Tres Leches Cake

TRES LECHES CAKE

Makes 6 (5-oz ramekins)

Ingredients

Cake

• 2 large eggs

• ⅓ cup granulated sugar

• 3 Tbsp milk

• 1 Tbsp vegetable oil

• ½ tsp vanilla extract

• ½ cup all-purpose flour

• 1 tsp baking powder

• Pinch of salt

Milk Soak

• ¼ cup sweetened condensed milk

• ¼ cup evaporated milk

• 2 Tbsp whole milk

Equipment

• 6 (5-oz) ramekins

• Baking sheet

• Large mixing bowl

• Whisk

• Rubber spatula

• Measuring cups and spoons

• Toothpick

• Cooling rack (optional)

Directions

Step 1: PreparePreheat oven to 350°F. Spray each ramekin with nonstick cooking spray. Use a paper towel to spread the spray into a thin, even layer over the bottom and sides. Place all ramekins on a baking sheet.Ramekins should have a light coating with no puddles of oil. The baking sheet makes them easier to transfer to and from the oven.

Step 2: Whisk Eggs & SugarCrack the eggs into a large bowl. Add the sugar. Whisk vigorously for 1–2 minutes until well combined.The mixture should become lighter in color, slightly thicker, and smooth. Most of the sugar should begin dissolving.

Step 3: Add the Wet IngredientsAdd the milk, oil, and vanilla. Whisk until fully combined.The mixture should look smooth with no streaks of oil floating on top.

Step 4: Add the Dry IngredientsAdd the flour, baking powder, and salt. Whisk just until the flour disappears.The batter should resemble thin pancake batter. A few tiny lumps are fine. Large flour lumps are not. Do not overmix.

Step 5: Fill the RamekinsDivide the batter evenly between the 6 ramekins, filling each about ⅔ full. Gently tap the baking sheet on the counter 2–3 times to release large air bubbles.The batter should be level in each ramekin. Do not overfill or the cakes may overflow while baking.

Step 6: BakeBake for 16–20 minutes. Avoid opening the oven during the first 15 minutes.The tops should be lightly golden, spring back when gently touched, and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Step 7: CoolRemove the baking sheet from the oven. Leave the cakes in the ramekins and cool for 10 minutes.The cakes should still be warm, but not too hot to handle.

Step 8: Poke the CakesUsing a toothpick, poke 15–20 holes evenly across the top of each cake. Push the toothpick about halfway into the cake.Cover the entire surface—not just the center. These holes allow the milk soak to absorb evenly.

Step 9: Make the Milk SoakIn a measuring cup, whisk together the sweetened condensed milk, evaporated milk, and whole milk until completely smooth.The mixture should be one uniform color with no streaks.

Step 10: Soak the CakesSlowly pour about 1 tablespoon of milk soak over each cake. Wait 30–60 seconds for it to absorb before adding more. Continue until all of the milk soak has been used or the cakes stop absorbing it.The milk should disappear into the holes. Small puddles around the edges are normal. If large pools remain on top, stop pouring and allow more time for absorption.

Step 11: ChillCover loosely with plastic wrap and refrigerate for at least 2 hours. Overnight is even better.The cakes should feel cool, moist, and most of the milk soak should be absorbed before serving.

Topping Options

Classic

Whipped cream + ground cinnamon

Berry

Whipped cream + sliced strawberries, raspberries, or blueberries

Chocolate

Whipped cream + mini chocolate chips or chocolate curls

Coconut

Whipped cream + toasted coconut

Toasted Italian Meringue

Pipe Italian meringue onto each chilled cake and lightly torch until golden brown.

Common Mistakes

Cake Is Dense

• Batter was overmixed.

Cake Overflowed

• Ramekins were filled too full.

Milk Pools on Top

• Not enough holes were poked or the milk was poured too quickly.

Cake Falls Apart

• Too much milk was added before the cake had time to absorb it.

Best Indicators of Success

• Cake is moist but still holds together.

• Most of the milk has been absorbed.

• Texture is soft and creamy.

• Cake is served cold.

• Topping is added just before serving.