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: Adds richness and helps bind the ingredients together.

Granulated sugar: Sweetens the cake and helps create a tender crumb.

Whole milk: Adds moisture and richness to the batter.

Vanilla extract: Provides a warm, sweet flavor to the cake.

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 a light and 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 ensures the cake remains light and airy. Use a rubber spatula and fold in a figure-eight pattern, turning the bowl as you go. This technique helps maintain the volume and results in a fluffier tres leches cake.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting 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 every 1 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 you want to reduce the fat content slightly while still maintaining a similar texture.

• whole milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that can be used in the same quantity.

• evaporated milk - Substitute with half-and-half: Half-and-half provides a similar creamy texture and richness.

• sweetened condensed milk - Substitute with coconut milk and sugar: Use 1 cup of coconut milk mixed with 1 cup of sugar, simmered until thickened, for a dairy-free option.

• heavy whipping cream - Substitute with coconut cream: Coconut cream is a great dairy-free alternative that whips up similarly to heavy cream.

• granulated sugar - Substitute with coconut sugar: Coconut sugar can be used in the same quantity and provides a slightly caramel-like flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but pleasant flavor profile that can complement the cake.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water for each egg, let it sit for a few minutes to thicken. This is a good vegan alternative.

• To keep your Tres Leches Milk Cake fresh and delicious, store it in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to prevent it from absorbing any unwanted odors from other foods.

• If you plan to enjoy the cake over several days, make sure to re-cover it tightly after each serving. This will help maintain its moisture and flavor.

• For those who want to prepare the cake ahead of time, you can freeze it. First, allow the cake to cool completely and soak up the milk mixture. Do not add the whipped cream topping yet.

• Wrap the cake tightly in plastic wrap, ensuring there are no exposed areas. Then, wrap it again with aluminum foil to provide an extra layer of protection against freezer burn.

• Place the wrapped cake in a freezer-safe container or a heavy-duty freezer bag. Label it with the date to keep track of its freshness.

• When you're ready to serve the frozen cake, transfer it to the refrigerator and let it thaw overnight. This slow thawing process will help maintain the cake's texture and flavor.

• Once thawed, whip up fresh heavy cream with sugar and vanilla extract to create the topping. Spread it over the cake just before serving for the best results.

• If you have leftover slices, you can also freeze individual portions. Wrap each slice in plastic wrap, followed by aluminum foil, and place them in a freezer-safe container. This way, you can enjoy a piece of Tres Leches Milk Cake whenever the craving strikes.

• Remember, the cake can be stored in the freezer for up to 2 months. Beyond that, it may start to lose its delightful texture and flavor.

• Preheat your oven to 325°F (165°C). Place the Tres Leches Milk Cake in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and heat for about 10-15 minutes. This method ensures the cake remains moist and the whipped cream topping stays intact.

• If you're in a hurry, you can use the microwave. Place a slice of the 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. Be cautious not to overheat, as the whipped cream can melt and the cake can become rubbery.

• For a more gourmet approach, use a double boiler. Place a slice of the Tres Leches Milk Cake in a heatproof dish and set it over a pot of simmering water. Cover the dish with a lid and steam for about 5-7 minutes. This gentle reheating method helps maintain the cake's delicate texture and moisture.

• If you have an air fryer, preheat it to 300°F (150°C). Place the Tres Leches Milk Cake in the basket, cover it with aluminum foil, and heat for 5-7 minutes. This method is quick and helps to keep the cake's texture light and fluffy.

• For a stovetop method, place a slice of the Tres Leches Milk Cake in a non-stick skillet over low heat. Cover the skillet with a lid and heat for about 5 minutes, checking frequently to ensure it doesn't overheat. This method is great for maintaining the cake's moisture and flavor.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking pan: The container in which the cake batter is poured and baked.

• Whisk: Used to mix together the dry ingredients and to whisk the egg yolks with sugar.

• Mixing bowls: Different sizes are needed to mix the dry ingredients, egg yolk mixture, and egg whites separately.

• Electric mixer: Useful for beating the egg yolks with sugar and for whipping the egg whites and heavy cream.

• Spatula: Used 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.

• Refrigerator: Necessary for chilling the cake for at least 4 hours before serving.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract accurately.

• Cooling rack: Used to allow the cake to cool completely after baking.

• Knife: Used to slice the cake when serving.

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

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

Combine milk mixture early: Mix the evaporated milk, sweetened condensed milk, and whole milk while the cake is baking.

Cool the cake quickly: Place the cake in the fridge to cool faster before pouring the milk mixture.

Make whipped cream ahead: Whip the heavy cream and store it in the fridge until ready to use.