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Easy Vanilla Milk Cake (Tres Leches) Recipe

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4.4 from 62 reviews

This Easy Vanilla Milk Cake is a delightful and authentic Tres Leches-inspired dessert featuring a moist vanilla sponge cake soaked in a rich milk mixture and topped with a luscious homemade caramel sauce. The cake is finished with a smooth white chocolate decoration, making it perfect for special occasions or an indulgent treat.

  • Total Time: 3 hours 55 minutes (includes chilling time)
  • Yield: 12 servings

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour, sifted
  • 5 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • Pinch of salt
  • ⅓ cup whole milk
  • ⅓ cup neutral oil (canola or vegetable)

Milk Mixture:

  • 2 cups heavy cream
  • 3 cups whole milk

Caramel Topping:

  • 1 cup granulated sugar
  • 2 tablespoons unsalted butter, cubed
  • ¾ cup heavy cream
  • 2 tablespoons water
  • 1 teaspoon salt

For Decorating:

  • ⅓ cup white chocolate, melted with 1 teaspoon neutral oil

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to combine. In another bowl, beat the 5 large eggs and granulated sugar together until the mixture is pale and fluffy. Add vanilla extract, then gradually incorporate the sifted dry ingredients. Slowly pour in the whole milk and neutral oil, folding carefully to maintain the airiness of the batter without overmixing.
  2. Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased and floured 9×13 inch baking pan. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely in the pan to retain moisture.
  3. Prepare the Milk Mixture: In a mixing bowl, combine the 2 cups heavy cream and 3 cups whole milk. Stir well so the mixture is uniform. Once the cake is cooled, poke holes generously all over the cake surface using a fork or skewer, then slowly pour the milk mixture over the cake, allowing it to soak thoroughly. Refrigerate the cake for at least 2 hours or overnight for best results.
  4. Make the Caramel Topping: In a saucepan, combine granulated sugar, water, and salt over medium heat. Stir gently until the sugar dissolves, then allow it to boil without stirring until it turns a deep amber color, about 8-10 minutes. Remove from heat and immediately stir in the cubed butter until melted. Gradually whisk in the heavy cream until smooth and creamy. Let the caramel cool slightly before pouring it evenly over the soaked cake.
  5. Decorate the Cake: Melt the white chocolate with the teaspoon of neutral oil until smooth using a double boiler or microwave in short bursts. Drizzle or spread the melted white chocolate over the caramel topping to create an elegant finish. Refrigerate the cake until ready to serve to ensure the toppings set perfectly.

Notes

  • Ensure eggs are at room temperature to achieve a light and airy cake batter.
  • Poking holes in the cake helps the milk mixture soak in better, creating the signature moist texture.
  • Be careful when making caramel; watch closely to avoid burning it as it can quickly turn bitter.
  • You can substitute heavy cream with evaporated milk for a lighter milk mixture, although the richness will be slightly reduced.
  • Keep the cake refrigerated, especially after adding the milk mixture and caramel topping, to maintain freshness and texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/easy-vanilla-milk-cake-tres-leches-recipe/