There’s something utterly enchanting about the first bite of a Tres Leches Cake—its creamy sweetness wraps around the tongue like a warm hug. Recently, I decided to give this Latin American classic a delightful twist by incorporating sourdough discard into the mix. You might be wondering how a bit of tangy sourdough can elevate such a beloved dessert, but trust me; it adds a unique complexity that transforms the cake into something truly special.
As I indulged in my very first slice, the airy texture soaked in a luscious blend of three milks created a dreamy experience that reminded me of summer picnics and joyful celebrations. Topped with freshly whipped cream and a sprinkle of cinnamon, this Sourdough Tres Leches Cake is not just a dessert; it’s an invitation to savor the moment. Whether you’re a seasoned chef or someone looking to rejuvenate your dessert repertoire, this creamy delight will not only impress your guests but also soothe your cravings for something homemade and indulgent. So, let’s dive into this recipe that turns simple ingredients into a taste of paradise!
Why is Sourdough Tres Leches Cake irresistible?
Indulgent flavor: The addition of sourdough discard adds a unique tang that complements the sweetness of the milk mixture perfectly.
Moist texture: Soaked lovingly in a blend of three milks, each bite melts in your mouth like a piece of heaven.
Creamy delight: Topped with fresh whipped cream and a sprinkle of cinnamon, it’s a feast for the senses that looks as great as it tastes.
Easy to make: This recipe is straightforward and perfect for bakers of all levels, allowing everyone to create something special.
Versatile treat: Enjoy it as a festive dessert or a simple afternoon pick-me-up; this cake suits any occasion beautifully.
Crowd-pleaser: Whether serving at a gathering or treating yourself, this cake is sure to impress and leave everyone wanting more!
Sourdough Tres Leches Cake Ingredients
For the Cake
• All-purpose flour – Provides structure to the cake; substitute with a gluten-free blend if needed.
• Granulated sugar – Adds sweetness and moisture to every bite.
• Baking powder – Helps the cake rise, ensuring a light texture.
• Baking soda – Works alongside sourdough for optimal leavening.
• Salt – Enhances the overall flavor of the cake.
• Unsalted butter – Contributes richness; can use melted coconut oil for a dairy-free option.
• Eggs – Provides moisture and structure; use room temperature eggs for better integration.
• Vanilla extract – Adds a delightful depth of flavor.
• Sourdough discard – This key ingredient creates a tangy profile, enhancing the Sourdough Tres Leches Cake.
For the Soaking Mixture
• Whole milk – Soaks into the cake and adds moisture.
• Evaporated milk – Introduces creaminess to the milk blend.
• Sweetened condensed milk – Provides sweetness and richness, making the dessert decadent.
For the Whipped Topping
• Heavy cream – Used for whipping; substitute with coconut cream for a lighter, dairy-free version.
• Powdered sugar – Sweetens the whipped cream for a perfect topping.
• Cinnamon – Adds a warm spice; can be adjusted or omitted as desired.
How to Make Sourdough Tres Leches Cake
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Preheat your oven to 350°F and prepare a 9×13-inch baking pan by greasing it lightly. This ensures the cake comes out easily once baked.
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Mix the dry ingredients together in a bowl: all-purpose flour, baking powder, baking soda, and salt. Whisk them well to combine and aerate.
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Beat the eggs and granulated sugar together in a separate bowl until the mixture is light and fluffy, about 5 minutes. This step is key for a light and airy cake.
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Gradually add the melted unsalted butter and vanilla extract to the egg mixture, mixing well for an even blend of flavors.
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Incorporate the sourdough discard, stirring gently until the mixture is smooth and creamy. The sourdough will add a lovely tang to your cake.
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Combine the wet ingredients with the dry ingredients, being careful not to over-mix. Aim for just combined until no flour streaks remain for the best texture.
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Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
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Cool the cake completely in the pan on a wire rack. This prevents the cake from becoming soggy before soaking.
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Poke holes in the cooled cake using a fork or skewer, making sure to cover the entire surface. This allows the milk mixture to soak in thoroughly.
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Mix the whole milk, evaporated milk, and sweetened condensed milk in a bowl until well combined. Pour it evenly over the cake, ensuring every hole is filled.
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Refrigerate for at least 4 hours, but preferably overnight. This resting time allows the cake to absorb all that creamy goodness.
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Top with freshly whipped cream and a sprinkle of cinnamon before serving. The whipped cream adds a light touch to this rich dessert.
Optional: Add slices of fresh fruit on top for a delightful twist.
Exact quantities are listed in the recipe card below.
Sourdough Tres Leches Cake Variations
Customize this luscious dessert to suit your taste and dietary preferences!
- Dairy-Free: Substitute whole milk and heavy cream with almond milk and coconut cream for a creamy indulgence free from dairy.
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour to make this cake suitable for gluten-sensitive friends.
- Fruit Layered: Enhance with fresh fruit like strawberries or mangoes between cake layers for a refreshing twist that adds color and flavor.
- Cinnamon Infusion: Mix a teaspoon of ground cinnamon into your milk soaking mixture for an added layer of warm spice in each bite.
- Almond Extract: Swap vanilla extract for almond extract to introduce a nutty aroma that beautifully complements the sweetness.
- Chocolate Drizzle: Drizzle melted chocolate over the whipped cream topping for a decadent touch that chocolate lovers will adore.
- Caramel Sauce: Add a layer of homemade or store-bought caramel sauce in between the milk soak and whipped cream for a mouthwatering sweet surprise.
- Spicy Kick: Incorporate a pinch of cayenne or chili powder into the milk mixture for unexpected warmth that makes each bite exciting.
