Prepare to embark on a creamy, dreamy culinary journey that will transport you straight to the heart of Mexico with the most decadent dessert you'll ever taste! Tres Leches Milk Cake is not just a dessert—it's a magical experience that transforms a simple sponge cake into a mouthwatering masterpiece soaked in three types of milk. Imagine a cake so moist it practically melts in your mouth, creating a symphony of flavors that will have your guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ cup unsalted butter, softened
- 1 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- Fresh fruit for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish to prevent the cake from sticking.
- In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
- In a large mixing bowl, cream the softened unsalted butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until fully combined.
- Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the tres leches mixture. In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. Then, using a fork or skewer, poke holes all over the surface of the cake to allow the milk mixture to soak in.
- Slowly pour the tres leches mixture over the warm cake, ensuring that it seeps into the holes. Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 2 hours, or overnight for best results.
- Before serving, you can top the cake with whipped cream and fresh fruit if desired. To prepare the whipped cream, simply whip some heavy cream until soft peaks form and spread it over the top of the cake.
- Slice the cake into squares and serve chilled. Enjoy your delicious Tres Leches Milk Cake!
Tips
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for a smoother, more uniform batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Poking Holes is Key: Use a fork or skewer to create plenty of holes for the milk mixture to penetrate deeply.
- Chilling is Crucial: Let the cake refrigerate for at least 2 hours (or overnight) to allow the milk to fully absorb.
- Whipped Cream Topping: For the best presentation, whip the cream just before serving to maintain its fresh, airy texture.
- Optional Garnish: Fresh berries or a sprinkle of cinnamon can elevate the cake's visual appeal and flavor profile.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 45g
Protein: 10g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 180mg
