Tres Leches Milk Cake Recipe

All-purpose flour: The base for the cake, providing structure and texture.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the cake.

Eggs: Adds richness and helps with the cake's structure. You'll need to separate the yolks from the whites.

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

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 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.

Vanilla extract: Adds flavor to the whipped cream.

When beating the egg whites, ensure that the bowl and beaters are completely clean and free of any grease or residue. Even a small amount of fat can prevent the egg whites from reaching stiff peaks. Additionally, adding the sugar gradually helps to stabilize the egg whites and create a glossy, firm texture. This will contribute to a light and airy cake.

• all-purpose flour - Substitute with cake flour: Cake flour has a 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 every 1 teaspoon of baking powder to achieve the same leavening effect.

• whole milk - Substitute with 2% milk: 2% milk can be used if whole milk is unavailable, though the cake may be slightly less rich.

• granulated sugar - Substitute with coconut sugar: Coconut sugar can add a slight caramel flavor and is less processed than granulated sugar.

• evaporated milk - Substitute with half-and-half: Half-and-half can mimic the creamy texture of evaporated milk.

• sweetened condensed milk - Substitute with homemade sweetened condensed milk: Simmer 2 cups of whole milk with 1 cup of sugar until it reduces by half to create a homemade version.

• heavy whipping cream - Substitute with coconut cream: Coconut cream can provide a similar richness and is a good dairy-free alternative.

• vanilla extract - Substitute with almond extract: Almond extract can add a different but pleasant flavor profile to the cake.

• To keep your tres leches milk cake fresh and delicious, start by covering the cake tightly with plastic wrap or aluminum foil. This will prevent it from drying out and absorbing any unwanted odors from the fridge.

• Store the covered cake in the refrigerator. The tres leches milk cake is best enjoyed cold, and refrigerating it helps the milk mixture to fully soak into the cake, enhancing its flavor and texture.

• If you plan to keep the cake for more than a couple of days, consider placing it in an airtight container. This adds an extra layer of protection against moisture loss and fridge odors.

• For longer storage, you can freeze the tres leches milk cake. First, ensure the cake is completely cooled and the milk mixture has been fully absorbed. 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 you're ready to enjoy the frozen tres leches milk cake, transfer it to the refrigerator to thaw overnight. This slow thawing process helps maintain the cake's texture and flavor.

• Once thawed, you can add a fresh layer of whipped cream if desired. Beat some heavy whipping cream with a bit of sugar and vanilla extract until stiff peaks form, then spread it over the cake before serving.

• Remember, the tres leches milk cake is best enjoyed within 3-4 days of refrigeration or up to 2 months if frozen. Always check for any signs of spoilage before serving.

• Preheat your oven to 325°F (165°C). Place the Tres Leches Milk Cake in an oven-safe dish and cover it loosely with aluminum foil to prevent the whipped cream from melting too quickly. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the cake's moist texture.

• If you're in a hurry, you can use the microwave. Place a slice of the Tres Leches Milk Cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 20-30 seconds. Be cautious not to overheat, as this can cause the whipped cream to melt and the cake to become soggy.

• For a slightly different approach, use a double boiler. Place the Tres Leches Milk Cake in a heatproof bowl and set it over a pot of simmering water. Cover the bowl with a lid or aluminum foil. Steam for about 5-7 minutes, or until the cake is warmed through. This method gently heats the cake without drying it out.

• If you have an air fryer, preheat it to 300°F (150°C). Place the Tres Leches Milk Cake in the air fryer basket, ensuring it's not overcrowded. Heat for 3-5 minutes, checking frequently to avoid overcooking. This method can give the cake a slightly crisp exterior while keeping the inside moist.

• For a stovetop method, use a non-stick skillet over low heat. Place a slice of the Tres Leches Milk Cake in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method is quick and helps maintain the cake's texture.

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

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

• Whisk: Used to mix the dry ingredients together and to beat the egg yolks and sugar.

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

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

• Mixing bowl: A clean bowl to beat the egg whites.

• Electric mixer: Useful for beating the egg yolks, egg whites, and whipping the cream.

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

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

• Spatula: Handy for folding the egg whites into the batter and spreading the whipped cream over the cake.

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

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

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

Prepare ingredients in advance: Measure and set aside all ingredients before starting. This streamlines the cooking process.

Use a stand mixer: A stand mixer can save time when beating egg whites and whipping cream.

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

Make the milk mixture ahead: Prepare the milk mixture while the cake is baking to save time later.

Whip cream efficiently: Chill the mixing bowl and whisk in the freezer for faster whipping.