Tres Leches Cake

Before you start

Tres leches is a sponge cake soaked through with three milks, eaten cold under a layer of whipped cream. Popular across Latin America, it is rich and dripping, yet the cake keeps a light, spongy structure. The texture depends on the sponge: whipped egg whites and very little fat make an airy, open crumb that can absorb a large volume of milk without collapsing into mush.

The key decisions are how much milk to pour and how long to soak. This recipe uses close to 800 ml of milks for a 23 x 33 cm (9 x 13 in) cake, which saturates it fully without pooling much. Pour slowly, a third at a time, and refrigerate for at least 4 hours; overnight is even better as the milks spread evenly.

Ingredients

• Sponge125 g (1 cup, spooned and leveled) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp fine salt
• 5 large eggs — separated, room temperature
• 200 g (1 cup) granulated sugar — divided 150 g and 50 g
• 80 ml (⅓ cup) whole milk
• 1 tsp vanilla extract
• Three milks1 can (354 ml / 12 oz) evaporated milk
• 1 can (397 g / 14 oz) sweetened condensed milk
• 120 ml (½ cup) whole milk or heavy cream
• Topping360 ml (1½ cups) cold heavy cream
• 30 g (¼ cup) powdered sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon — for dusting

Method

1. Heat the oven to 180°C (350°F). Grease the baking dish. Whisk the flour, baking powder and salt.
2. Beat the 5 yolks with 150 g sugar on high for 3 minutes, until pale yellow and thick enough to fall in ribbons. Beat in the 80 ml milk and vanilla, then fold in the flour mixture.
3. In a clean bowl, whip the egg whites to soft peaks, then gradually add the remaining 50 g sugar and whip to firm, glossy peaks that hold their shape but are not dry.
4. Fold a third of the whites into the yolk batter to loosen it, then fold in the rest in two additions, gently, until no streaks remain. Spread in the dish.
5. Bake for 22 to 27 minutes, until golden, springy and a toothpick comes out clean. Cool for 30 minutes in the dish.
6. Whisk the evaporated milk, condensed milk and whole milk in a jug. Poke the cake all over with a fork, right to the bottom. Pour the milks slowly over the cake in three additions, waiting a few minutes between each so it absorbs.
7. Cover and refrigerate for at least 4 hours or overnight.
8. Whip the cold cream with the powdered sugar and vanilla to medium peaks. Spread over the cold cake, dust with cinnamon and cut into squares.

Tips for success

• A glass or ceramic dish is best for serving straight from the pan, and it lets you see how far the milk has soaked in.
• If some milk remains on the bottom after soaking, spoon it over each piece when serving.
• Do not use a springform or a pan with a removable bottom; the milks will leak.

Substitutions

Whole milk in the soak

Coconut milk adds a tropical flavor and works well with a sprinkle of toasted coconut on top.

Whipped cream topping

A toasted meringue topping is a traditional alternative; cook the whites to 71°C (160°F) as for Swiss or Italian meringue.

Evaporated milk

Use half-and-half; the cake is slightly less rich and caramel-flavored.

Variations

Chocolate tres leches

Replace 25 g of the flour with cocoa powder and whisk 2 tbsp cocoa into the milk soak.

Fruit topping

Top the whipped cream with sliced strawberries, mango or peaches just before serving.

Troubleshooting

Cake is soggy and collapsed

The whites were deflated during folding or the sponge was underbaked. Fold gently and bake until springy.

Milk pooled in the dish

It was poured too quickly or the cake was not poked enough. Pour in stages and poke deep holes.

Dry spots in the middle

Uneven pouring. Pour slowly across the whole surface, focusing on the center, and soak longer.

Storage

Keep tres leches refrigerated, covered, for up to 3 days. It is soaked in dairy, so never leave it out for more than 2 hours, or 1 hour on a day above 32°C (90°F).

Safety notes

This cake is full of perishable dairy; refrigerate it promptly and keep it cold. Contains wheat, egg and milk.