Decadent Tres Leches Cake with Italian Meringue
Indulge in the creamy, rich flavors of this Decadent Tres Leches Cake, a classic Latin American dessert that has been simplified for your convenience. This cake is a delightful blend of moist yellow cake infused with a luscious milk mixture made from three types of milk: sweetened condensed, evaporated, and whipping cream. Not only does this cake boast a velvety texture, but it also gains depth from options like butter rum and coconut flavoring. The crowning glory of this dessert is its airy Italian meringue topping, which you can elegantly spread or pipe over the chilled cake. Perfect for any occasion, this cake is best served after allowing it to soak overnight for maximum flavor and tenderness. Whether you present it straight from the baking dish or as a beautifully decorated round cake, it's sure to impress and satisfy. For those looking for a twist, try the coconut variation for an exotic spin. Enjoy this delightful treat that gets better with each passing day!
10
Servings
450
Calories
16
Ingredients
Ingredients
Yellow butter-flavored cake mix
1 (ready to use)
Eggs
5 (divided (2 whole, 3 separated))
Buttermilk or milk
½ cup (liquid)
Cream cheese
4 ounces (softened)
Sour cream
4 ounces (ready to use)
Melted butter
⅓ cup (at room temperature)
Butter rum flavoring
1 teaspoon (liquid)
Vanilla extract
3 teaspoons (liquid)
Rum (optional)
3 tablespoons (liquid)
Sweetened condensed milk
1 can (14 ounces) (ready to use)
Evaporated milk
1 can (5 ounces) (ready to use)
Whipping cream
1 cup (liquid)
Salt
a pinch (to taste)
Sugar
1 cup (granulated)
Water
⅓ cup (liquid)
Corn syrup
1 tablespoon (liquid)
Instructions
1
1. Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking pan or two round cake pans lined with parchment paper.
2
2. In the mixing bowl of a stand mixer (or a large bowl if using a whisk), combine the yellow butter-flavored cake mix with 2 eggs and 3 reserved egg yolks (keep the whites for the meringue), along with ½ cup of buttermilk or milk. Mix on low speed for about 30 seconds until blended.
3
3. Add in the softened cream cheese, sour cream, melted butter, butter rum flavoring, 1 teaspoon of vanilla, and 2 tablespoons of optional rum. Beat the mixture on medium speed for 1-2 minutes until it’s smooth and well-combined.
4
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
5
5. While the cake bakes, prepare the milk mixture: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, whipping cream, 1 teaspoon of vanilla, a pinch of salt, and optional rum until well combined.
6
6. Once the cake is done baking, remove it from the oven and use a fork or skewer to gently poke holes all over the surface. Gradually pour the milk mixture evenly over the warm cake, allowing it to soak in. It may pool initially, but it will absorb over time.
7
7. Cover the cake with plastic wrap and chill in the refrigerator for at least 3-4 hours or preferably overnight to allow the flavors to meld.
8
8. For the Italian meringue topping, begin by placing the reserved egg whites in a clean mixing bowl fitted with a whisk attachment.
9
9. In a small saucepan, combine sugar, ⅓ cup of water, corn syrup, and a pinch of salt. Heat on medium-high until it reaches a boil.
10
10. Once boiling, monitor the temperature with a candy thermometer. Start whisking the egg whites as the syrup approaches 238°F (about 3 minutes into cooking). When it reaches 242°F, carefully remove the syrup from heat.
11
11. With the mixer running, slowly drizzle the hot syrup into the egg whites. Continue to beat for an additional 1-2 minutes until stiff, glossy peaks form. Stir in the remaining teaspoon of vanilla and optional rum.
12
12. Spread the meringue over the cooled cake, using the back of a spoon to create decorative peaks. Optionally, dust the surface with powdered cinnamon before serving.
Nutrition Information
22g
Fat
59g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Tres Leches Cake?
It is a classic Latin American dessert featuring a moist yellow cake soaked in a mixture of three milks and topped with an airy Italian meringue.
Which three milks are used in this recipe?
The three milks used are sweetened condensed milk, evaporated milk, and whipping cream.
How long should I chill the Tres Leches Cake?
The cake should chill for at least 3 to 4 hours, but it is best if left to soak overnight for maximum flavor and tenderness.
What oven temperature is required for baking the cake?
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How many servings does this recipe yield?
This recipe is designed to serve 10 people.
What type of cake mix is recommended?
The recipe calls for one package of yellow butter-flavored cake mix.
What extra dairy ingredients are added to the cake batter?
Softened cream cheese and sour cream are added to the batter to give the cake a velvety texture and rich flavor.
How should I prepare the baking pan?
Grease a 9 x 13 inch baking pan or two round cake pans lined with parchment paper.
Why do I need to poke holes in the cake after baking?
Poking holes with a fork or skewer allows the milk mixture to soak deep into the cake evenly.
What is the calorie count per serving?
Each serving contains approximately 450 calories.
Is rum required for this recipe?
No, rum is an optional ingredient that can be added to the batter, milk mixture, and meringue for extra flavor.
How much fat is in one serving of this cake?
There are 22 grams of fat per serving.
How many eggs are needed in total?
You need 5 eggs in total: 2 whole eggs and 3 egg yolks for the batter, and the 3 reserved whites for the meringue.
What are the ingredients for the Italian meringue topping?
The meringue consists of reserved egg whites, sugar, water, corn syrup, salt, vanilla extract, and optional rum.
What temperature should the sugar syrup reach for the meringue?
The sugar syrup should reach 242 degrees Fahrenheit on a candy thermometer before being added to the egg whites.
How long should the cake bake?
The cake should bake for 20 to 25 minutes, or until a toothpick comes out clean.
Can I make a coconut version of this cake?
Yes, the description suggests a coconut variation for an exotic spin on the classic recipe.
What size baking pan is best for this recipe?
A standard 9 x 13 inch baking pan is recommended for a single layer cake.
How should the meringue be applied to the cake?
You can spread the meringue over the cooled cake using a spoon to create peaks, or pipe it for a more decorative finish.
How do you incorporate the hot syrup into the meringue?
With the mixer running, slowly drizzle the hot sugar syrup into the egg whites and beat until stiff, glossy peaks form.
Can I substitute buttermilk in the recipe?
Yes, you can use either 1/2 cup of buttermilk or regular milk in the cake batter.
What is the carbohydrate content per serving?
One serving of this cake contains 59 grams of carbohydrates.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
Should the milk mixture be poured on a warm or cold cake?
The milk mixture should be poured over the cake while it is still warm to help it absorb the liquid better.
What flavor of cake mix provides the best results?
A yellow butter-flavored cake mix is recommended for the best flavor profile.
What is the role of corn syrup in the meringue?
Corn syrup is used in the sugar syrup mixture to help prevent crystallization and stabilize the meringue.
Can I garnish the cake with anything?
Yes, you can optionally dust the top of the meringue with powdered cinnamon before serving.
How much vanilla extract is used in the entire recipe?
The recipe uses 3 teaspoons of vanilla extract in total: 1 in the batter, 1 in the milk mix, and 1 in the meringue.
What is the protein content per serving?
Each serving contains 7 grams of protein.
Is this cake suitable for special occasions?
Yes, its rich texture and elegant Italian meringue topping make it perfect for birthdays and celebrations.