This Raffaello tres leches cake will make you fall in love. Tres leches cake is another classic in our family. But in what Mexican or Latin American family isn’t this a classic? This cake seems to be a recipe to be made for special occasions (and also for the not so special ones). It is one of those cakes that is already a part of our culture, and that everyone, and every family, makes it in their own particular way. Each family has its own recipe, I would say. And that is precisely the beauty of it, I think.

It is a soft, fluffy cake, and the best part, super moist. A tres leches cake is called this way because we use a tres leches (three milks) to moisten it and make every bite full of flavor.

The recipe for a good tres leches cake is different for everyone. The other day I just found out that there are even some countries where they use dulce de leche, for example. In most cases and families that we know in our area of Mexico, and in our case, the three milks we use are condensed milk, evaporated milk and half and half. In the end the recipe adapts to whatever people have access to. And I’m sure that each way of making this cake has its own story behind it, and the way I see it, that is the most precious part of it all.

This time we bring you a Raffaello tres leches cake, so we incorporate coconut and white chocolate. We add coconut milk as one of the three milks and white chocolate to the very cake. The result is such a delight. I’m sure you will be impressed by how good the coconut and white chocolate combintation tastes.

Actually the tres leches cake can be made with almost any flavor if you wanted to, but preferably something with a creamy and milky texture in our opinion. In this case the coconut milk adds a different and refreshing hint of flavor, while maintaining the essence of tres leches.

The recipe we have always used for tres leches cake is originally from one of my mom’s sisters, an aunt whom, sadly, we never got to meet in person. But we know a lot of things about her from everything they told us and continue to tell us. The original recipe for the tres leches cake is a recipe made the way she liked it, or so our mom tells us. In fact, it was precisely that (and still is now) the reason why our mom always made this recipe with such affection. Because it reminds her of her sister every time she makes it. And I think that’s part of why she made it so frequently.

The truth is that the balance of flavors in this original recipe is spectacular because it is not at all too much. And in this case, and for the Raffaello tres leches, the only thing we modified is the fact that we add the raffaello chocolate flavor and trust me, it turn out delicious!

If you like this recipe, you have to check out our classic tres leches cake, our aunt’s original recipe.

Raffaello tres leches cake

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Refrigeration Time: 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

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For the cake:

• 6 eggs, big
• 3/4 C (150 gr) white sugar
• 1/3 C (56 gr) white chocolate, melted
• 2 C (260 gr) all purpouse flour
• 1 1/2 tsp (7.5 gr) baking powder
• 1/4 tsp (1.2 gr) salt

For the tres leches mixture:

• 1 can (380 gr) condensed milk
• 1 can (400 ml) unsweetened coconut milk (not coconut cream)
• 2 C (480 ml) half and half cream, or whipping cream
• 1 tbsp (15 ml) vanilla extract
• 1 pinch salt

For the whipped cream:

• 1 1/2 C (360 ml) whipping cream
• 2 tbsp confectioners sugar (powdered sugar)
• 12 pieces raffaello chocolate, cut inro small pieces

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Equipment

• 1 ceramic baking dish

Method

 

For the cake:

1. Preheat the oven to 356º F (180° C). Grease with a little butter a rectangular pan with high walls of approximately 14 inches x 9 inches (35 cm x 23 cm). Also, in a medium bowl, sift the flour with the baking powder and salt.
2. Separate the eggs and place the egg whites in a very clean large bowl and the yolks in another medium bowl. Beat the egg whites with an electric mixer or a hand whisk for 2 minutes until they begin to fluff up.
3. Add the egg yolks one at a time, beating after each addition. Gradually add the sugar while continuing to beat until soft peaks begin to form, about 3 minutes.
4. Add the melted white chocolate and beat for 1 minute until the mixture is very fluffy. Add the flour mixture and beat for 30 seconds more just until integrated and smooth, but it is important not to over beat.
5. Pour the mixture into the pan and spread it with a spoon so that it is even. Bake for 30 minutes until the cake is lightly golden brown and a wooden toothpick comes out clean when inserted.
6. Once ready, take the cake out of the oven and let it cool down completely in the same pan.

For the tres leches mixture:

1. In a large bowl add all the ingredients and beat with a hand whisk until smooth. Refrigerate until needed.

For the whipped cream and assembly:

1. In a large bowl add the whipping cream with the powdered sugar and beat with an electric mixer or hand whisk for 3 minutes until stiff peaks form. Refrigerate until needed.
2. Without turning the cake out of the pan, using a fork or a wooden stick, prick all over its surface so that the three-milk mixture can be absorbed.
3. Gradually pour the tres leches mixture over the cake until it is completely covered. If there is leftover mixture, the cake can be refrigerated for 15 minutes and then add the rest. Cover the mold with plastic wrap and refrigerate the cake for at least 4 hours for the tres leches mixture to be absorbed completely.
4. Once this time has passed, add all the whipped cream on top of the cake and spread it evenly with a spoon. Add the raffaello chocolate in pieces on top of the whipped cream and that's it!

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Let us know how it was!