Tres Leches Cake (Milk Cake)

Tres Leches Cake (Milk Cake)

Beautifully soft and creamy vanilla sponge that has been drenched in the most delectable combination of tres leches (3 milks), condensed milk, evaporated milk and double cream. Topped with cloud like fluffy  whipped cream and raspberries this Mexican cake is truly out of this world.

 

One of the amazing things about becoming a food blogger is learning and expanding on my knowledge of food, particularly from other food bloggers and all the lovely people who read my blog or follow me on social media. Without you guys I would never have known about this heavenly cake. I am just so shocked that I had never ever tasted this before! I started to receive several requests for a good milk cake recipe, and after my 20th request I had to look into this cake that so many of you wanted to make. Having looked it up online, I still couldn’t understand the fascination for this glorious cake but after having tasted it for the first time at a gorgeous little café I was head over heels in love! Now I understood!

 

 

I had to learn how to make this beautiful creation, and surprisingly it is one of the easiest cakes I have ever made! The hardest thing is having the self control to leave it overnight so that all the gorgeous tres leches flavours can penetrate completely through the soft sponge. Now my recipe is not “traditional” as in most recipes you will see a lot of eggs being used, and the egg whites are whisked separately and then gently folded in and surprisingly no butter or oil is used. I personally am very sensitive to the egginess in cakes and found that by using less eggs but with some butter I can get a soft fluffy sponge that beautifully absorbs the tres leches, is quicker and easier and most importantly does not become too soft and doesn’t disintegrate but instead remains spongy but melt in your mouth soft. Classically tres leches cake is served with a layer of soft whipped cream and a gentle sprinkling of cinnamon, but I absolutely love pairing this cake with raspberries as their delicious tartness cuts through the sweetness so perfectly.

 

 

If like me for some bizarre reason you have never tried this gorgeous beauty or like me now are a little obsessed with this beautiful cake, you really have to try this quick and easy recipe!

 

Tres Leches Cake (Milk Cake)

July 19, 2019
: 6 - 8
: 30 min
: 25 min

Beautifully soft and creamy vanilla sponge that has been drenched in the most delectable combination of tres leches (3 milks), condensed milk, evaporated milk and double cream. Topped with cloud like fluffy whipped cream and raspberries this Mexican cake is truly out of this world.

By:

Ingredients
  • Cake:
  • 1/3 cup (75g) unsalted butter, at room temperature
  • ¾ cup (150g) granulated sugar
  • 1 tsp vanilla paste
  • 3 large eggs
  • 1 ¼ cups (160g) plain flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 1/3 cup (80ml) milk
  • Tres Leches:
  • 1 cup (305g) condensed milk
  • 1 cup (250ml) evaporated milk
  • ½ cup (125ml) double cream
  • Topping:
  • 1 cup (250ml) double cream
  • 1 tbsp caster sugar
  • Raspberries (optional)
Directions
  • Step 1 Preheat the oven at 175°C (350°F). Line a square 20cm (8inch) x 20cm (8inch) cake tin with baking paper and set aside. (Really important to use exact size tin as otherwise the thickness of the sponge may be too thick or too thin).
  • Step 2 Using a stand or hand mixer whisk the butter and sugar until creamy and fluffy.
  • Step 3 Mix in the vanilla.
  • Step 4 Beat in one egg at a time.
  • Step 5 Add the flour, baking powder, salt and milk and whisk until just combined. (careful not to over beat or cake will be dense and heavy).
  • Step 6 Pour batter into the prepared tin and bake for 20 – 25 minutes until golden and toothpick inserted in center comes out clean. Allow cake to cool completely, but do not remove from the tin.
  • Step 7 Prepare tres leches: Combine the 2 milks and cream and stir until thoroughly mixed.
  • Step 8 Keeping the cooled cake in the tin, poke as many holes as you can through the whole cake with a fork, being careful not to break the cake.
  • Step 9 Using a ladle slowly pour the tres leches mixture all over the cake allowing the mixture to fully absorb before adding another ladle full of tres leches mixture. Repeat until all of the tres leches mixture has been absorbed by the cake. (When pouring the tres leches mixture make sure you are doing so evenly so it is distributed equally throughout the cake).
  • Step 10 Cover the cake with cling film and refrigerate overnight.
  • Step 11 When ready to serve remove cake from the fridge, use a knife to loosen the cake edges from the tin and take the cake out. (I like to cut the edges slightly so that you can see the inside of the cake).
  • Step 12 Combine the double cream and caster sugar and whisk until soft and fluffy (like shaving foam).
  • Step 13 Spread on top of the cake and decorate with raspberries (if using).
  • Step 14 Enjoy x


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