Tres Leches Milk Cake Recipe

All-purpose flour: A versatile flour that provides structure to the cake.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavor of the cake.

Eggs: Adds richness and structure to the cake. Separate the yolks and whites for different steps.

Granulated sugar: Sweetens the cake and helps achieve a light texture.

Whole milk: Adds moisture and richness to the batter.

Vanilla extract: Adds a warm, sweet flavor to the cake and whipped cream.

Evaporated milk: A concentrated milk that adds creaminess to the soaking mixture.

Sweetened condensed milk: Provides sweetness and a rich, creamy texture to the soaking mixture.

Heavy cream: Used in both the soaking mixture and the whipped topping for a luxurious texture.

When folding the egg whites into the batter, use a gentle hand to maintain the airiness. This technique helps the cake achieve a light and fluffy texture. Use a spatula to cut through the center of the mixture, then lift and fold the batter over the egg whites, rotating the bowl as you go. Avoid over-mixing to prevent deflating the egg whites.

• All-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a lighter and more tender cake texture.

• 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 to achieve the same leavening effect.

• Whole milk - Substitute with 2% milk: 2% milk can be used if whole milk is not available, though the cake may be slightly less rich.

• Evaporated milk - Substitute with half-and-half: Half-and-half can mimic the creamy texture of evaporated milk.

• 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 alternative.

• Heavy cream - Substitute with coconut cream: Coconut cream provides a similar richness and can be used for both the soaking mixture and the whipped topping.

• Granulated sugar - Substitute with coconut sugar: Coconut sugar can be used for a more caramel-like flavor, though it may slightly alter the color of the cake.

• Vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to the cake.

• To store your Tres Leches Milk Cake, first ensure it is completely cooled. This prevents condensation, which can make the cake soggy.
• Cover the cake with plastic wrap or aluminum foil. Make sure it is tightly sealed to keep out any unwanted odors from the refrigerator.
• Place the covered cake in the refrigerator. This dessert is best enjoyed cold, and refrigeration helps the milk mixture to fully soak into the cake, enhancing its flavor.
• For longer storage, you can freeze the cake. First, cut the cake into individual servings. This makes it easier to thaw only what you need.
• Wrap each piece tightly in plastic wrap, then place them in a freezer-safe container or a zip-top freezer bag. This double layer of protection helps prevent freezer burn.
• Label the container or bag with the date. Tres Leches Milk Cake can be frozen for up to 2 months.
• When ready to enjoy, thaw the cake in the refrigerator overnight. This slow thawing process helps maintain the cake's texture and flavor.
• Before serving, you can add a fresh layer of whipped cream if desired, as the original topping might lose some of its volume during freezing and thawing.

• Preheat your oven to 325°F (165°C). Place the Tres Leches Milk Cake in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use the microwave. Place a slice of Tres Leches Milk Cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 30-45 seconds, checking to ensure it doesn't overheat.

• If you prefer a more even reheating, use a double boiler. Place the Tres Leches Milk Cake in a heatproof dish and set it over a pot of simmering water. Cover the dish and steam for about 5-10 minutes, or until the cake is warmed through.

• For those who enjoy a slightly crisp top, use a toaster oven. Preheat the toaster oven to 325°F (165°C). Place the Tres Leches Milk Cake on a toaster oven-safe tray and cover it loosely with foil. Heat for 8-10 minutes, removing the foil for the last 2 minutes to crisp up the top slightly.

• Oven: Preheat to 350°F (175°C) to bake the cake.

• 9x13 inch baking pan: Grease and flour this pan to bake the cake.

• Whisk: Use to mix together flour, baking powder, and salt.

• Mixing bowl: Use one for the dry ingredients and another for the egg yolk mixture.

• Electric mixer: Beat egg yolks with sugar until pale and fluffy, and also to beat egg whites until soft peaks form.

• Spatula: Gently fold egg whites into the batter.

• Toothpick: Check if the cake is done by inserting it into the center.

• Small bowl: Whisk together evaporated milk, sweetened condensed milk, and heavy cream.

• Measuring cups: Measure out the flour, sugar, milk, and other ingredients.

• Measuring spoons: Measure out baking powder, salt, and vanilla extract.

• Refrigerator: Chill the cake for at least 1 hour before serving.

• Knife: Cut the cake into servings.

• Serving plate: Serve the cake on this plate.

• Cooling rack: Allow the cake to cool completely on this rack.

• Whisk attachment: Use with the electric mixer to whip heavy cream with sugar and vanilla until stiff peaks form.

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

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

Combine steps: While the cake is baking, prepare the milk mixture and whipped cream to save time.

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

Use pre-made whipped cream: If in a hurry, use store-bought whipped cream instead of making it from scratch.