Tres leches cake is a moist vanilla-flavored cake that originated in Mexico. The name translates from Spanish to “three milks cake.” Although the cake is soaked in three variations of milk, it is surprisingly not soggy. It has a delicious vanilla flavor, thanks to Mexican vanilla. Also, I also add almond extract to the batter as well for a bit of nutty flavor.
The milks used in tres leches cake are heavy cream, sweetened condensed milk, and evaporated milk.
Sweetened condensed milk can be made with only two ingredients and is able to be stored in the refrigerator for up to one month. It can also be frozen for up to 6 months. To use from frozen, simply thaw it in refrigerator overnight before use. Many recipes, both sweet and savory, that use sweetened condensed milk. For example, sweetened condensed milk is commonly used in homemade ice cream, fudge, some pies. It is wise to make a bit extra in case a future recipe calls for it.
Evaporated milk is exactly what it sounds like, milk with less water. Evaporated milk is a reduced form of milk, which makes it sweeter. Store bought canned evaporated milk may contain a preservative called dipotassium sulfate. Therefore, to avoid using this preservative, simply make it at home! It can also be made by simmering milk to reduce by two thirds. Evaporated milk can also be refrigerated for up to 5 days.
Check out these easy instructions for making your own delicious homemade sweetened condensed milk and evaporated milk!
Instructions to make these milk variations can be found all over the internet. Here is the site I used.
How to Make Condensed Milk | Gemma’s Bigger Bolder Baking,
How To Make Evaporated Milk (Recipe) – Gemma’s Bigger Bolder Baking
Other important ingredients
There are three other key ingredients that make this tres leches cake special. First, I use Mexican vanilla extract, which adds a rich and robust vanilla flavor to the cake. The second ingredient is almond extract, which gives the batter a subtle nutty flavor. Finally, I dust cinnamon and nutmeg on top of the cake for both presentation and a hint of spice.
Serve tres leches cake immediately after applying the whipped cream topping. Due to the milk ingredients, this cake should be stored in an airtight container in the refrigerator. Tres leches cake remains fresh for up to five days, but it cannot be frozen.
Print Recipe
Mexican Tres Leches Cake
Equipment
- stand mixer
- Medium mixing bowl
- 13x9 baking dish
- Small fine mesh strainer
Ingredients
- 1/2 cup Butter, softened
- 1½ cups Sugar
- 1 tsp Pure Mexican vanilla extract
- 3 Eggs
- 1¼ cup Milk
- 2¼ cups Flour
- 1 tbsp Baking powder
- 1/2 tsp Sea salt
Milk mixture
- 1½ cups Heavy cream
- 1 cup Condensed milk
- 1 cup Evaporated milk
- 1 tsp Almond extract
Topping
- 2 cups Heavy cream
- 1/4 cup Sugar
- 1 tsp Mexican vanilla extract
- cinnamon and nutmeg for dusting
Instructions
Preparing and baking the cake
- Preheat oven to 350℉
- In a stand mixer with the paddle attachment, cream together the butter and sugar.
- Add the vanilla extract, eggs, and milk to the bowl and mix until combined.
- Finally add the flour, baking powder and sea salt. Mix until the dry ingredients are incorporated into the batter.
- Grease a 13x9 baking dish.
- Pour the batter into the baking dish, smoothing the top to give the cake a smooth flat top.
- Bake 30-35 minutes.
- Remove the cake from the oven and allow to rest on a cooling rack for 30 minutes.
- While the cake is resting, poke holes all around the cake. This is an important step. It allows the milks to soak deeper into the cake.
- While the cake is cooling, mix the milks.
Milk mixture instructions
- In a medium sized mixing bowl, combine the heavy cream, sweetened condensed milk, evaporated milk, and almond extract. Whisk to combine all the ingredients.
- After the 30-minute cool down of the cake, pour the milk mixture over the entire top of the cake and allow it to soak in.
- Cover and refrigerate for four hours.
Whipped cream topping and spice dusting
- Using the whisk attachment of the stand mixer, beat the heavy cream, sugar, and vanilla on high speed for 2-3 minutes, or until the cream thickens and forms stiff peaks.
- Remove the bowl from the stand mixer and spread the whipped cream over the entire cake with a spatula.
- Dust the top of the cake with a small amount of cinnamon and nutmeg.
- Serve immediately. Store the cake, covered, in the refrigerator for up to 5 days.
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