Authentic Tres Leches Cake: A Classic Latin Dessert Recipe
The following recipe’s were provided by Chef Melissa Araujo. Melissa is a proud Honduran, and the Executive Chef/Owner of Alma Cafe and Araujo Restaurant Group. This classic Latin dessert recipe for Tres Leches Cake is perfect for any occasion. For a fascinating look into the history of this dessert, you can explore resources like The Spruce Eats – Tres Leches History.
Chef Melissa Araujo: Bringing Honduran Flavors to New Orleans
Alma Café has two locations in New Orleans. Its original Marigny location at 800 Louisa Street and its newer Mid-City location at 301 N Carrollton Avenue. Visit Alma Cafe New Orleans to experience more of Chef Araujo’s creations.
Mastering the Tres Leches Cake: Step-by-Step
Ingredients:
For the Cake:
- 1 cup (130g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs (separate whites and yolks)
- 1 cup (200g) granulated sugar, divided
- 1/3 cup (80ml) whole milk
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 can (12 oz/354ml) evaporated milk
- 1 can (14 oz/396ml) sweetened condensed milk
- 1/3 cup (80ml) heavy cream
For the Whipped Topping:
- 1 cup (240ml) heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Optional Toppings:
- Ground cinnamon for dusting
- Fresh fruit (figs, berries, mango slices, etc.)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the egg yolks with ¾ cup of the sugar until pale and creamy. Stir in the milk and vanilla extract. Gently fold the dry ingredients into the yolk mixture until combined. In a separate bowl, beat the egg whites with the remaining ¼ cup sugar until stiff peaks form. Gently fold the egg whites into the batter, ensuring it remains airy.
Bake the Cake: Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Make the Milk Mixture: In a mixing bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream. Set aside.
Soak the Cake: Once the cake is cool, poke holes all over the top using a fork or skewer. Slowly pour the milk mixture over the cake, allowing it to absorb completely. Cover and refrigerate for at least 2 hours or overnight.
Prepare the Whipped Topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble and Serve: Spread the whipped cream evenly over the cake. Dust with ground cinnamon or garnish with fresh fruit, if desired. Slice and serve cold. Enjoy!
