The softest, lightest TRES LECHES CAKE you will ever have

This Tres Leches Cake is the softest, most moist cake you will ever have. A super light and fluffy sponge is soaked in a three milk mixture to create a melt-in-your-mouth cake like no other.

RECIPE: https://cakesbymk.com/recipe/the-best-tres-leches-cake/
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INGREDIENTS:

🔹Sponge Cake

▢1 cup (120 g) flour – plain, all purpose
▢¼ cup (30 g) cornstarch
▢1½ tsp baking powder
▢¼ tsp salt
▢5 large eggs – room temperature, white and yolks separated
▢1 cup (200 g) white granulated sugar – separated in half (1/2 for the egg whites & 1/2 for the egg yolk mixture)
▢1½ tbsp warm water – not boiling
▢2 tsp vanilla extract/essence
▢2 tbsp (30 g) unflavored vegetable oil – I use canola oil

🔹Milk Mixture

▢1¾ cups (425 g) evaporated milk – You will need two 12 oz cans (there will be some left over)
▢1 cup (305 g) sweetened condensed milk – You will need one 14 oz can (there will be a little left over)
▢¾ cup (180 g) heavy cream

🔹Stabilized Whipped Cream

▢1 cup (225 g) mascarpone – cold
▢½ cup (55 g) powdered sugar – also known as confectioners/icing sugar
▢1 tsp vanilla essence/extract
▢1½ cups (335 g) heavy cream – cold
▢ground cinnamon – for sprinkling on top

