Tres Leches Cake with Kahlúa

By Naperville Magazine
May 2025 View more Recipe

By Kelli Ra Anderson

Vanilla is like fine wine. And Mexican vanilla—from which the three major species of vanilla grown globally originate—remains one of the greatest culinary gifts to the kitchen. Difficult to come by but touted by many as worth the effort and the price, premium-quality Mexican vanilla shines in this tres leches cake, which traditionally features this “queen of flavors” by itself. However, with a slight spin on this favorite celebration cake, quality vanilla also pairs beautifully in this recipe with another of our southern neighbor’s tasty contributions: Kahlúa, a coffee and rum liqueur.

Delicate and creamy and often topped with fruit, this milk syrup-soaked cake (refreshing and not too sweet) is a celebration in and of itself.

CAKE INGREDIENTS

240 grams (2 cups) all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
5 large eggs, separated
250 grams (1½ cup) granulated sugar
½ cup half-and-half or whole milk
2 teaspoons vanilla
1 tablespoon Kahlúa liqueur
1 cup sliced strawberries (for topping)

SYRUP INGREDIENTS

1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
⅔ cup half-and-half or whole milk
1 teaspoon vanilla

WHIPPED CREAM TOPPING INGREDIENTS

2 cups heavy whipping cream, chilled
4 tablespoons powdered sugar
1 teaspoon vanilla

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Butter a 13-by-9-inch pan. Set aside.

2. Combine the dry ingredients in a bowl.

3. Beat egg whites in a stand mixer, slowly adding in ¼ cup of the sugar, until stiff peaks form (about 3 minutes).

4. Into the egg yolks, beat in the remaining 1 cup of sugar until pale and fluffy (about 1 minute). Add the milk and vanilla, beating until combined.

5. With a spatula, gently combine the egg yolk and flour mixtures. Then fold in the egg whites until no streaks remain.

6. Pour the batter into the pan. Bake for 25 to 30 minutes or until a toothpick comes out clean.

7. Remove the cake and let it cool. (It will shrink, but this is expected.) While the cake cools, combine the ingredients for the syrup.

8. When the cake is completely cooled, pierce it all over with a fork before pouring the syrup completely over it (you may have to do this in batches, to enhance absorption).

9. Cover and chill for 6 hours or overnight (which is optimal).

10. On a high-speed mixer, whip the cream, powdered sugar, and vanilla until soft peaks form. Spread over the cake and garnish with strawberries.

PRO TIP: Premium-grade vanillas are extracts, made with 35 percent alcohol. They are complex and packed with flavor from a powerful chemical compound, vanillin, and ideally aged a minimum of two years. Some with sugar, and some without, quality vanilla should be used in applications where its flavors can be fully appreciated and always be stored in a cool, dark place for the longest shelf life.

Photos: Kellira Media