Trilece - Milk Cake (tres Leches) Recipe

Prep

Preheat oven to 350°F (175°C). Grease a 9x13-inch (or similar) baking dish and line with parchment if desired for easier removal.

Dry ingredients

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon salt. Set aside.

Whisk eggs and sugar

In a large mixing bowl, whisk or beat with a hand mixer 5 large eggs and 1 cup granulated sugar on high speed for 4–6 minutes, until the mixture is pale, thickened, and slightly ribboning when the whisk is lifted.

Add wet

Gently fold in 1/2 cup whole milk, 1/4 cup melted unsalted butter, and 2 teaspoons vanilla extract into the egg mixture, mixing just until combined.

Combine

Sift or fold the dry ingredients into the wet mixture in two additions, folding gently until just combined—avoid overmixing to keep the cake light.

Bake

Pour batter into the prepared 9x13 pan and smooth the top. Bake in preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is lightly golden.

Cool slightly

Remove cake from oven and let cool in the pan on a wire rack for 10 minutes. Keep it in the pan for the soaking step.

Make milk mixture

While cake bakes or rests, whisk together 1 cup whole milk, 1 cup evaporated milk, 1 cup sweetened condensed milk, 1/2 cup heavy cream, and 1 teaspoon vanilla extract in a bowl until smooth.

Poke and soak

Using a fork or skewer, poke holes evenly all over the warm cake (about 20–30 pokes). Slowly pour the milk mixture over the cake in three even additions, allowing it to absorb between pours. Refrigerate the cake, uncovered, for at least 2 hours, ideally 4 hours or overnight for best soak.

Make caramel

In a medium heavy-bottomed saucepan, heat 3/4 cup granulated sugar over medium (no stirring for the first few minutes helps avoid crystallization). Once edges melt, gently swirl the pan and use a silicone spatula to encourage even melting until amber in color, about 6–8 minutes.

Finish caramel

Remove from heat and carefully whisk in 2 tablespoons unsalted butter until melted, then slowly add 1/4 cup heavy cream while whisking (mixture will bubble vigorously). Stir in 1/8 teaspoon sea salt. Let cool slightly to warm but pourable consistency before topping cake.

Top cake

Once the cake has absorbed the milk mixture and is chilled, spread whipped cream (see next section) over the top and then drizzle the warm caramel in a decorative pattern. Refrigerate until caramel is set, about 15–30 minutes. Slice and serve.

Prepare pistachio paste

In a food processor, pulse 3/4 cup shelled pistachios with 1 tablespoon powdered sugar and 1 teaspoon milk or cream until a coarse paste forms. Scrape down the bowl and pulse again to reach a spreadable, slightly grainy paste—do not overprocess into a runny oil.

Finish topping

After cake has fully soaked and been chilled, spread whipped cream evenly over the top. Gently spread or dollop the pistachio paste across the whipped cream and smooth, or swirl with a spoon. Sprinkle optional 1/4 cup chopped pistachios for texture and chill briefly before serving.

Make whipped cream

Chill a mixing bowl and whisk or beaters for 10 minutes if possible. Pour 1 cup heavy cream into the bowl with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat.

Assemble

Spread whipped cream over the chilled, milk-soaked cake. Choose either the Caramel or Pistachio topping and complete as directed above. Keep refrigerated and serve cold. Leftovers will keep covered in the refrigerator for up to 3 days.