Possible Causes
There are a few common reasons why tres leches cakes can turn out soggy:
Too Much Milk Mixture
The tres leches cake gets its name from the three kinds of milk used to soak the cake – evaporated milk, condensed milk, and heavy cream. If you use too much of the milk mixture, it can make the cake overly wet. Generally, 1 1/2 cups to 2 cups of the milk mixture is enough for a 9×13 inch cake. Don’t go overboard.
Not Enough Time to Absorb
After poking holes all over the cooked cake, the milk mixture needs time to fully absorb into the cake. If you don’t allow enough time, usually a minimum of 30 minutes, the cake won’t absorb the liquid properly before serving.
Dense, Heavy Cake
The texture of the original cake matters. Tres leches works best with a light, airy cake like a sponge cake. Using a recipe that results in a dense, heavy cake texture means the cake won’t be able to properly absorb all that liquid.
Whipped Cream Too Soft
Traditional tres leches cake is topped with lightly sweetened whipped cream. If the whipped cream melts and gets absorbed into the cake, it can contribute to a soggy texture. Make sure to whip the cream until it holds stiff peaks and keep it chilled until ready to serve.
Tips for Fixing a Soggy Tres Leches Cake
Drain Excess Liquid
If your cake is far too soggy, you can try draining off some of the excess milk mixture. After poking holes and soaking, place the cake on a cooling rack inside a rimmed baking sheet. Let it sit for about 15 minutes and drain off any liquid that collects in the pan.
Make a Cake “Sandwich”
Cut your cake in half horizontally to make two layers. Place one layer cut-side up on a serving platter. Top with a layer of whipped cream, then add second cake layer cut-side down. This creates a “sandwich” that helps encapsulate the extra liquid.
Add More Cake
If the cake is just mildly soggy, you can add layers of dry cake to absorb more liquid. Bake an additional plain cake or use store bought pound cake slices. Cut into cubes and arrange on top of the soaked tres leches before topping with whipped cream.
Reinforce with Gelatin
Sprinkling unflavored gelatin powder over the top of the cake can help absorb excess moisture and reinforce the structure. Use about 1 teaspoon per 9×13 inch cake. Let sit for 5 minutes before topping with whipped cream.
Thicken the Milk Mixture
For future attempts, you can add thickening agents like cornstarch, flour, or egg yolks to your milk mixture. This creates a richer “custard” consistency that won’t pool as much liquid at the bottom of the cake.
How to Prevent a Soggy Tres Leches Cake
Here are some tips for preventing soggy tres leches cake in the first place:
Choose a Light, Airy Cake Recipe
Look for tres leches cake recipes that use sponge cake or Genoise cake as the base. These cakes have a nice open crumb and can absorb liquid well. Stay away from dense cake recipes like pound cake.
Don’t Overmix the Cake Batter
Too much mixing can develop excess gluten in the cake, resulting in a tougher, denser texture. Gentle mixing helps maintain a light, tender crumb.
Check for Doneness Early
It’s better to slightly underbake the initial cake rather than overbaking. The cake will continue to cook and firm up during the soaking process.
Allow Plenty of Soaking Time
Poke holes evenly over the top of the cooked cake with a fork. Gently pour the milk mixture on top and let sit for at least 30-60 minutes before serving. Cover with plastic wrap so it doesn’t dry out.
Whip Cream Stiff
Make sure to whip the heavy cream until it holds stiff, sturdy peaks. This prevents it from melting quickly into the cake. You can also stabilize it with gelatin or mascarpone cheese.
Refrigerate Cake Before Serving
Chilling helps firm up the cake and prevent the whipped cream topping from melting prematurely. Keep cake refrigerated 1-2 hours before slicing and serving.
Conclusion
A soggy tres leches cake can be disappointing, but it’s often salvageable. Keys steps are not oversoaking, allowing time for absorption, draining excess liquid if needed, and reinforcing with extra cake or gelatin. For the best results, use a light cake recipe and take care not to overmix. Allow plenty of soaking time, whip the cream stiffly, and chill the cake before serving to prevent a mushy texture. With some adjustments, you can still enjoy tres leches cake in all its melty, milky glory.