Expert Tips for Sourdough Tres Leches Cake
• Room Temperature Ingredients: Using room temperature eggs and butter allows for better mixing and a higher cake rise, ensuring a light texture.
• Avoid Over-Mixing: Gently combine the wet and dry ingredients to prevent a dense cake. A few flour streaks are perfectly fine!
• Cooling is Key: Let the cake cool completely before soaking; this maximizes the absorption of the milk mixture for a moist dessert.
• Soak Overnight: For the best flavor and texture, allow your Sourdough Tres Leches Cake to soak for at least 4 hours, preferably overnight.
• Customize Your Toppings: Feel free to experiment with different fruits or flavored extracts for added excitement in your topping!
Storage Tips for Sourdough Tres Leches Cake
Fridge: Store the cake in an airtight container in the refrigerator for up to 3-4 days. This helps maintain its moist texture and delicious flavor.
Freezer: To freeze, wrap individual slices tightly in plastic wrap or foil, then place them in a freezer-safe container. The cake can be frozen for up to 2 months.
Thawing: When ready to enjoy, thaw the Sourdough Tres Leches Cake in the refrigerator overnight for the best texture and flavor.
Reheating: If desired, reheat individual slices in the microwave for about 15-20 seconds to enjoy a cozy, slightly warm dessert experience.
Make Ahead Options
These Sourdough Tres Leches Cake components are perfect for meal prep! You can prepare the cake base up to 24 hours in advance, allowing it to cool completely, then poke holes in it for soaking. Keep the cake refrigerated in an airtight container to maintain its moisture and texture. The three-milk mixture can also be combined and stored separately in the fridge, ready to pour over the cake. When you’re ready to serve, simply soak the cake with the milk mixture and refrigerate for at least 4 hours (preferably overnight). This way, you’ll have a delightful dessert waiting for you, just as creamy and indulgent as if freshly made!
What to Serve with Sourdough Tres Leches Cake?
To create a complete dining experience, consider these delightful pairings that will elevate your Sourdough Tres Leches Cake into a memorable feast.
- Fresh Berries: Juicy strawberries or raspberries add a burst of freshness, perfectly contrasting the rich, creamy texture of the cake.
- Cinnamon Ice Cream: The warm spice of cinnamon ice cream complements the cake’s flavors, providing a deliciously creamy and cooling treat.
- Chilled Coffee: A smooth, iced coffee enhances the cake’s sweetness and offers a delightful contrast to its creamy decadence.
- Coconut Whipped Cream: Light and airy coconut cream adds an exotic twist, harmonizing beautifully with the cake’s moistness.
- Mango Salsa: Bright, diced mango with a hint of lime brings a zingy freshness that cuts through the cake’s richness perfectly.
- Chocolate Sauce: Drizzling warm chocolate sauce adds a luscious sweetness, creating a decadent experience that chocolate lovers will adore.
Imagine enjoying a slice of Sourdough Tres Leches Cake alongside a scoop of cinnamon ice cream, while sipping on chilled coffee. It’s a dessert experience that sings with flavor, inviting friends and family to gather around the table and savor every moment!
Sourdough Tres Leches Cake Recipe FAQs
What type of sourdough discard should I use?
Absolutely! Use any unfed sourdough discard that you have. It should be tangy but not overly sour or stale. If you have different types of sourdough (like whole wheat or rye), feel free to experiment! Just keep in mind that the flavor and texture might slightly vary.
How should I store my Sourdough Tres Leches Cake?
Store the cake in an airtight container in the refrigerator for up to 3-4 days. This helps maintain its luscious, moist texture while allowing the flavors to deepen. Make sure to cover it well to prevent it from absorbing other odors in the fridge!
Can I freeze Sourdough Tres Leches Cake?
Yes, indeed! To freeze the cake, allow it to cool completely after soaking. Wrap individual slices tightly in plastic wrap or foil, then place them in a freezer-safe container. The cake can be frozen for up to 2 months. This is a great way to save some for later enjoyment!
What should I do if my cake is too dry after baking?
If you find your Sourdough Tres Leches Cake a bit dry, it might be due to overbaking. Make sure to test for doneness 2-3 minutes before the recommended baking time. If you notice it’s still dry even after soaking, consider increasing the soaking time next time or adding a bit more sweetened condensed milk to the soaking mixture for extra moisture.
Are there any dietary considerations for this cake?
Definitely! If you have a dairy allergy or are following a dairy-free diet, you can substitute dairy items with alternatives—like using coconut cream for the topping and non-dairy milk for the soaking mixture. Just ensure that your sourdough discard is also dairy-free if that’s a concern.
How long should I let the cake soak before serving?
I recommend refrigerating the cake for at least 4 hours, but letting it soak overnight gives the best results. The more time it has to absorb the rich three-milk mixture, the creamier and more delicious it will be—trust me!
Sourdough Tres Leches Cake: A Creamy Twist You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F and prepare a 9x13-inch baking pan by greasing it lightly.
- Mix the dry ingredients: all-purpose flour, baking powder, baking soda, and salt in a bowl.
- Beat the eggs and granulated sugar together until light and fluffy, about 5 minutes.
- Gradually add melted unsalted butter and vanilla extract, mixing well.
- Incorporate the sourdough discard until smooth.
- Combine wet and dry ingredients, mixing until just combined.
- Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes.
- Cool cake completely in the pan on a wire rack.
- Poke holes in the cooled cake using a fork or skewer.
- Mix whole milk, evaporated milk, and sweetened condensed milk; pour evenly over cake.
- Refrigerate for at least 4 hours, preferably overnight.
- Top with whipped cream and a sprinkle of cinnamon before serving.