Marbled Tres Leches Cake

Marbled Tres Leches Cake
Print Recipe
12 to 15 servings Pastel de Tres Leches Marmoleado
Ingredients
  • For the cake:
  • unsalted butter to butter the pan
  • 9 large eggs separated, at room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup hot water
  • 1/3 cup unsweetened cocoa powder
  • For the sauce:
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • For the whipped cream topping:
  • 2 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 disk Mexican-style chocolate, such as Abuelita, grated, for garnish, about 3 ounces
To Prepare
  • Preheat the oven to 350 degrees with a rack in the middle. Butter a 9x13-inch baking pan and line the bottom with a piece of parchment paper.
  • To make the cake: In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.
  • Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1/4 cup at a time and mix well. The batter will look a bit streaky.
  • In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
  • Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feels spongy to the touch. Remove from the oven and let cool.
  • Invert the cake onto a large platter or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.
  • To make the sauce: In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.
  • When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.
  • Make the whipped cream: In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Abuelita chocolate.
Ingredients
  • For the cake:
  • unsalted butter to butter the pan
  • 9 large eggs separated, at room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup hot water
  • 1/3 cup unsweetened cocoa powder
  • For the sauce:
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • For the whipped cream topping:
  • 2 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 disk Mexican-style chocolate, such as Abuelita, grated, for garnish, about 3 ounces
To Prepare
  • Preheat the oven to 350 degrees with a rack in the middle. Butter a 9x13-inch baking pan and line the bottom with a piece of parchment paper.
  • To make the cake: In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.
  • Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1/4 cup at a time and mix well. The batter will look a bit streaky.
  • In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
  • Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feels spongy to the touch. Remove from the oven and let cool.
  • Invert the cake onto a large platter or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.
  • To make the sauce: In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.
  • When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.
  • Make the whipped cream: In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Abuelita chocolate.

12 comments on “Marbled Tres Leches Cake

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  1. Dear Pati, my sister and I love watching your show. We saw the episode in which you made this incredibly delicious looking cake. Now I normally deter from baking because I don’t have the patience for it, but THIS cake begs to be on my table!

    Thanks for sharing,
    Greetings from the OC

  2. Dearest Pati, I’ve decided to bake this yummy marbled tres leches cake, my problem is I’m having hard time to understand what you mean by 1?4 cups of flour or 1?2 tbsp hot water or 1?3 cups cocoa powder. I would like to know what the exact measurements are in order to have the similar results.
    I admire your personality, your cooking and baking. Enjoy watching your episodes and try not to miss them.

    Thank you very much for your help.
    You are the best.

  3. Pati, your shows were on a marathon, twice, in one day, and I watched them all. Then Sunday…they were on another marathon, and I watched again, taking my notes. I love your recipes, and I love your story telling. I love Mexican food, and by following your way of making things, I know I can make it all. I am starting with your Marbled Tres Leches Cake. Thank you so much Pati, and keep giving us great food to make, in our own homes.

  4. Thank you so much for the recipe. I just discovered your show and I am hooked! I made this recipe for my husband’s 40th birthday along with my pozole recipe. Instead of mixing the cocoa powder with hot water, I mixed it with hot strong coffee. It turned out so well. It doesn’t taste like coffee but it enhanced the chocolate flavor. Thank again, it was delicious!

  5. on june 27th you made a very easy cookie recipe with only 2 or three ingredients. please I would like to make them for my great-grandchildren, love your program.

  6. I see your show every Saturday I’m going to try your tres leches cake it looks delicious my wife Eva love tres leches cake I hope it come out as good as yours . Can u tell me the name of the song in your show and who sings it. Thank you Manuel Arriola

    1. Hola Manuel, Thank you for watching! The theme song is “Dame” by Domingo Siete. I hope you both enjoy the Tres Leches Cake.