Tres Leches Milk Cake Recipe

All-purpose flour: The base of the cake, providing structure and texture.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Eggs: Separated into yolks and whites to create a light and airy batter.

Granulated sugar: Sweetens the cake and helps achieve a tender crumb.

Whole milk: Adds moisture and richness to the batter.

Vanilla extract: Provides a warm, aromatic flavor.

Evaporated milk: One of the three milks used to soak the cake, adding creaminess.

Sweetened condensed milk: Adds sweetness and a thick, luscious texture.

Heavy cream: Contributes to the rich, creamy soaking mixture.

When folding the egg whites into the batter, use a gentle hand to avoid deflating the mixture. This will help maintain the cake's light and airy texture. A rubber spatula is ideal for this task, and remember to fold in a figure-eight motion to incorporate the egg whites evenly without losing volume.

• all-purpose flour - Substitute with cake flour: Cake flour has a lower protein content, which results in a lighter and more tender cake texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder. This combination will provide the necessary leavening.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but may require a slight increase in quantity due to its larger grain size.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative but may slightly alter the texture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• whole milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly change the flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor profile. Use half the amount as it is more potent.

• evaporated milk - Substitute with coconut milk: Coconut milk provides a rich, creamy texture and a slight coconut flavor, making it a good dairy-free option.

• sweetened condensed milk - Substitute with homemade sweetened condensed milk: Simmer 2 cups of milk with 1 cup of sugar until it reduces by half. This homemade version can be tailored to your sweetness preference.

• heavy cream - Substitute with coconut cream: Coconut cream is a thick, dairy-free alternative that provides a similar richness and texture.

• To keep your Tres Leches Milk Cake fresh and delightful, first ensure it is completely cooled after baking and soaking in the milk mixture.

• Cover the cake with plastic wrap or aluminum foil. This will help to maintain its moisture and prevent it from absorbing any unwanted odors from the refrigerator.

• Store the cake in the refrigerator. The Tres Leches Milk Cake is best served chilled, and refrigeration helps to enhance its flavor and texture.

• For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• When ready to enjoy, thaw the cake in the refrigerator overnight. This slow thawing process helps to retain the cake's moist and creamy consistency.

• If you prefer to freeze individual slices, wrap each slice in plastic wrap and then place them in a freezer-safe container or zip-top bag. This makes it easy to grab a single serving whenever you crave a sweet treat.

• Remember to label your wrapped cake or slices with the date. Tres Leches Milk Cake can be stored in the freezer for up to 2 months, but for the best taste and texture, try to consume it within the first month.

• When serving after refrigeration or freezing, you can add a fresh dollop of whipped cream or a sprinkle of cinnamon on top for an extra touch of indulgence.

• Preheat your oven to 325°F (165°C). Place the Tres Leches Milk Cake in an oven-safe dish and cover it with aluminum foil. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's moisture and texture.

• For a quicker option, use the microwave. Place a slice of the Tres Leches Milk Cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to prevent it from drying out. Heat on medium power for 30-45 seconds, checking to ensure it doesn't overheat.

• If you prefer a slightly crispier texture, use a toaster oven. Set it to 325°F (165°C) and place the Tres Leches Milk Cake on a baking sheet. Heat for about 10 minutes, keeping an eye on it to avoid over-browning.

• For a unique twist, try reheating on the stovetop. Place a non-stick skillet over low heat and add a slice of the Tres Leches Milk Cake. Cover with a lid and heat for 5-7 minutes, flipping halfway through to ensure even warming. This method can give a slight caramelization to the edges.

• If you have a steam oven, use it to reheat the Tres Leches Milk Cake. Set the steam oven to 212°F (100°C) and place the cake inside for about 5-7 minutes. This method helps retain the cake's moisture and enhances its flavors.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• 9x13 inch baking dish: The container in which the cake batter is poured and baked.

• Whisk: Used to mix together the dry ingredients and to beat the egg yolks with sugar.

• Mixing bowl: A large bowl for combining the flour, baking powder, and salt.

• Mixing bowl: Another bowl for beating the egg yolks with sugar.

• Mixing bowl: A separate bowl for beating the egg whites to soft peaks.

• Electric mixer: Helpful for beating the egg yolks and egg whites to the desired consistency.

• Spatula: Used for folding the egg yolk mixture into the flour mixture and for folding the egg whites into the batter.

• Toothpick: Used to check if the cake is done by inserting it into the center and seeing if it comes out clean.

• Fork: Used to poke holes all over the cooled cake to allow the milk mixture to soak in.

• Small bowl: Used to whisk together the evaporated milk, sweetened condensed milk, and heavy cream.

• Refrigerator: Used to chill the cake for at least 4 hours or overnight to allow the milk mixture to fully soak in.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use an electric mixer: Beat the egg yolks and egg whites with an electric mixer to save time and achieve the right consistency faster.

Combine dry ingredients: Mix the flour, baking powder, and salt in advance to streamline the process.

Chill the cake overnight: Letting the cake soak in the milk mixture overnight enhances flavor and saves time on the day of serving.

Use a fork for poking holes: A fork is quicker and more efficient for making holes in the cake to absorb the milk mixture.