Marbled Tres Leches Cake

Method11 steps

1. 1

   Step 1: Heat the oven to 350°F / 175°C with a rack in the middle. Butter a 9-by-13-inch baking pan and line its bottom with parchment paper.

   Uses Unsalted butter for greasing the pan, as needed

2. 2

   Step 2: Separate all nine eggs into whites and yolks, keeping the yolks in a separate bowl. In a clean stand-mixer bowl with the whisk attachment, beat all the whites at medium-high speed for about 4–5 minutes until they hold soft peaks. Lower to medium and slowly add all the cake sugar (1 cup). Continue until stiff, glossy peaks form. Transfer the meringue to a large bowl and keep the reserved yolks separate.

   Uses 9 large eggs, separated and at room temperature · 1 cup sugar for the cake

3. 3

   Step 3: Beat all the reserved yolks with a whisk or fork until fluffy and pale yellow, then incorporate all the cake vanilla (1 tbsp). Gently fold this yolk mixture into the meringue without deflating it. Fold in all the flour (2 cups), ¼ cup at a time, mixing each addition gently; the finished batter may look slightly streaky.

   Uses All nine reserved yolks, separate from the meringue · All the prepared meringue · 1 tbsp vanilla extract for the cake · 2 cups all-purpose flour

4. 4

   Step 4: Stir all the hot water (½ cup) and cocoa (⅓ cup) together until smooth. Divide the prepared cake batter equally between two bowls. Fold the cocoa mixture into one half, keeping the other half plain vanilla.

   Uses The whole batter, divided into two equal halves · ½ cup hot water · ⅓ cup unsweetened cocoa powder

5. 5

   Step 5: Spread the plain vanilla batter in the prepared pan. Pour the chocolate batter in a line down the centre, then swirl with a knife or spoon from side to side. Bake for 22–25 minutes, checking from 22 minutes, until the top is lightly browned, feels spongy and the centre is cooked through.

   Check the marbled sponge · 22 minUses All the plain half of the divided batter · All the chocolate half of the divided batter

6. 6

   Step 6: Remove the baked cake and let it cool in its pan until it can be turned out intact.

   Uses The whole baked sponge

7. 7

   Step 7: Invert the cooled cake onto a large platter or board and remove the pan and parchment. Cover it with a second platter large enough to hold the cake and milk sauce, then invert again so the cake is right side up. Poke holes all over the top with a fork.

   Uses The whole cooled sponge

8. 8

   Step 8: Mix the entire cans of sweetened condensed and evaporated milk (1 can), all the whole milk (1 cup) and the separate sauce vanilla (1 tbsp) in a bowl. Stir until evenly blended.

   Uses 1 can sweetened condensed milk, 14 ounces · 1 can evaporated milk, 12 ounces · 1 cup whole milk · 1 tbsp vanilla extract for the milk sauce

9. 9

   Step 9: Pour about two-thirds of the prepared milk sauce over the pierced cake. Cover and refrigerate for at least 2 hours or overnight to let it soak. Cover and refrigerate the remaining third of the sauce separately for the final pour.

   First two-hour refrigerated soak · 120 minUses The whole pierced cake · About two-thirds of the prepared milk sauce

10. 10

    Step 10: When ready to finish, spoon all the reserved refrigerated sauce over the soaked cake, including any sauce that pools on its platter.

    Uses The whole chilled cake · The remaining third of the prepared sauce, kept refrigerated

11. 11

    Step 11: Whip all the heavy cream (2 cups) and confectioners’ sugar (3 tbsp) at medium speed for about 6 minutes, until well-formed peaks hold. Spread the whipped cream over the cake’s top and sides. Grate the whole Mexican-style chocolate (1) disk over the topping. Add the optional sprinkle of cinnamon and drizzle cajeta or dulce de leche if wanted. Keep refrigerated until serving, then cut into 12–15 portions with the sauce from the platter.

    Uses The whole cake with its milk sauce · 2 cups heavy cream · 3 tbsp confectioners’ sugar · 1 disk Mexican-style chocolate, about 3 ounces, grated · Cajeta or dulce de leche for optional drizzling, as desired · A sprinkle of ground cinnamon, optional