Chef Toms Tres Leches Cake Recipe

All-purpose flour: The base for the cake, providing structure and texture.

Baking powder: A leavening agent that helps the cake rise.

Salt: Enhances the flavors in the cake.

Eggs: Adds richness and helps bind the ingredients together.

Sugar: Sweetens the cake and helps with the texture.

Whole milk: Adds moisture and richness to the batter.

Vanilla extract: Provides a warm, sweet flavor.

Evaporated milk: One of the three milks used to soak the cake, adding richness.

Sweetened condensed milk: Adds sweetness and moisture to the cake.

Heavy whipping cream: Used to make the whipped topping for the cake.

Sugar: Sweetens the whipped cream topping.

Vanilla extract: Adds flavor to the whipped cream topping.

When folding the egg whites into the batter, use a gentle hand to avoid deflating the whipped egg whites. This will help maintain the cake's light and airy texture. Use a rubber spatula and fold in a figure-eight motion, turning the bowl as you go to ensure even incorporation.

• all-purpose flour - Substitute with cake flour: Cake flour has a finer texture and lower protein content, making the cake lighter and more tender.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder. This combination mimics the leavening effect of baking powder.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and can enhance the flavor similarly. Use slightly more kosher salt to match the salinity.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that provides binding properties.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• whole milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used in the same quantity.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor. Use half the amount as it is more potent.

• evaporated milk - Substitute with coconut milk: Coconut milk provides a rich, creamy texture and is a good dairy-free option.

• sweetened condensed milk - Substitute with coconut condensed milk: This is a dairy-free alternative that maintains the sweetness and thickness.

• heavy whipping cream - Substitute with coconut cream: Coconut cream is a thick, dairy-free alternative that whips up similarly to heavy cream.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture. Use slightly less honey as it is sweeter than sugar.

• vanilla extract - Substitute with maple extract: Maple extract provides a unique flavor twist. Use the same amount as vanilla extract.

• Once your tres leches cake is fully assembled and topped with whipped cream, cover it tightly with plastic wrap or aluminum foil. This will prevent it from absorbing any unwanted odors from the refrigerator.

• Store the cake in the refrigerator for up to 4 days. The tres leches cake actually tastes better the longer it sits, as the milks have more time to soak into the cake, making it even more moist and flavorful.

• If you plan to freeze the tres leches cake, it's best to do so before adding the whipped cream topping. Wrap the cooled, soaked cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn.

• Label the wrapped cake with the date and store it in the freezer for up to 2 months. When you're ready to serve, thaw the cake in the refrigerator overnight.

• Once thawed, whip up fresh heavy cream with sugar and vanilla extract to top the cake just before serving. This ensures the whipped cream is fresh and fluffy.

• For individual servings, cut the cake into slices before freezing. Wrap each slice in plastic wrap and then place them in a freezer-safe container or bag. This makes it easy to thaw and enjoy a single piece without defrosting the entire cake.

• If you have leftover whipped cream, store it in an airtight container in the refrigerator for up to 2 days. Give it a quick whisk before using to restore its texture.

• To maintain the best texture and flavor, avoid freezing the whipped cream topping. Freshly whipped cream will always provide the best taste and presentation for your tres leches cake.

• Preheat your oven to 300°F (150°C). Place the tres leches cake in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the cake's moist texture.
• If you're in a hurry, you can use a microwave. Place a slice of tres leches cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if necessary.
• For a unique twist, try reheating a slice in a non-stick skillet over low heat. Cover the skillet with a lid and heat for 2-3 minutes on each side. This method can give the cake a slightly caramelized edge while keeping the inside moist.
• If you have a steam oven, place the tres leches cake in a steam-safe dish and reheat at a low steam setting for about 5-7 minutes. This method ensures the cake remains moist and tender.
• For an extra indulgent experience, serve the tres leches cake cold straight from the refrigerator. The chilled texture can be quite delightful and refreshing, especially on a warm day.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan where the cake batter will be poured and baked.

• Whisk: Used to mix the flour, baking powder, and salt together.

• Mixing bowl: A large bowl to combine the dry ingredients and another for the egg yolk mixture.

• Electric mixer: Useful for beating the egg yolks with sugar and for whipping the egg whites to soft peaks.

• Spatula: Handy for folding the egg whites into the batter gently.

• Toothpick: Used to check if the cake is done by inserting it into the center.

• Small bowl: For combining the evaporated milk, sweetened condensed milk, and whole milk.

• Measuring cups: Essential for measuring the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, and vanilla extract.

• Refrigerator: To chill the cake after it has been soaked with the milk mixture and topped with whipped cream.

• Knife: For slicing the cake when ready to serve.

• Serving plate: To present the cake beautifully when serving.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.

Use a stand mixer: A stand mixer can save time when beating egg yolks and whipping cream.

Cool the cake quickly: Place the baked cake in the fridge to cool faster before adding the milk mixture.

Make ahead: Prepare the milk mixture and whipped cream in advance and store them in the fridge until needed.

Use parchment paper: Line the baking pan with parchment paper for easy removal and less cleanup.