Tres Leches Cake - Washington Post

Dulce de tres leches, a sweet cake soaked with three kinds of milk, has long been popular throughout the Americas, particularly in Latin American communities. This recipe produces an especially airy sponge cake, which gets soaked in sweetened condensed milk, evaporated milk and whole milk, and then topped with cinnamon-flecked whipped cream flavored with vanilla and dark rum.

There are many possible variations: Use coconut milk and cream to make it dairy-free; many stores carry canned coconut sweetened condensed and evaporated milks. Replace some of the milk with coffee, for a cafe con tres leches cake. Top it with fresh or roasted fruit to offset the sweetness, or add a layer of cajeta or dulce de leche if your sweet tooth wants more.

Make Ahead: The cake can be made 1 day ahead, cooled and covered, and soaked up to 1 hour before serving. The cake can also be soaked up to 5 days in advance, with or without the whipped cream topping

Storage Notes: The finished tres leches cake can be refrigerated, covered tightly, for up to 5 days.

Servings:
12 - 18

Tested size: 12-18 servings; makes one 9-by-13-inch cake

Ingredients

For the sponge cake
6 large eggs, cold
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon table salt
1/3 cup (80 milliliters) neutral oil, such as canola or corn oil or grapeseed oil
1 1/4 cups (155 grams) all-purpose flour, sifted

For the milk soak
One (14-ounce/397-gram) can sweetened condensed milk
One (12-ounce/354 gram) can evaporated milk
1 cup (240 milliliters) whole milk
2 teaspoons vanilla extract
2 tablespoons dark rum (optional)

For the whipped cream
1 cup (240 milliliters) heavy cream
1 1/2 tablespoons confectioners' sugar
1/2 teaspoon ground cinnamon
Pinch table salt
1 tablespoon dark rum (optional)

Directions

Make the sponge cake: Position a baking rack in the middle of the oven and preheat it to 350 degrees. Grease the bottom — but not the sides — of a 9-by-13-inch baking pan. (Leaving the sides ungreased gives this very airy cake batter something to cling to as it rises.)

In a stand mixer bowl fitted with the whisk attachment — or, if using a hand mixer, in a large bowl — combine the eggs, sugar, baking powder and salt. On medium speed, whisk until ingredients are well combined, about 1 minute, then beat on high speed until mixture is pale, fluffy and tripled in volume, 4 to 8 minutes. (This takes just under 5 minutes in a 6-quart stand mixer, but closer to 8 minutes using a handheld electric mixer.)

Lower the mixer speed to medium-low and slowly pour in the oil. Lower the mixer speed to low, and sprinkle in the flour, a little at a time, just until the batter has absorbed it all. Turn the mixer off and, if using the stand mixer, remove the bowl. Using a plastic spatula, gently fold the batter over itself a few times to ensure all of the flour is incorporated and the batter is smooth.

Pour the batter into the prepared pan and, using an offset spatula, gently spread the batter so it fills the pan in an even layer. Bake for 25 to 30 minutes, or until the cake is light golden brown and springs back when lightly pressed in the center with a finger. (The cake will not shrink away from the sides of the pan.) Let the cake cool on a wire rack for at least 1 hour. Using a fork or skewer, pierce the cake 8 to 10 times evenly across its surface — this will help it absorb all of the milk soak.

Make the milk soak: In a large bowl, combine the sweetened condensed milk, evaporated milk, whole milk, vanilla and rum, if using. Using a whisk or a spoon, stir until smooth, for about 30 seconds. Set aside or refrigerate until the cake has cooled.

Once the cake is cooled, gently pour the milk soak evenly over the surface of the cake. It will look like there’s too much milk at first, but the cake will absorb it all. Cover and refrigerate for at least 1 hour, overnight or up to 5 days before serving.

Make the whipped cream: When ready to serve, in a stand mixer bowl — or if using a hand mixer, in a large bowl — combine the heavy cream, confectioners' sugar, cinnamon, salt and rum, if using. Beat on medium-high speed until soft peaks form, 2 to 5 minutes. Spread the whipped cream over the surface of the chilled cake, then slice the cake into squares and serve.