- Chill: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This step is non-negotiable—it allows the cake to fully absorb the milks and become wonderfully moist and cohesive.
- Make the Topping: Just before serving, place a mixing bowl and beaters in the freezer for 10 minutes to chill. Pour the cold heavy cream, powdered sugar, and vanilla into the chilled bowl. Beat on medium-high speed until stiff peaks form.
- Finish and Serve: Spread the whipped cream evenly over the chilled cake. Garnish with a sprinkle of ground cinnamon or maraschino cherries if desired. Slice, serve, and enjoy!
Tips for the Perfect Tres Leches Cake
Room Temperature Eggs are Crucial: They whip up to a much greater volume than cold eggs, which is essential for the cake’s structure.
· Don’t Overmix: When folding in the egg whites, be gentle. Overmixing will deflate the batter and result in a dense cake that can’t hold all the milk.
· Poke Plenty of Holes: Don’t be shy! The more holes you poke, the more evenly the milk mixture will distribute.
· Patience is a Virtue: The longer it chills, the better it gets. Overnight is truly best for the flavors to meld and the texture to perfect itself.
· The Milk Mixture: Using all heavy cream in the milk mixture will make it richer, while using whole milk makes it a bit lighter. Both are traditional.
· Avoid a Soggy Bottom: Ensure your cake is fully baked and cooled before adding the milk mixture to prevent a mushy bottom layer.
