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: Separated into yolks and whites, they add richness and help with the cake's structure.

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 and topping.

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 create the fluffy topping for the cake.

When folding the egg whites into the batter, use a gentle motion to avoid deflating the whipped egg whites. This will help maintain the cake's light and airy texture. A rubber spatula works best for this technique.

• All-purpose flour - Substitute with cake flour: Cake flour has a finer texture and lower protein content, which results in a lighter and 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 can be used if whole milk is not available, though the cake may be slightly less rich.

• Whole milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, though it will alter the flavor slightly.

• Heavy whipping cream - Substitute with coconut cream: Coconut cream provides a similar texture and richness, making it a good dairy-free alternative.

• Granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural sweetener, though it will impart a slight caramel flavor.

• Vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile, though it is more potent, so use half the amount.

• Evaporated milk - Substitute with half-and-half: Half-and-half can be used to achieve a similar consistency and richness.

• Sweetened condensed milk - Substitute with homemade sweetened condensed milk: Combine 1 cup of whole milk with 1 cup of sugar and simmer until it reduces by half to create a homemade version.

• Heavy whipping cream - Substitute with whipped topping: Whipped topping can be used for convenience, though it may contain additional stabilizers and sweeteners.

• To keep your tres leches cake fresh and delicious, store it in the refrigerator. Cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out and absorbing any unwanted odors from other foods in the fridge.
• If you plan to store the cake for more than a couple of days, consider using an airtight container. This will help maintain the cake's moisture and flavor.
• When refrigerating, ensure the whipped cream topping is well-covered to prevent it from becoming runny or absorbing any fridge smells.
• For longer storage, you can freeze the cake without the whipped cream topping. Wrap the cake tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe bag or container.
• When you're ready to enjoy the frozen cake, thaw it in the refrigerator overnight. Once thawed, add the freshly whipped cream topping before serving.
• If you have leftover slices, you can individually wrap each piece in plastic wrap and store them in an airtight container in the freezer. This makes it easy to grab a single serving whenever you crave a sweet treat.
• Remember to label your cake with the date before freezing, so you can keep track of its freshness. Frozen tres leches cake can be stored for up to 2 months.
• When reheating, avoid using the microwave as it can make the cake soggy. Instead, let it come to room temperature naturally or enjoy it chilled straight from the fridge.

• Preheat your oven to 325°F (163°C). Place the Tres Leches Milk Cake in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's moist texture.

• For a quicker option, use the microwave. 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 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 cake can become rubbery.

• If you prefer a more even reheating, use a double boiler. Place the Tres Leches Milk Cake in a heatproof dish that fits snugly over a pot of simmering water. Cover the dish with a lid or aluminum foil. Heat for about 10-15 minutes, checking occasionally to ensure it warms evenly.

• For a unique twist, try reheating the Tres Leches Milk Cake in a steamer. Place the cake on a heatproof plate and set it in a steamer basket over boiling water. Cover and steam for about 5-7 minutes. This method helps retain the cake's moisture and gives it a fresh, just-made texture.

• 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 is not overcrowded. Heat for 3-5 minutes, checking frequently to avoid overcooking. This method can give the cake a slightly crisp edge while keeping the inside moist.

• Oven: Used to bake the cake at a 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 flour, baking powder, and salt.

• Mixing bowl: A large bowl to combine the flour mixture and the egg yolk mixture.

• Electric mixer: Used to beat the egg yolks with sugar until light and fluffy, and to beat the egg whites until soft peaks form.

• Spatula: Useful for folding the egg yolk mixture into the flour mixture and for folding the egg whites into the batter.

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

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

• Measuring cups: Used to measure out the ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.

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

• Knife: Useful for slicing the cake when ready to serve.

• Serving plate: To present the cake beautifully when serving.

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

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

Preheat the oven: Ensure the oven is preheated to the correct temperature before you start mixing the batter.

Cool the cake quickly: Place the 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.