If you’re looking how to make Tres Leches Cake you’re at the right place! This cake is a wonder: very simple to make, impressive to serve, and harmonious flavors that absolutely seduce the palate. The basic premise of the recipe is that a sponge cake is soaked in 3 different types of milk: sweetened condensed milk, evaporated milk, and coconut milk, hence the name. (Although technically speaking, coconut milk is not really milk). And there is still heavy cream.
Watch a video of this recipe in my YouTube Channel HERE.
In my opinion, this Tres Leches Cake gains an even higher ground when drizzled with Dulce de Leche sauce and garnished with unsweetened coconut flakes—that’s my version.
While I’ve seen some attempts to upscale the presentation of this cake, I find beauty is this one size fits all ramekin cake. It’s a great cake to bring to a party, and even though it doesn’t have a round presentation, there is no reason at all why you can’t use this recipe as a Birthday Cake. It’s light, refreshing, and a crowd-pleaser. You can make the Tres Leches Cake and soak it up to 5 days ahead of time. I would make the whipped cream the day before or the day of.
A word about Coconut Milk:
Despite the name, coconut milk contains no dairy whatsoever; the “milk” is nothing but coconut blended with hot water, then strained. Although is quite easy to make it at home, thanks to the popularity of Asian and Latin cuisine, coconut milk can be found in any regular supermarket and has become a common pantry ingredient in the American home kitchen. Most coconut milk are sold canned or in a glass bottle (as is the case with most Brazilian brands) and they can sit for a long time in your pantry (while the homemade will last only a few days in the refrigerator). Make sure you shake the can or bottle well before using it. Sometimes, coconut milk can solidify so much that shaking is not enough. In this case, place the unopened can or bottle in a bowl with hot water for 20 minutes to help liquefy it again. If your coconut milk is too thick, you can always thin it out with a few teaspoons of warm water. Different brands of coconut milk might present a small variation in sweetness and consistency
Tres Leches Cake
Serves 14-16
For the Cake:
7 eggs
¾ cup (150g) sugar
1 cup (150g) flour
For Soaking the Cake:
1 (12-ounce) can evaporate milk
1 (14-ounce) can sweetened condensed milk
1 (13.5-ounce) can coconut milk
1¼ cups heavy cream
1 teaspoon vanilla extract
Whipped Cream:
1 cup (250ml) heavy cream
1 tablespoon (8g) powdered sugar
Dulce de Leche Sauce
½ cup Dulce de Leche
½ cup whole milk
Unsweetened toasted coconut for garnish
- Prepare the Cake: Grease a 9 X 13 baking dish (glass or porcelain). Preheat the oven to 325˚F.
- Place the eggs and sugar in the bowl of an electric mixer. Set the bowl over a pan of simmering water (the bowl should not touch the water) and heat just until lukewarm to the touch, whisking constantly with a long whisk to prevent curdling. Bring the bowl to the mixer and attach the whisk beater. Start beating on low speed, gradually increasing to high speed. Beat on high until mixture has thickened, whitened, and tripled in volume, about 10-12 minutes.
- Sift the flour over the mixture and gently fold to combine. The eggs will naturally deflate a little but they will still be fluffy. Carefully pour the batter into the prepared baking dish. Bake until the cake is lightly golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from the oven and set aside to cool for 30 minutes.
- Meanwhile, Prepare the Dulce de Leche Sauce: In a small saucepan melt the dulce de leche and milk together, until it becomes pourable. This will be used just for garnish.
- Soak the Cake: In a large bowl, whisk together the three milks and cream together. Add the vanilla and whisk again. Pierce the cake all over with a toothpick or skewer. Carefully and slowly pour the liquid, one ladle at a time over the cake. Add another ladle only when the previous one has been completely absorbed. This process will take about 1 hour. Cover and refrigerate for at least 6 hours, until the liquid is completely absorbed. The cake will keep refrigerated for 2 days.
- Prepare the Whipped Cream: In an electric mixer fitted with the whisk attachment, whip the cream until it starts to thicken. Sift the sugar over and continue to whip until it reaches soft peaks. Pour on top of the cake and use a spoon to make swirl moves. Drizzle some dulce de leche sauce on top and garnish with toasted coconut.
Watch this recipe HERE.
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If you enjoyed this recipe, you might also enjoy this recipe for Dulce de Leche Pudding and Chocolate Almond Cake Julia Child.
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