Three Milks Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 12
★★★★★
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If you're looking to dive into a dessert that hits all the right notes, this Three Milks Cake, or "Tres Leches," is a winner. It's a sponge cake soaked in three different kinds of milk, giving it a luxurious, melt-in-your-mouth texture that's hard to resist.

Ingredients for Three Milks Cake

Flour provides the foundation of the cake, giving it structure. Baking powder helps it rise, ensuring a light, airy texture. A pinch of salt enhances all the other flavors.

Eggs are separated to create a richer batter with the yolks and a fluffy lift with the whites. Sugar sweetens the cake and aids in the aeration process when combined with the eggs.

Whole milk adds moisture, while vanilla extract infuses the cake with a warm, sweet aroma. The star trio—evaporated milk, sweetened condensed milk, and heavy cream—combine to soak the cake, making it irresistibly moist.

For the topping, heavy cream whipped with powdered sugar and vanilla extract creates a light, fluffy crown to finish the cake.

Tips & Tricks

  • Make sure your bowl and beaters are clean and dry before beating egg whites to ensure they whip up perfectly.
  • For more flavor, try adding a teaspoon of cinnamon to the milk mixture.
  • Letting the cake sit overnight makes it even better, as the flavors meld beautifully.

Serving Suggestions

Serve this cake chilled for a refreshing treat. It's perfect on its own, but if you’re feeling extra indulgent, a scoop of vanilla ice cream on the side complements it beautifully. Fresh berries can also add a nice tart contrast to the sweetness of the cake.

Frequently Asked Questions

Can I use a different size baking dish?
Yes, but you may need to adjust baking time. A smaller dish will make the cake thicker, requiring more time.
Is it possible to make this cake lactose-free?
You can try using lactose-free milk products, but the texture and flavor might slightly differ.
How long will this cake keep?
Stored covered in the refrigerator, it should keep well for about 3-4 days.

Three Milks Cake Recipe Walkthrough

First, preheat your oven to 350°F and get your 9x13 inch baking dish ready by greasing it. This ensures the cake doesn't stick and slides out easily.

In a mixing bowl, whisk together the flour, baking powder, and salt. Set it aside for a moment. Now, separate the eggs. In one bowl, beat the yolks with 3/4 cup of the sugar until they turn a pale yellow. This should take about 2 minutes of mixing.

Add the whole milk and vanilla extract to the yolk mixture, and stir to combine. Gently fold in the flour mixture—take your time here to ensure everything is well incorporated.

In another clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form. Gently fold the egg whites into your batter, being careful not to deflate them.

Pour the batter into your prepared baking dish, smoothing the top with a spatula. Bake for 25-30 minutes; you'll know it's done when a toothpick inserted into the center comes out clean.

Once baked, let the cake cool completely. Use a fork to pierce the cake all over—this is key for absorbing the milk.

Mix together the evaporated milk, sweetened condensed milk, and 1/4 cup of heavy cream. Pour this mixture evenly over the cooled cake, ensuring it soaks in. Cover and refrigerate for at least 4 hours, or overnight for best results.

Before serving, whip the remaining heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread this lovely topping over your cake, and it's ready to enjoy!

Why You'll Love This Recipe

  • The cake is incredibly moist and light.
  • Perfect for celebrations or everyday indulgence.
  • The whipped cream topping adds a delightful finish.
  • Can be made ahead of time, making it great for entertaining.

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar
1/3 cup whole milk
1 teaspoon vanilla extract
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/4 cup heavy cream
1 1/2 cups heavy cream (for topping)
1/4 cup powdered sugar
1 teaspoon vanilla extract (for topping)

Step-by-step Instructions

1. Preheat your oven to 350°F and grease a 9x13 inch baking dish.
2. In a bowl, mix flour, baking powder, and salt.
3. Separate eggs; beat yolks with 3/4 cup sugar until pale yellow.
4. Add milk and vanilla to the yolk mixture and combine.
5. Gently fold in the flour mixture.
6. In a separate bowl, beat egg whites with remaining sugar until stiff peaks form.
7. Fold egg whites into the batter gently.
8. Pour the batter into the prepared baking dish and bake for 25-30 minutes.
9. Allow the cake to cool; pierce with a fork all over the top.
10. Mix evaporated milk, condensed milk, and 1/4 cup cream; pour over the cake.
11. Refrigerate the cake for at least 4 hours or overnight.
12. For topping, whip cream with sugar and vanilla until soft peaks form; spread over the cake before serving.

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