Leches Cake Recipe

Introduction

Leches Cake is a rich, moist dessert soaked in a mixture of three milks, giving it a luscious and creamy texture. Topped with whipped cream and toasted pecans, it’s a delightful treat perfect for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• 1 cup chopped pecans, toasted
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional toasted pecans for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and fluffy. Stir in the milk, vanilla extract, and melted butter. Gradually fold in the flour mixture.
4. Step 4: In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
5. Step 5: Gently fold the egg whites into the batter until just combined. Stir in the toasted pecans.
6. Step 6: Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool.
7. Step 7: In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter.
8. Step 8: Once the cake is cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours, preferably overnight.
9. Step 9: To prepare the topping, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the soaked cake.
10. Step 10: Garnish with additional toasted pecans. Serve chilled and enjoy!

Tips & Variations

• For extra flavor, substitute some of the pecans with toasted coconut flakes.
• Make sure to fold the egg whites gently to keep the batter light and airy.
• You can use almonds or walnuts instead of pecans for a different nutty taste.
• Let the cake soak overnight for the best texture and flavor.

Storage

Store the Leches Cake covered in the refrigerator for up to 3 days. The milk-soaked cake keeps well chilled and moist. For best results, avoid freezing as it may affect the texture of the whipped cream topping. To reheat, allow the cake to come to room temperature or simply enjoy it cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without nuts?

Yes, you can omit the pecans if you prefer a nut-free version. The cake will still be delicious and moist.

How long should the cake soak in the milk mixture?

For best results, soak the cake for at least 4 hours, but preferably overnight. This gives the milk mixture time to fully absorb, making the cake extra moist and flavorful.

Leches Cake Recipe

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4.8 from 71 reviews

Leches Cake is a moist and rich traditional Latin American dessert featuring a delicate sponge cake soaked in a blend of three milks—evaporated, sweetened condensed, and whole milk—then topped with fluffy whipped cream and toasted pecans. This luscious treat is perfect for special occasions or any time you crave a sweet, creamy delight.

• Author: Rami
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Cake

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• 1 cup chopped pecans, toasted

Milk Soaking Mixture

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup whole milk
• 2 tablespoons unsalted butter, melted

Topping

• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Additional toasted pecans for garnish

Instructions

1. Prepare Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking during baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
3. Beat Egg Yolks and Combine Wet Ingredients: In a large bowl, beat the egg yolks with 3/4 cup granulated sugar until the mixture becomes pale and fluffy. Stir in the whole milk, vanilla extract, and melted butter, blending thoroughly. Gradually fold in the flour mixture you prepared earlier, ensuring a smooth batter.
4. Whip Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Slowly add the remaining 1/4 cup sugar while continuing to beat until stiff peaks form. This step helps give the cake a light texture.
5. Incorporate Egg Whites and Pecans: Gently fold the whipped egg whites into the batter until just combined to maintain airiness. Then fold in the toasted chopped pecans for added texture and flavor.
6. Bake the Cake: Pour the batter into the prepared baking dish, smoothing out the top evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely.
7. Prepare Milk Soak: In a large bowl, whisk together evaporated milk, sweetened condensed milk, whole milk, and melted butter until well combined. This mixture will soak the cake, giving it its signature moistness.
8. Soak the Cake: Once the cake has cooled, poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture evenly over the cake to allow maximum absorption. Cover the cake and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cake become perfectly moist.
9. Make the Whipped Topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This creamy topping balances the rich soaked cake beautifully.
10. Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Garnish with additional toasted pecans for extra crunch and visual appeal. Serve chilled and enjoy this decadent Leches Cake!

Notes

• Use room temperature eggs for better incorporation and volume in the batter.
• To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, shaking the pan halfway through to prevent burning.
• Ensure the cake is completely cooled before pouring the milk mixture to prevent sogginess on top.
• For a nut-free version, omit the pecans and consider adding cinnamon or coconut flakes for added flavor.
• Leftovers can be stored covered in the refrigerator for up to 3 days.

Keywords: Leches Cake, Tres Leches Cake, Milk Soaked Cake, Latin American Dessert, Moist Cake, Creamy Cake, Pecan Dessert