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Tres leches cake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 1 cake
Author Connie Veneracion

Ingredients

  • 6 large large eggs separated
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1/2 cup butter melted and cooled
  • 1 cup all-purpose flour
  • 3/4 cup evaporated milk
  • 1/2 cup cream
  • 3/4 cup sweetened condensed milk

Instructions

  • Preheat the oven to 350F.
  • Sift the flour.
  • With an electric mixer, over medium speed, beat the egg whites, baking soda and salt until soft peaks.
  • Lower the speed of the mixer and add the egg yolks and sugar. Continue mixing until smooth, about 30 seconds.
  • Add the butter, folding it in (I used a spatula). Then, mix in the flour in three or four batches, mixing by hand (carefully, so as not to break the precious air bubbles that will add volume to the cupcakes) until the mixture is well blended.
  • Pour into an eight or 10-inch bundt pan.
  • Bake in a 350F oven for 35 to 40 minutes or until a skewer poked at the thickest part of the cake comes out clean.
  • While the cake is still hot, poke holes all over it. Use a bamboo skewer or a large fork. When I made the tres leches cupcakes, the holes were too small and it took forever for the three-milk mixture to sink and get absorbed. So, make sure that you have larger holes and that the holes deep enough to reach the bottom of the pan. And poke a lot of holes. Make them as close as one centimeter apart.
  • Mix together the evaporated filled milk, cream and sweetened condensed milk. Pour the mixture over the cake, little by little, giving the thick liquid a chance to be absorbed before proceeding to pour some more. Just keep on doing it until all the liquid has been poured.
  • Now, the hardest part. Waiting. It is best to chill the cake for a couple of hours. I insisted that we wait. And it was worth the stressful waiting.

Notes

When the cake was inverted onto a plate, it was perfect. Whole and golden and very heavy with all the liquid that it has absorbed. Note that I used a silicone bundt pan. Non-stick. And flexible. The cake will have to be inverted onto a plate and the bendable silicone pan could be pushed at the sides and bottom to help release the very wet cake. I don’t know if that’s possible with a regular pan, even if it is lined with wax paper, without breaking the cake.
If you don’t want to take chances, if you’re using a regular round, square or rectangular pan, do not invert the cake at all — cut the cake right inside the pan. And just enjoy.
If you like to prettify your cake, serve the slices with a dollop of whipped cream sprinkled with cinnamon powder. I did that with the tres leches cupcakes but didn’t have the time to repeat the process when the cake was sliced because everyone was too impatient to eat it.