How long should I soak a tres leches cake?

It's best to let your tres leches cake soak for at least 2 hours in the fridge, but overnight soaking, around 8 hours, makes it even tastier.

Is a tres leches cake supposed to be wet?

Yes, the cake should be quite moist due to the three types of milk. It shouldn't be dry or soggy, but more like a creamy dessert.

Can I freeze a tres leches cake?

You can freeze the sponge cake before adding the milk mixture. Once frozen, it can last up to 3 months. Just thaw it out before soaking it with the milk mix.

What are the three milks used in tres leches cake?

The cake is soaked in a mix of sweetened condensed milk, evaporated milk, and whole milk.

How do I know if my tres leches cake is soaked enough?

The cake should be moist and creamy throughout without any dry spots. You might see some milk around the edges when cutting a slice.

Can I make a tres leches cake ahead of time?

Yes, it's a great make-ahead dessert. You can prepare it and let it soak overnight, then serve it the next day.

How Long Do Tres Leches Need to Soak for the Perfect Texture?

Name: Classic Tres Leches Cake
Prep time: 15 min
Cook time: 30 min
Total time: PT-484349H8M16S
Cuisine: Latin American
Ingredients: 1 cup all-purpose flour; 1 ½ tsp baking powder; ¼ tsp salt; 5 large eggs, separated; 1 cup granulated sugar, divided; 1 tsp vanilla extract; ⅓ cup whole milk; 1 (12 oz) can evaporated milk; 1 (14 oz) can sweetened condensed milk; ½ cup heavy cream; 1 ½ cups heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract; Ground cinnamon (optional, for garnish); Fresh berries (optional, for serving)

Description

This Tres Leches Cake is soft, airy, and soaked to perfection in a rich blend of three milks. The secret to its perfectly moist texture is the right soaking time—long enough to absorb the creamy mixture but not too long to get soggy. Follow this step-by-step guide for a deliciously tender, melt-in-your-mouth cake that’s perfect for any occasion!

Ingredients

Scale

For the Cake:

1 cup all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
5 large eggs, separated
1 cup granulated sugar, divided
1 tsp vanilla extract
⅓ cup whole milk

For the Tres Leches Mixture:

1 (12 oz) can evaporated milk
1 (14 oz) can sweetened condensed milk
½ cup heavy cream

For the Topping:

1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
Ground cinnamon (optional, for garnish)
Fresh berries (optional, for serving)

Instructions

Bake the Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, whisk together flour, baking powder, and salt.
Separate the eggs. In one bowl, beat egg yolks with ¾ cup sugar until pale and fluffy. Stir in vanilla extract and whole milk.
In another bowl, beat egg whites until soft peaks form, then gradually add the remaining ¼ cup sugar until stiff peaks form.
Gently fold the egg whites into the yolk mixture, then gradually fold in the dry ingredients until just combined.
Pour batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cool completely.

2. Prepare the Tres Leches Mixture

In a medium bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream until well combined.

3. Soak the Cake

Once the cake is slightly warm, poke holes all over with a fork.
Slowly pour the milk mixture over the cake, ensuring even distribution.
Refrigerate for at least 2 hours, but overnight is best for full absorption.

4. Make the Whipped Cream Topping

In a bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream over the soaked cake.

5. Serve & Enjoy

Garnish with a sprinkle of cinnamon or fresh berries for extra flavor.
Serve cold and enjoy every creamy bite!

Notes

Best Soaking Time: Letting the cake soak overnight gives the best texture.
Even Absorption: Poke holes ¾ of the way down, but not all the way through, to maintain structure.
Extra Flavors: Add a splash of rum, coconut extract, or cinnamon to the milk mixture for extra depth.
Storage: Store covered in the fridge for up to 5 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Soaking
Cuisine: Latin American

Nutrition

Serving Size: 1 slice
Calories: ~320 kcal
Sugar: ~32g
Sodium: ~120mg
Fat: ~16g
Carbohydrates: ~38g
Fiber: 0g
Protein: ~6g

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