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okay when I say that today’s Tres leest
cake is one of the lightest most moist
cakes you’re ever going to have I
honestly mean it this TR Lees cake is
made up of a super light and soft sponge
cake that’s soaked in a rich but not too
sweet milk mixture and it’s topped with
an incredibly delicious stabilized
whipped cream frosting it is honestly on
another level of good now to start off
you want to preheat your oven to 180 C
or 350 F conventional remember to lower
the temperature if you’re using a
conviction oven and only Grease the
bottom of a 9×13 in cake pan you want to
leave the sides of the pen ungreased
because this is going to help our sponge
cake stick to the sides of the pen as it
rises and because it’s stuck it means
that we can flip our cake tin over to
allow our cake to cool upside down once
it’s done and this is just going to stop
the sponge cake from deflating too much
which is going to help retain its super
light and fluffy texture now you just
want to set your cake ton aside for now
and next we’re going to sift together
our dry ingredients so I’ve got 120 g or
1 cup of plain allpurpose flour 30 G or
1/4 cup of cornstarch 1 and 1/2 tpoon of
baking powder and a/4 teaspoon of salt
once that’s all sifted in you just want
to use a whisk or Fork to give that a
good mix until it’s well combined and
seated aside for
now next we’re going to separate the the
yolks and whites from five large eggs I
just like to do the step using my hands
I find it’s the easiest way for me and
because our hands are nice and soft the
egg yolks are less likely to break when
you handle
them now once that’s done you just want
to pop your egg whites into a
mediumsized bowl just make sure they’re
at room temperature as well and using a
hand or stand mixer on a medium high
speed whip the egg whites for 30 seconds
until they’re foamy and then you want to
gradually add in 100 G or half a cup of
white granulated sugar allowing about 10
seconds to pass every time you add a
little bit of the sugar in once all the
sugar is added in you just want to keep
whipping until you reach stiff peaks
which should take about 3 to 4 minutes
you want to be careful not to over whip
the egg whites though so just keep
checking them and once you’ve got
stuffed Peaks you’re
done so I’ve got some nice stiff peaks
now now I’m just going to get all of my
egg whites off of my attachments and
then I’m just going to set my egg whites
aside for now now next in a large bowl
add in a further 100 G or half a cup of
white granulated sugar and 1 and 1/2
tablespoon of warm water you don’t want
the water to be hot just warm and then
using a spatula mix the sugar so that
it’s coated in the water this is just
going to help the sugar start to
dissolve next you want to add in the
five egg yolks from earlier and 2 tpoon
of vanilla and then using your mixer you
just want to mix that on a medium high
speed until the egg yolks are pale and
slightly thickened this should take
about 2 minutes once that’s done you
want to stream in 30 G or 2 tbspoon of
unflavored vegetable oil I use canola
oil and mix that in until it’s well
combined okay now it is finally time to
bring everything together so you just
want to get all of you know any of the
batter off of your attachments because
the rest of the mix we’re going to do by
hand so first add in half of your
whipped egg whites into the egg yolk
mixture and using a spatula gently fold
that in until it’s just combined be
careful not to over mix because you
don’t want to deflate the meringue then
you want to add in your pre sifter dry
ingredients from earlier and fold that
in until just combined again do not over
mix and then to finish off add in the
remaining egg whites and fold that in
until just combined if you do have some
large lumps of egg whites that you kind
of a break down then you can push the
egg whites up against the side of the
bowl with your spatula but just be sure
to do this really gently once the batter
is done you should have a thick almost
marshmallow like flowy mixture like this
that’s still quite light and
Airy so that is our batter done and now
you just want to evenly distribute it
into our pre-prepared cake
ton once that’s done just give the tin a
little shake to help even out the batter
and then drop the cake tin lightly on
the counter to remove any large air
bubbles and now this is going to go into
the oven for 25 minutes or until the top
is set and slowly bounces back when you
touch it you can also check the center
with a toothpick and if it comes out
clean with a few moist crumbs then it’s
done now while the cake is baking it
will puff up quite a lot but don’t worry
this will go down once the cake is
cooling so once the cake is done the
next steps are super important so you
want to immediately drop the cake ton on
your counter from a height of about 10
cm this is going to help release some of
the Steam and then you want to flip the
cake over onto a wire rack while it’s
still in the cake tin and allow it to
cool for 30 minutes upside down because
we didn’t Grease the sides of the tin
the cake will still be stuck to the tin
and by letting it cool upside down
gravity is going to prevent the cake
from deflating and it’s going to retain
its light and Airy texture now while the
cake is cooling we’re going to go ahead
and prepare our three milk mixture that
we’re going to be soaking our cake with
so to a jug or something that will allow
you to easily pour the milk mixture add
in 425 G or 1 and 3/4 cups of evaporated
milk 1 12 oz can will not be enough so
you will need a second can 305 g 1 cup
of condensed milk 1 14 oz can will be
enough you’ll just have a little bit of
leftover condensed milk and 180 g or 3/4
of a cup of heavy cream and then you
just want to give that a good mix until
it’s well
combined now 30 minutes later you want
to flip your cake over it should be
almost cool by now and now you just want
to run a knife along the edges of the
cake ton to release the sponge this is
just going to make sure the edges are
soaked really well with the milk and
then you’ll also notice that there’s a
bit of a crust at the top of the sponge
and you want to take that crust off by
just rubbing it gently with your hands
it should come off relatively easily
this is just going to help our milk
mixture soak into the cake really well
and I also find that sometimes the crust
on a sponge cake is where that kind of
eggy taste can develop and I’m quite
sensitive to that Iggy smell and taste
so I just like to take the top off now
before we pour the milk mixture over I
just want you to take a closer look at
the sponge you can see just how
incredibly soft and light and fluffy it
is it’s so so good so before pouring the
milk mixture grab a fork and gently poke
holes all around the top of the cake try
not to go right down to the bottom
though so just poke the holes around 3/4
of the way through because this is just
going to prevent the milk from
collecting at the bottom of the cake
without having soaked the middle of the
sponge adequately now once that’s done
you just want to carefully pour the milk
mixture all over the top of the cake I
like to just pour a little over the cake
first allow it to soak in and then go
over the cake again you want to make
sure the entire top including the edges
are soaked in the milk and try to do
this as evenly as you can now once all
the milk mixture is finished you just
want to cover the top of the cake with
some cling wrap and then pop it into the
fridge for a minimum of 2 hours ideally
you want to keep it overnight if you
have the time this is just going to help
the milk soak evenly into the cake if
you try and eat the cake too early like
say half an hour after you’ve made it
then you might end up with patches of
the cake that aren’t soaked properly so
it’s been about 2 hours now and if I
take the cling wrap off you can see that
the cake is looking good it’s looking
nice and moist and now we’re just going
to pop this aside for a second and we’re
going to go ahead and make a stabilized
whipped cream frosting now you can just
go ahead and make a regular whipped
cream that has you know a bit of sugar
and vanilla whipped into it but today
we’re going for a stabilized whipped
cream because firstly it just tastes
incredibly delicious and two is that
because it’s nice and stable after some
time you know your whipped cream isn’t
going to weep or become watery so it’s
super super easy to make to a large bowl
adding 225 g or 1 cup of cold masap Pony
55 G or half a cup of powdered sugar and
1 teaspoon of vanilla and then you just
want to mix that on a low speed for
about 5 seconds and then turn up the
speed to a medium high and mix until
everything is well
combined next you want to add adding 335
G or 1 and 1/2 cups of cold heavy cream
and again mix on a low speed to allow
everything to combine without it
splattering everywhere and then turn up
the speed to a medium high and whip
until you reach stiff peaks be careful
not to over whip the cream though so
once you’ve reached a good firm
consistency then you want to stop
there and then that is my stabilized
whipped cream frosting all done it is
honestly so so easy to make so now you
just want to grab your soaked cake from
earlier and spread the whed cream out
evenly over the top I just like to use
my offset spatula to help spread
everything out nice and
evenly now to finish off I like to
sprinkle on a little bit of ground
cinnamon now I’m just using my fingers
to do this because sometimes when you
use a Serv it’s hard to control how much
of the cinnamon comes out and sometimes
you can end up with you know putting way
too too much on top and it just kind of
overpowers the cake now you can leave
your treles cake just like that or you
can go ahead and top it with some fruit
so I’ve got some strawberries here which
I’m going to put on top of each
individual slice but apart from that
that is my tretes cake all done this
cake is honestly one of the lightest
softest most moist cakes you will ever
have it’s Rich creamy not too sweet and
literally melts in your mouth
M that is so so good the cake is just so
so incredibly soft and moist and it’s so
so light like I could probably eat like
three or four of these slices and what I
love about this recipe is although it’s
been soaked in those three milks it’s
not like mushy or disintegrating so you
still have a nice little bite to the
cake but you still get all of that
moisture from the milk in there as well
it is honestly so so easy to eat like in
three bites I’ve pretty much almost
finished that pretty Big Slice that I
had so yeah you have to be careful
because before you know it you’ve had
like three slices that’s how good it is
so that is it for today guys if you do
decide to give this chess L chess cake a
go then please do leave a review on my
blog it really helps my content out and
I absolutely love hearing from you guys
I’ll see you in the next video