Tartine’s Tres Leches Cake is a dreamy twist on the classic Latin American dessert that’s loved worldwide. This cake soaks up a rich blend of three milks—evaporated, condensed, and heavy cream—creating a moist and luscious texture that melts in your mouth. It’s a perfect balance of sweetness and creaminess that makes every bite unforgettable.
Ingredients
To create the perfect Tartine Tres Leches Cake, we need to focus on high-quality ingredients for each component. Below, you’ll find everything required to make the moist cake, the signature three-milk soak, and the luscious whipped cream topping.
For the Cake
- 1 cup (125g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 5 large eggs, separated (room temperature)
- 1 cup (200g) granulated sugar, divided
- 1/3 cup (80ml) whole milk
- 2 teaspoons pure vanilla extract
For the Tres Leches Mixture
- 1 can (12 oz or 354ml) evaporated milk, chilled
- 1 can (14 oz or 396g) sweetened condensed milk, chilled
- 1 cup (240ml) heavy cream, chilled
| Ingredient | Quantity | Notes |
|---|---|---|
| Evaporated milk | 12 oz (354ml) | Chilled |
| Sweetened condensed milk | 14 oz (396g) | Chilled |
| Heavy cream | 1 cup (240ml) | Chilled, for richness |
For the Whipped Cream Topping
- 1 ½ cups (360ml) heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Optional Garnishes
- Fresh berries (raspberries, strawberries, or blueberries)
- Toasted coconut flakes
- Finely grated lime zest
- Mint leaves
Each ingredient plays a vital role in achieving that classic moist, creamy, and richly flavored Tres Leches cake that Tartine’s recipe is famous for. Now that our ingredients are ready, we can move on to the steps to bring this delightful dessert to life.
Equipment Needed
To master the Tartine Tres Leches Cake Recipe, having the right equipment is crucial. Each tool ensures precision and helps us achieve the cake’s iconic moist and creamy texture. Here is a detailed list of the essential equipment we will use:
- Mixing Bowls: We need at least two large bowls to separate eggs and whisk batters separately.
- Electric Mixer: A stand mixer or handheld mixer speeds up whipping egg whites and cream to the ideal fluffy consistency.
- Measuring Cups and Spoons: Precise measurements guarantee the perfect balance of the three types of milk and dry ingredients.
- Sifter or Fine Mesh Strainer: For aerating the flour to keep the cake light and tender.
- Rubber Spatula: To gently fold ingredients together without deflating the batter.
- 9×13 Inch Baking Pan: This size works best for the cake layers and allows even soaking of the milk mixture.
- Cooling Rack: Proper air circulation prevents sogginess after baking.
- Fork or Skewer: To poke holes in the cake allowing the milk soak to penetrate evenly.
- Whisk: For mixing the milk soak mixture smoothly before pouring.
- Large Spoon or Ladle: For evenly drizzling the tres leches mixture over the cake.
- Large Mixing Bowl for Whipped Cream: To whip the topping to stiff peaks.
- Cake Server or Spatula: For clean slicing and serving slices with the luscious whipped cream topping.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Separating eggs and mixing batters |
| Electric Mixer | Whipping egg whites and cream |
| Measuring Cups & Spoons | Ensuring precise ingredient measurements |
| Sifter/Fine Mesh Strainer | Aerating flour for a light batter |
| Rubber Spatula | Folding batter gently |
| 9×13 Inch Baking Pan | Baking the cake layers evenly |
| Cooling Rack | Cooling cake without sogginess |
| Fork or Skewer | Creating holes for soaking |
| Whisk | Mixing the milk soak thoroughly |
| Ladle or Large Spoon | Drizzling milk soak evenly |
| Whisking Bowl | Whipping cream topping |
| Cake Server or Spatula | Serving clean slices |
Instructions
Follow these detailed steps carefully to create an irresistible Tartine Tres Leches Cake. Each stage is designed to bring out the cake’s signature moist, creamy, and luscious character.
