Irresistible Triple Milk Cake
Triple Milk Cake, also known as Tres Leches Cake, is a beloved Latin American dessert that is rich, moist, and absolutely delicious. This cake gets its name from the three types of milk used to soak it, creating a luscious and creamy texture that melts in your mouth. In this recipe, we will guide you through the steps to create a decadent Triple Milk Cake that will wow your taste buds and satisfy your sweet cravings. With its combination of fluffy cake layers and a velvety milk mixture, this dessert is a true indulgence.
The main ingredient in this Triple Milk Cake is the cake itself. The cake layers are light, tender, and sponge-like, making them the perfect base for absorbing the milk mixture. The combination of flour, sugar, eggs, and vanilla extract creates a delicate and flavorful cake that balances the richness of the milk. The cake layers soak up the milk mixture, resulting in a moist and melt-in-your-mouth texture that is characteristic of this classic dessert.
One of the key elements that sets Triple Milk Cake apart is the use of three different types of milk. The combination of evaporated milk, condensed milk, and heavy cream creates a luxurious and creamy soaking liquid that infuses the cake with flavor and moisture. Evaporated milk adds richness, condensed milk brings sweetness, and heavy cream provides a smooth and velvety texture. Together, these milks make the cake incredibly moist and give it a unique taste that is sure to delight your palate.
Triple Milk Cake offers more than just indulgence; it also provides some nutritional benefits. Milk is a good source of calcium, protein, vitamins, and minerals, making this dessert a tasty way to incorporate these essential nutrients into your diet. While the cake is undoubtedly a treat, the use of milk in the soaking liquid adds a touch of nutrition, making it a slightly more balanced indulgence. So go ahead and savor a slice of this heavenly cake while enjoying its creamy texture and the benefits of milk.
Ingredients:
For the cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
For the milk mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
For the whipped cream topping:
- 1 ½ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
5. Pour the cake batter into the prepared baking pan and spread it evenly.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes.
7. In a mixing bowl, whisk together the evaporated milk, condensed milk, and heavy cream until well combined.
8. Using a skewer or fork, poke holes all over the cake
