Marianne Martinez
Tres leches cake is a popular Mexican delicacy, typically made with three types of milk: evaporated milk, condensed milk, and whole milk or cream. The cake is soaked in this mixture, resulting in a creamy texture. While traditionally baked as a sheet cake, it can also be made in a bundt pan, creating a fancier presentation. This recipe combines the classic tres leches flavours with the elegant shape of a bundt cake. The light and airy texture of the bundt cake allows it to absorb the tres leches mixture without collapsing, resulting in a moist and indulgent treat.
| Characteristics | Values |
|---|---|
| Oven temperature | 350 °F |
| Pan preparation | Grease and flour the pan, or use a non-stick baking spray |
| Batter preparation | Combine flour, baking powder, salt, and cinnamon in a large bowl. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs, milk, and vanilla extract. Fold in stiffly beaten egg whites. |
| Baking time | 30-55 minutes, or until a toothpick inserted comes out clean |
| Tres leches mixture | Combine sweetened condensed milk, evaporated milk, and heavy cream. Optional: add a pinch of cinnamon. |
| Soaking method | Pierce the cake all over with a skewer and slowly pour the tres leches mixture over the cake, allowing it to absorb. |
| Chilling time | Refrigerate for a couple of hours or overnight for the best results |
| Toppings | Whipped cream, fresh berries (such as strawberries), or a drizzle of the remaining tres leches mixture |
| Storage | Best consumed the same day but can be refrigerated for up to two days |
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What You'll Learn
- Preparation: Grease and flour a bundt pan, or use baking spray
- Ingredients: Combine flour, baking powder, salt, and cinnamon
- Mixing: Beat butter and sugar, add eggs, then dry ingredients
- Baking: Bake for 30-55 minutes, cool, then invert onto a plate
- Milk mixture: Combine condensed, evaporated, and whole milk. Pour over cake, chill, and serve
Preparation: Grease and flour a bundt pan, or use baking spray
To prepare a bundt pan for tres leches cake, you'll need to grease and flour the pan or use baking spray. If you're using a non-stick bundt pan, you may not need to flour the pan, but it's still important to grease it or use baking spray to ensure the cake doesn't stick.
Greasing the pan creates a thin layer of fat between the cake batter and the pan, which helps the cake release more easily once it's baked. You can use butter, shortening, or a non-stick baking spray for this purpose. Run your hand along the inside of the pan to ensure the entire surface is coated. If using butter or shortening, you can use a paper towel or your fingers to rub a thin layer along the inside of the pan.
If your bundt pan is not non-stick, it's a good idea to flour the pan after greasing it. This creates an even barrier between the batter and the pan, further ensuring the cake doesn't stick. Simply add a couple of tablespoons of flour to the pan after greasing it, then tilt and tap the pan to coat the bottom and sides evenly. Shake out any excess flour.
Alternatively, you can use a baking spray, which combines the grease and flour steps into one easy step. Baking sprays contain both a fat (such as vegetable oil) and a starch (such as flour) to create a barrier that prevents the cake from sticking to the pan. Simply spray the inside of the bundt pan generously until coated.
Greasing and flouring (or using a baking spray) on your bundt pan is an important step in preparing your tres leches cake, ensuring that your cake releases easily from the pan and maintains its beautiful shape.
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Ingredients: Combine flour, baking powder, salt, and cinnamon
To make a tres leches bundt cake, you'll need to combine flour, baking powder, salt, and cinnamon in a large bowl. Set this mixture aside. The flour will provide the structure for your cake, while the baking powder will help to give it a bit of texture and lift. A pinch of salt will enhance the other flavours in the cake, and the cinnamon will add a wonderful warmth.
You can use all-purpose flour, or cake flour if you prefer. If you're using self-raising flour, you may want to reduce or omit the baking powder, as too much leavening agent can cause your cake to rise and then collapse.
Some recipes suggest adding a little extra cinnamon to the tres leches mixture, or even sprinkling some on top of the finished cake. This is, of course, optional, especially if you're not a fan of cinnamon.
You'll also need eggs, butter, sugar, milk, and vanilla extract to make the cake batter. Some recipes call for separating the eggs and whipping the whites separately before combining them with the yolks and other ingredients. This can help to create a light and airy sponge that will absorb the tres leches mixture without becoming soggy.