Prep Work
- Preheat the oven to 350°F (175°C).
- Grease a 9×13 inch baking pan thoroughly and line it with parchment paper for easy release.
- Sift together the dry ingredients to ensure a light, clump-free texture.
- Separate eggs carefully, reserving yolks and whites in different clean bowls.
- Gather all ingredients and equipment near your workspace for smooth workflow.
Making the Cake Batter
- Whisk the egg yolks with granulated sugar in a large mixing bowl until the mixture turns pale yellow and doubles in volume, about 3 to 5 minutes.
- Add vanilla extract to the yolks and mix gently.
- Gradually fold in the sifted all-purpose flour using a rubber spatula, mixing just until incorporated to avoid deflating the batter.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Gently fold the whipped egg whites into the batter in three additions to maintain the airy texture.
Baking the Cake
- Pour the batter evenly into the prepared pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool on a wire rack for 15 minutes.
- Carefully invert the cake onto the rack to cool completely before soaking.
Preparing the Tres Leches Mixture
Combine these three types of milk to form the quintessential soak for our cake:
| Ingredient | Quantity |
|---|---|
| Evaporated milk | 1 can (12 oz) |
| Sweetened condensed milk | 1 can (14 oz) |
| Heavy cream | 1 cup (240 ml) |
- Mix all milks in a large bowl until completely blended.
- Chill the mixture until ready to use for better absorption.
Soaking the Cake
- Poke holes evenly across the top of the cooled cake using a fork or skewer.
- Slowly pour the chilled tres leches mixture over the cake, allowing it to soak in gradually.
- Refrigerate the cake for at least 4 hours, preferably overnight, to maximize moisture and flavor absorption.
Making the Whipped Cream Topping
- Pour 2 cups heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract into a large chilled mixing bowl.
- Whip with an electric mixer on medium-high speed until stiff peaks form.
- This topping should be airy, dense, and slightly sweet, complementing the rich soaked cake perfectly.
Assembling the Tartine Tres Leches Cake
- Spread the whipped cream evenly over the soaked cake.
- Optionally garnish with fresh berries, toasted coconut flakes, or a sprinkle of cinnamon for vibrant flavors and texture contrasts.
- Keep the cake chilled until ready to serve, allowing the flavors to meld beautifully.
Serving Suggestions
To elevate our Tartine Tres Leches Cake experience, thoughtful serving enhances every bite’s enjoyment. Follow these steps to serve our cake perfectly and impress everyone at the table.
- Chill Before Serving
Allow the cake to rest in the refrigerator for at least 4 hours or overnight. This chilling period lets the three milk soak fully penetrate, delivering that signature moist texture and rich flavor. Serving it cold intensifies the creamy sensation.
- Portioning the Cake
Use a sharp, wet knife to cut clean pieces without dragging crumbs. A 9×13 inch pan yields about 12 moderate slices. Serve in neat square portions to showcase the soaked layers and fluffy whipped cream topping.
- Plate Presentation
Place each slice on a dessert plate. To add flair, drizzle a light strawberry or mango coulis around the edges. Add a dollop of extra whipped cream next to the cake slice for creaminess balance.
- Garnishing for Flavor and Color
Enhance visual appeal and taste with these garnishes:
| Garnish | Description |
|---|---|
| Fresh Berries | Strawberries, raspberries, blackberries add tartness and vibrancy. |
| Toasted Coconut Flakes | Crunchy texture and subtle nutty flavor. |
| Citrus Zest | A sprinkle of lime or lemon zest brightens flavor. |
| Mint Leaves | Provide a fresh aroma and elegant color contrast. |
- Pairing Beverages
Complement the richness with light beverages:
- Black coffee or espresso cuts through the sweetness.
- Chilled herbal tea offers refreshing balance.
- Sweet dessert wine enhances the creamy profile if preferred.
