what is Tres Leches Cake?
Tres leches cake is a beloved dessert hailing from Latin America. Tres Leches means ‘three milks,’ because the cake is soaked in a three-milk mixture once baked. It is believed to have evolved from various European sponge cake recipes that were brought to the region during colonial times.
The concept of soaking cakes in sweetened milk likely developed as a way to make dry cakes more palatable in regions with limited access to fresh dairy products.
Tres Leches cake can be customized in more than 10 delicious ways by adding fruit such as:
- Fruits: strawberries, lemon, pineapple, raspberries, pumpkins, or mangoes
- Chocolate or coffee (mocha)
- Pumpkin spice or herbs
- Coconut milk or eggnog
- Rasmalai or caramel sauce
- Nuts like pistachios or almonds
To make healthy vegan tres leches cake, you can use plant-based milk, eliminate eggs, and add other ingredients like vinegar and vegetable oil.
simple Tres Leches cake recipe
The cake is soaked in a mixture of three different types of milk. It can look a bit kitsch when cut into squares and topped with a glace cherry, so I baked a round cake and topped it with chocolate sprinkles for something a little different. Here is how to make tres leches cake:
Ingredients
For the cake
- 175 g caster sugar
- 175 g plain flour, I used a gluten-free blend
- 1 tsp baking powder, gluten-free, available in most supermarkets
- 4 eggs
- 75 ml milk
For the sauce
- 400 ml condensed milk
- 200 ml evaporated milk
- 200 ml double cream
Instructions
- Preheat the oven to 180oC and grease and line a cake tin.
- Separate the eggs – put the whites into a large bowl and use an electric whisk to beat until thick and peaks form.
- Fold in the sugar gently and then fold in the egg yolks one at a time.
- In a separate bowl, mix together the flour (sieve first), baking powder and milk, then fold this into the egg mixture.
- Transfer to the tin and bake for about 40 mins, until risen and golden.
- Meanwhile, make the sauce by lightly whisking together half the condensed milk, half the double cream and all the evaporated milk.
- As soon as the cake is out of the oven, skewer all over and pour the sauce over so that it soaks into the cake. Leave to cool for 5 mins in the tin, then turn out onto a wire rack.
- Make the cream topping by whisking together the rest of the cream and the condensed milk until thickened.
- Once the cake is cool, spread this on top and decorate as desired.
Notes
Tres leches cake can be stored in the refrigerator for a period of 3-5 days, as long as you cover it. On the other hand, if you choose to freeze it, it can maintain its quality for up to 5 months. However, you should only freeze the cake itself, as the frosting may lose its flavor in the freezer.
Tres Leches Cake
Ingredients
For the cake
- 175 g caster sugar
- 175 g plain flour I used a gluten-free blend
- 1 tsp baking powder gluten-free, available in most supermarkets
- 4 eggs
- 75 ml milk
For the sauce
- 400 ml condensed milk
- 200 ml evaporated milk
- 200 ml double cream
Instructions
- Preheat the oven to 180oC and grease and line a cake tin.
- Separate the eggs – put the whites into a large bowl and use an electric whisk to beat until thick and peaks form.
- Fold in the sugar gently and then fold in the egg yolks one at a time.
- In a separate bowl, mix together the flour (sieve first), baking powder and milk, then fold this into the egg mixture.
- Transfer to the tin and bake for about 40 mins, until risen and golden.
- Meanwhile, make the sauce by lightly whisking together half the condensed milk, half the double cream and all the evaporated milk.
- As soon as the cake is out of the oven, skewer all over and pour the sauce over so that it soaks into the cake. Leave to cool for 5 mins in the tin, then turn out onto a wire rack.
- Make the cream topping by whisking together the rest of the cream and the condensed milk until thickened.
- Once the cake is cool, spread this on top and decorate as desired.
Notes
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