Tres Leches Cake, also known as “Three Milks Cake,” is a delectable and moist dessert that originated in Latin America. This cake is named after the three types of milk used to create its unique texture and flavor. Tres Leches Cake has become a beloved dessert in many countries and is often enjoyed during special occasions and celebrations. Let’s explore the history and story behind this delightful cake.

Tres Leches Cake has its roots in Latin American cuisine, particularly in countries like Mexico, Nicaragua, and Cuba. The exact origins of the cake are debated, but it is believed to have originated in the 19th or early 20th century. The recipe for Tres Leches Cake was likely influenced by European sponge cakes that were popular during that time.

The key characteristic of Tres Leches Cake is its use of three types of milk: sweetened condensed milk, evaporated milk, and regular milk. The cake itself is a light and airy sponge cake that is soaked in the milk mixture, allowing it to absorb the milks and become moist and flavorful. The combination of the milks creates a luscious and creamy texture, giving the cake its unique appeal.

To make Tres Leches Cake, the sponge cake is prepared by beating eggs, sugar, and vanilla extract until thick and lemon-colored. All-purpose flour and baking powder are then folded into the egg mixture, and the batter is spread into a greased baking dish and baked until golden brown.

Once the cake is baked and cooled, it is pierced with holes using a skewer. The milk mixture, consisting of sweetened condensed milk, evaporated milk, regular milk, beaten egg yolks, and optional rum, is heated and then poured over the cake, allowing it to soak in the milks. The cake is then refrigerated for several hours or overnight to allow the flavors to meld and the cake to become thoroughly moistened.

For the frosting, sugar, egg whites, water, and cream of tartar are combined and heated until the sugar is dissolved and the mixture reaches a safe temperature. The mixture is then beaten until stiff peaks form, creating a light and fluffy frosting. The frosting is spread over the chilled cake, and the Tres Leches Cake is ready to be served.

Tres Leches Cake has gained popularity around the world for its indulgent texture and delightful flavor. It is often enjoyed during birthdays, weddings, and other special celebrations. Tres Leches Cake has become an iconic dessert that showcases the richness of Latin American culinary traditions.

PREP: 45 MIN. + CHILLING

BAKE: 20 MIN. + STANDING

MAKES: 15 SERVINGS

INGREDIENTS

• 6 eggs
• 1½ cups sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder

FOR MILK MIXTURE:

• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 cup 2% milk
• 3 egg yolks, beaten
• ¼ cup rum (optional)
• FROSTING
• 1 cup sugar
• 3 egg whites
• ¼ cup water
• ¼ teaspoon cream of tartar

INSTRUCTIONS

1. In a large bowl, beat the eggs for 3 minutes. Gradually add the sugar and vanilla extract, beating for 2 more minutes or until the mixture becomes thick and lemon-colored. Fold in the flour and baking powder until well combined. Spread the batter into a greased 13×9-inch baking dish.
2. Bake the cake at 350°F (175°C) for 20-25 minutes or until it turns golden brown. Place the baked cake on a wire rack.
3. Use a skewer to poke holes in the cake, spacing them about ½ inch apart.
4. In a small saucepan, bring the sweetened condensed milk, evaporated milk, and 2% milk to a boil over medium-low heat. Remove from the heat and gradually stir a small amount of the hot milk mixture into the beaten egg yolks. Return the mixture to the pan, stirring constantly. Stir in rum, if desired. Bring the mixture to a gentle boil, cooking and stirring for 2 minutes.
5. Slowly pour the milk mixture over the cake, allowing it to absorb into the cake. Let the cake stand for 30 minutes, then cover and refrigerate for at least 8 hours or overnight.
6. In a large heavy saucepan, combine the sugar, egg whites, water, and cream of tartar over low heat. With a hand mixer, beat the mixture on low speed for 1 minute. Continue beating on low over low heat until the frosting reaches 160°F (71°C), which takes about 14-18 minutes.
7. Pour the frosting into a large bowl and beat on high speed until stiff peaks form, which takes about 7 minutes.
8. Spread the frosting over the chilled cake, covering the top and sides.
9. Store the Tres Leches Cake in the refrigerator until ready to serve.
10. Tres Leches Cake is now ready to be enjoyed! Serve this indulgent and moist cake as a delightful dessert that will impress your family and friends with its creamy texture and irresistible flavor.