By serving our Tartine Tres Leches Cake with these thoughtful touches we maximize the flavor profile and create a memorable dessert experience for all.
Storage and Make-Ahead Tips
To keep our Tartine Tres Leches Cake moist and flavorful, proper storage is essential. After assembling the cake with its signature three-milk soak and whipped cream topping, we must refrigerate it immediately. Store the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing any odors and drying out.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated (airtight) | Up to 4 days | Best consumed within this time for freshness |
| Frozen (covered tightly) | Up to 1 month | Defrost overnight in refrigerator before serving |
If we want to make the cake ahead of time, preparing the cake base and tres leches soak separately is ideal. Bake the sponge 1 to 2 days before serving. Wrap it well and refrigerate. Just before assembly, pour the milk mixture over the cake to soak thoroughly, then add whipped cream and garnish. This approach maintains the cake’s texture and richness perfectly.
For longer storage, we can freeze leftover slices wrapped tightly in plastic and aluminum foil. When ready to enjoy, thaw them in the fridge overnight. Note that the whipped cream topping tastes best freshly whipped, so plan to re-whip or freshly prepare it when serving frozen slices.
“Chilling the cake for at least 4 hours or overnight is key to fully develop the moist texture and rich flavor that define this iconic dessert.“
By following these Storage and Make-Ahead Tips, we ensure each slice of our Tartine Tres Leches Cake delights with its ideal balance of creaminess and sweetness, maintaining the exquisite taste and moist crumb that make this dessert unforgettable.
Conclusion
Tartine’s Tres Leches Cake is a true celebration of texture and flavor that elevates the classic dessert to new heights. With the right ingredients, tools, and techniques, we can recreate this moist and creamy masterpiece in our own kitchens.
Taking the time to soak the cake properly and finish it with a luscious whipped cream topping ensures every bite is a perfect balance of sweetness and richness. Whether served for a special occasion or a simple treat, this cake is sure to impress and satisfy.
We encourage you to give this recipe a try and enjoy the rewarding experience of making a dessert that’s as beautiful as it is delicious.
Frequently Asked Questions
What is Tartine’s Tres Leches Cake?
Tartine’s Tres Leches Cake is a moist and rich variation of the traditional Latin American dessert, soaked in a mixture of evaporated milk, condensed milk, and heavy cream, offering a perfect balance of sweetness and creaminess.
What are the key ingredients for making Tartine’s Tres Leches Cake?
The key ingredients include all-purpose flour, eggs, three types of milk (evaporated, condensed, heavy cream) for soaking, whipped cream for topping, and optional garnishes like fresh berries and toasted coconut flakes.
What equipment do I need to make this cake?
Essential equipment includes mixing bowls, an electric mixer, measuring cups and spoons, a sieve for sifting dry ingredients, and a 9×13 inch baking pan for perfect shape and texture.
How long should I soak the cake in the milk mixture?
It’s best to soak the cake for at least 4 hours or overnight to allow the milk soak to fully absorb, ensuring maximum moistness and flavor.
How do I store Tartine’s Tres Leches Cake?
Store the cake in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month to maintain moisture and flavor.
Can I make the cake ahead of time?
Yes, you can bake the sponge 1 to 2 days ahead and soak it just before serving to keep it fresh and moist.
What are some good garnishes to serve with the cake?
Popular garnishes include fresh berries, toasted coconut flakes, citrus zest, and mint leaves to enhance flavor and presentation.
What drinks pair well with Tres Leches Cake?
Light beverages like black coffee, chilled herbal tea, or sweet dessert wine complement the cake’s rich and creamy texture beautifully.
How do I cut the cake cleanly?
Use a sharp knife dipped in warm water and wiped dry for clean, neat slices without sogginess.
Why is the three-milk soak important?
The three-milk soak—evaporated, condensed, and heavy cream—creates the cake’s signature moist and creamy texture, balancing sweetness and richness perfectly.