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Mixing: Beat butter and sugar, add eggs, then dry ingredients
To make a tres leches cake, you'll need to mix a few ingredients to create a batter before pouring it into a bundt pan and baking it. Here's a detailed guide to the mixing process:
Mixing: Beat Butter and Sugar
Firstly, you'll want to get out your mixing bowl. Add butter and sugar to the bowl and start mixing. Keep mixing until the mixture is light and fluffy. This process should take around 5 to 8 minutes, and you should remember to scrape the bowl occasionally to ensure all the ingredients are properly combined.
Add Eggs
Once the butter and sugar are mixed, it's time to add the eggs. Add them one at a time, and remember to scrape the bowl after each addition to ensure they're fully incorporated. You may also add vanilla extract at this stage for extra flavour.
Then, Dry Ingredients
With the mixer on a low speed, it's time to add the dry ingredients. Gradually add the dry ingredients into the mixture in three additions. You'll alternate this with milk in two additions, beginning and ending with flour. The dry ingredients typically include flour, baking powder, and a pinch of salt. You can also add cinnamon for extra flavour. Continue mixing until everything is just combined. Be careful not to overmix at this stage.
Now that your batter is ready, you can scrape it into your prepared bundt pan and proceed with baking. Remember to follow the baking instructions carefully for the best results.
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Baking: Bake for 30-55 minutes, cool, then invert onto a plate
Once your batter is mixed and your bundt pan is prepared, it's time to bake. Different recipes suggest baking times ranging from 30 to 55 minutes, so it's important to keep an eye on your cake to avoid overcooking. The cake is done when a toothpick inserted into the centre comes out with just a few crumbs or clean.
After removing the cake from the oven, allow it to cool in the pan for 10 to 15 minutes. Then, invert the cake onto a wire rack or a plate, preferably with edges. If using a wire rack, place a plate underneath to catch any drips. Allow the cake to cool completely.
While the cake is still warm, pierce the surface all over with a thick skewer, chopstick, or fork. This will allow the tres leches mixture to sink into the cake. Slowly pour the milk mixture over the cake, a little at a time, allowing it to absorb before adding more. The milk mixture will initially pool under the cake, but most of it will be absorbed during the 30-minute rest period.
After the cake has absorbed the milk mixture, it's ready to be served. However, for the best flavour and texture, it is recommended to chill the cake for a couple of hours or even overnight before serving. This allows the cake to fully absorb the milk mixture and results in a moister, more flavourful cake.
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Milk mixture: Combine condensed, evaporated, and whole milk. Pour over cake, chill, and serve
To make the milk mixture for a tres leches cake, you will need condensed milk, evaporated milk, and whole milk. Some recipes also include heavy cream for a thicker texture and added richness. You can also add a pinch of cinnamon for flavour, although traditional tres leches cake recipes do not include this.
To prepare the milk mixture, simply whisk or mix the three types of milk together in a bowl or large measuring cup. You can add the cinnamon here if you wish. The mixture is now ready to be poured over the cake.
Poke holes all over the surface of the cake with a skewer, thick skewer, or chopstick. This will allow the milk mixture to sink into the cake. Slowly pour the milk mixture over the cake, allowing it to absorb the liquid before adding more. You can pour the mixture over the cake a little at a time, or in two halves, with a short break in between to allow the cake to absorb the liquid.
Cover the cake and place it in the fridge to chill for a couple of hours or overnight. Before serving, top the cake with whipped cream and fresh fruit, such as strawberries. You can also drizzle the remaining milk mixture over the slices before serving.
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Frequently asked questions
Yes, you can make a tres leches cake in a Bundt pan.
You will need three types of milk: whole milk, evaporated milk, and sweetened condensed milk. You will also need eggs, flour, baking powder, butter, sugar, and vanilla extract.
First, preheat your oven to 350°F and grease and flour your Bundt pan. In a medium bowl, combine the flour, baking powder, and salt. Whisk to combine and set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, then add the dry ingredients and milk, alternating between the two, beginning and ending with flour. Mix until just combined.
Combine sweetened condensed milk, evaporated milk, and whole milk or heavy cream. You can also add a pinch of cinnamon for extra flavor.
After baking the cake, poke holes in it using a skewer or chopstick. Slowly pour the milk mixture over the cake, allowing it to absorb before adding more. Refrigerate the cake for at least two hours before serving. Top with whipped cream and fresh berries or other toppings of your choice.
