold in the remaining meringue in two additions. Avoid overmixing to keep the batter light and airy.
  7. Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool Cake: Let the cake cool in the pan. It may deflate slightly which is normal; the texture should remain soft and light.
  9. Prepare Milk Soak: In a bowl, combine the sweetened condensed milk, evaporated milk, whole milk, and cinnamon powder (if using). Taste and adjust sweetness if needed.
  10. Soak the Cake: Poke holes all over the cooled cake in the pan using a skewer to allow better absorption. Slowly pour half of the three-milk mixture over the cake. Let soak for 10 minutes, then pour the remaining milk mixture on top.
  11. Chill: Refrigerate the cake for 1-2 hours so it fully absorbs the milk soak and the flavors meld.
  12. Decorate: Whisk the heavy cream to medium peaks and transfer to a piping bag. Pipe decorative swirls on top of the cake or spread evenly with a spatula. Garnish with fresh berries as desired.
  13. Serve: Slice the cake and serve chilled to enjoy the perfect texture and flavor combination.

Notes

  • Use parchment paper without greasing for the pan to ensure the delicate sponge doesn’t stick and keeps its soft texture.
  • Be careful not to get any yolks in the egg whites when separating to achieve a proper meringue.
  • Folding the meringue gently into the batter is crucial to retain airiness and a light texture.
  • The cake may deflate after baking, but this is normal as long as it remains soft and moist.
  • Soaking the cake with the three-milk mixture while it is still in the pan allows even absorption.
  • Chilling the cake after soaking helps it firm up and enhances flavor melding.
  • Optional cinnamon in the milk soak adds a subtle warm flavor note that complements the sweetness.
  • Whipped cream topping is best served fresh the day of serving for optimal texture.

Find it online: https://cheftinaskitchen.com/perfect-tres-leches-cake-milk-cake-recipe/