Today we are making a tres leches cake. This is simple to make, always a crowd-pleaser, and probably the moistest cake you will try. You'll love what's in it. So let's get started. Preheat your oven to 350 degrees Fahrenheit and butter a nine-by-13 casserole dish. Whisk together one cup of all-purpose flour with one and a half teaspoons of baking powder and a quarter teaspoon of salt. Then sift those together into a large mixing bowl. This recipe comes together in three large mixing bowls. In the first one, you have your sifted flour. Now separate your five large eggs into the other two bowls. We're gonna put the egg yolks in one bowl and the egg whites in the other. You can use cold or room-temperature eggs, but cold eggs are a little easier to separate.
TRES LECHES CAKE INGREDIENTS:
►1 cup all-purpose flour
►1 1/2 tsp baking powder
►1/4 tsp salt
►5 eggs (large)
►1 cup sugar divided into 3/4 and 1/4 cups
►1 tsp vanilla extract
►1/3 cup whole milk
Next, Step: beat the egg yolks together with 3/4 cup of granulated sugar on high speed until the yolks are a pale yellow. Beat for about two minutes on high speed, and when it's done, you'll see that it forms a thick ribbon when you pull up on the batter. And using an electric hand mixer makes this cake so quick and easy. Add 1/3 cup of whole milk and a teaspoon of vanilla extract and gently fold that in with a spatula. Mix just until it's well-blended and set it aside. Now with clean and dry egg beaters, beat together the egg whites on high speed until soft peaks form, or for about a minute. With the mixer on, pour in the remaining 1/4 cup of sugar and continue beating on high speed until the egg whites are stiff but not dry. It takes just a minute to get to the right consistency. Do not over-beat, or it will be hard to blend into the batter.
Now it's time to put everything together. Pour the egg yolk mixture over the flour mixture. And I'm using my go-to baking spatula, which I'll link in the notes, to blend those two together. Scrape the sides and bottom of the bowl to make sure you get any pockets of flour and continue mixing until no streaks of flour remain. Now transfer all of your egg white mixtures into the batter and gently fold those together. Fold just until it's uniformly blended, then stop mixing. You don't want to over-mix this batter because it relies on the volume of the eggs to rise. When you're done, you'll have a thick and fluffy cake batter. Pour all of the batters into your buttered casserole dish and lightly smooth out the top. In all my testing, I have found that this cake rises best in a casserole dish that's either ceramic or glass, and you can serve it right out of your pretty baking dish.
Now place that on the center rack of a preheated oven and bake at 350 degrees Fahrenheit for about 30 minutes, or until a toothpick comes out clean. When it's done, remove the cake from the oven and let it cool almost to room temperature. If you place the cake on a wire rack or a trivet, it will cool faster. But make sure you keep it away from the outdoor draft.
When the cake is almost room temperature, we can make the syrup. In a very large measuring cup or a bowl with a pouring lip, combine 1/3 cup of whipping cream, nine ounces or 2/3rds of a 14-ounce can of sweetened condensed milk, and 12 ounces of evaporated milk. Stir those together until combined. The cake is just about room temperature. We're gonna poke all over the top of the cake with a fork. This will ensure that the syrup penetrates deep throughout the cake and evenly moistens every bite. Slowly drizzle all of the milk mixtures evenly over the cake. It will seem like a lot of syrup, but it absorbs into the cake and the results are amazing. Let the cake sit and rest for about 30 minutes to absorb all of that syrup.
Now it's time to take the easy, two-ingredient frosting and decorate the cake. Pour two cups of very cold heavy whipping cream into a large, cold mixing bowl. Add two tablespoons of sugar, then beat on high speed for about two minutes, or until the frosting is whipped, thick, and spreadable. Spread all of that cream evenly over the top of your cake. I love that this makes a thick layer of frosting, which makes this cake that much more impressive. And don't worry, because this frosting is lightly sweet and it really compliments the rich cake base. You can serve this cake as is just with the frosting, but we like to take it up a notch and add some fresh berries. And strawberries or raspberries, or both, are my favorite for this cake. When you're decorating, think about how many people the cake will serve. And I like to put a little bit of strawberry and raspberry on each serving.
This is a large cake, and it can easily serve 12 people, or make eight generous slices. All right. The final touches are on. And you can even serve this plain if you don't want the berries or don't have the berries. It's still so delicious. But I love that fresh pop of color and flavor that berries bring to this cake.
Review Tres Leches Cake Recipe
All right, and I have been waiting long enough. It is time to enjoy this cake. It's been resting, so it'shad some time to absorb some of those milk and, the three kinds of milk, tres leches, get it? Okay, we're gonna cut right into this. (upbeat music) Okay. Mm, mm, mm. Oh, these have some weight to them. Each piece is, remember its soaked in all of those milk. Yum yum yum. Yum. Wow, so moist. Look at that. Moist from top to bottom. And the flavors, mm. I cannot wait. Okay, let's dig right into this. Oh, it is so soft. Okay. Mm. Mm. Mm. Mm. It's just, it's delicious. It's just loaded with flavor and so moist from top to bottom. It tastes indulgent, and it just makes me feel good about myself. You can really taste that sweetened condensed milk. And this cake isn't just moist, it is so, so soft. And I love the lightly sweetened whipped cream on top. And the berries, they cut the sweetness because they give that little bit of tang. So fresh, so good. Make this for your next party, and you will get recipe requests.
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