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Tres Leches Cake Mix (sugar, bleached enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable shortening (soybean oil, vegetable mono & diglycerides, distilled propylene glycol ester, tocopherols (vitamin E) and vitamin C palmitate (as antioxidants)), nonfat dry milk, leavening (sodium bicarbonate, sodium aluminum phosphate), dextrose, corn starch, contains 2% or less of the following: vegetable shortening (soybean oil, vegetable mono & diglycerides, tocopherols (vitamin E) and vitamin C palmitate ( as antioxidants)), salt, dried egg whites, artificial flavor, modified cellulose, soy lecithin, soybean oil, beta carotene (color)), Whole Milk, Milk (Canned, Condensed, Sweetened), Milk, (Canned, Evaporated, With Added Vitamin A), Eggs (nisin), Whipped Cream Topping (high fructose corn syrup, water, hydrogenated palm kernel oil, sodium caseinate, contains less than 2% of the following: dextrose, citric acid, polysorbate 80, salt, xantham gum, polysorbate 60, carbohydrate gum, polyglycerol esters of fatty acids, potassium sorbate, mono & diglycerides, natural flavor), Water, Vegetable Oil (Soybean, Refined), Cinnamon, Baking Soda
The best cake for tres leches is a light, airy sponge or butter sponge cake that can absorb the three-milk mixture without falling apart. Traditional recipes often use a genoise-style cake made with whipped egg whites and minimal fat. This structure allows the cake to soak up the milk mixture evenly while staying soft and fluffy rather than dense.
A well-made tres leches cake stays moist but not soggy because the sponge base has just the right texture to absorb and hold the milk mixture. The key is baking the cake long enough so it’s dry and porous, then pouring the milk slowly so it’s evenly absorbed. After soaking, the cake should be chilled for several hours to allow the liquid to distribute evenly without pooling at the bottom.
Tres leches cake is typically topped with whipped cream frosting, which complements its light and creamy texture. Freshly whipped cream, lightly sweetened and sometimes flavored with vanilla or cinnamon, is the most traditional choice. Some variations use meringue or stabilized whipped cream for a smoother finish, while modern twists might include cream cheese or dulce de leche frosting for added richness.
