Only one cake on this earth takes me back to my teenage years on the island of Puerto Rico. When the tropical heat was too much to bear, I sunk my teeth into this creamy cool dessert.
Tres Leches is a vanilla cake soaked in three different types of milks (hence the name). It is very popular in Spanish-speaking countries across the Caribbean and Central America.
Its ease of preparation makes it perfect for any ocassion. After baking the cake and allowing it to cool, you pierce it with a fork then pour the creamy milk mixture over it. After two hours of refrigeration, it is ready to be enjoyed!
Vanilla Cake recipe
2 1/2 c. all purpose flour
1 tbsp. baking powder
1 tsp. salt
1 c. butter, room temperature
1 1/2 c. sugar, granulated
2 tbsp. vanilla extract
4 large eggs
3/4 c. whole milk
Method of preparation:
Preheat oven to 350F. Grease a 13 x 9 in. cake pan. Set aside.
Sift all dry ingredients together into a bowl.
In a mixer, beat the sugar and butter until light and fluffy. Add eggs one at a time. Once the eggs are incorporated, add the vanilla.
Next you will incorporate the dry ingredients and the milk a little at a time. Begin with the dry ingredients and alternate with the milk, starting and ending with the dry ingredients.
Don't forget to scrape the sides of the bowl! Once everything is mixed in, pour the cake batter into your pre-greased cake pan. Bake for 30-40 minutes, until a toothpick or fork inserted in the center comes out clean.
Once you take the cake out of the oven, let it cool. Do not take it out of the pan. You will need to pan for the next step.
Milk syrup for vanilla cake
1 can (12 oz) evaporated milk
1 can of coconut milk
1 can of condensed milk
1/4 c. rum, if desired
Method of preparation
While the cake cools, mix all of the above ingredients (except the rum) in a saucepan. Cook over medium heat until the condensed milk dissolves and all the milk mixture becomes homogenous. Do not bring to a boil! Just a simmer. If using rum, add it to the milk syrup after you turn off the heat.
How to put everything together
With a fork, pierce the cake while still in the pan. Make sure you pierce it evenly, from top to bottom and side to side.
Then, slowly add the warmed milk syrup over the cake (make sure the milk is not too hot!). Use all of the milk syrup. Don't be alarmed if it looks like too much because the cake will absorb it all.
Refrigerate the cake for at least 2 hours before serving.
Serving the cake
Traditionally, tres leches is topped with merengue but you don't have to go through that trouble. A topping of fresh whipped cream and fruit will do. Or you can use just fresh fruit, depending on what's in season.
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