Tres Leches Cake Recipe

All-purpose flour: A versatile flour that forms the base of the cake batter.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavor of the cake.

Eggs: Separated into yolks and whites, they provide structure and richness.

Granulated sugar: Sweetens the cake and helps achieve a light, fluffy texture.

Whole milk: Adds moisture and richness to the batter.

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

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

Sweetened condensed milk: Provides sweetness and a thick, syrupy texture.

Heavy whipping cream: Whipped to create a light and airy topping for the cake.

When beating 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 their full volume. Additionally, it's best to use room temperature eggs as they whip up more easily and to a greater volume than cold eggs.

• 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 needed.

• salt - Substitute with kosher salt: Use slightly more kosher salt to achieve the same level of saltiness as table salt.

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

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

• whole milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the flavor.

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

• evaporated milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

• sweetened condensed milk - Substitute with coconut condensed milk: This is a dairy-free alternative that maintains the sweetness and thickness.

• heavy whipping cream - Substitute with coconut cream: Coconut cream is a thick, dairy-free alternative that whips up similarly to heavy cream.

• granulated sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and is a natural sweetener.

• vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor and visual appeal with vanilla specks.

• To keep your tres leches cake fresh, store it in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out and absorbing any unwanted odors from other foods.

• If you plan to enjoy the cake within a few days, it will stay delicious and moist for up to 4 days in the fridge. The milk mixture will continue to soak into the cake, enhancing its flavor and texture.

• For longer storage, you can freeze the cake. First, ensure the cake is completely cooled and the milk mixture has been fully absorbed. Wrap the cake tightly in plastic wrap, then again in aluminum foil to prevent freezer burn.

• When you're ready to serve the frozen tres leches cake, transfer it to the refrigerator and let it thaw overnight. This slow thawing process will help maintain the cake's texture and flavor.

• Once thawed, you can add the whipped cream topping just before serving. Beat the heavy cream with sugar and vanilla extract until stiff peaks form, then spread it over the cake.

• If you have leftover slices, you can store them individually. Wrap each slice in plastic wrap and place them in an airtight container or freezer bag. This makes it easy to grab a single serving whenever you crave a piece of this delightful dessert.

• Remember, the whipped cream topping is best when fresh, so if you plan to freeze the cake, consider adding the topping after thawing for the best results.

• Oven Method: Preheat your oven to 325°F (165°C). Place the tres leches cake in an oven-safe dish. Cover it loosely with aluminum foil to prevent the whipped cream topping from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's texture and moisture.

• Microwave Method: Place a slice of tres leches cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 30-45 seconds. Check the temperature and continue heating in 15-second intervals if needed. Be cautious not to overheat, as the whipped cream can melt.

• Room Temperature Method: If you prefer not to use heat, you can let the tres leches cake sit at room temperature for about 30 minutes. This method is ideal if you want to enjoy the cake without altering its texture or the whipped cream topping.

• Double Boiler Method: For a gentle reheating, place the tres leches cake in a heatproof dish. Set this dish over a pot of simmering water, making sure the water doesn't touch the bottom of the dish. Cover with a lid or foil and heat for 10-15 minutes. This method ensures even warming without drying out the cake.

• 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 together the dry ingredients and to beat the egg yolks with sugar.

• Mixing bowls: Various sizes are needed for combining dry ingredients, egg yolk mixture, and egg whites.

• Electric mixer: Helpful for beating the egg yolks and egg whites to the desired consistency.

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

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

• Small bowl: Used to whisk together the three types of milk for soaking the cake.

• Measuring cups: Essential for accurately measuring out the flour, sugar, and milk.

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

• Refrigerator: Needed to chill the cake for at least 4 hours before serving.

• Knife: Useful for slicing and serving the cake.

• Serving plate: To present the finished Tres Leches Cake.

• Plastic wrap: Used to cover the cake while it chills in the refrigerator.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This helps streamline the process and ensures you don't miss anything.

Use a stand mixer: A stand mixer can beat egg yolks and egg whites simultaneously, saving you time and effort.

Cool the cake quickly: Place the baked cake in the fridge to speed up the cooling process, so you can add the milk mixture sooner.

Make the whipped cream ahead: Prepare the whipped cream while the cake is baking and store it in the fridge until needed.