Tres Leches Cake Recipe

Introduction

Tres Leches Cake is a moist and luscious dessert soaked with three types of milk, delivering a rich yet light flavor. This classic Latin American treat is perfect for celebrations or any time you crave a sweet, creamy delight.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs
• 1 cup granulated sugar (divided)
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk
• 1/4 cup whole milk
• 1 pint heavy whipping cream
• 3 tablespoons granulated sugar or powdered sugar
• 1/2 teaspoon vanilla extract
• Ground cinnamon and/or fresh strawberries (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9×13 inch pan with non-stick cooking spray.
2. Step 2: In a large mixing bowl, combine the flour, baking powder, and salt.
3. Step 3: Separate the eggs, placing the egg whites in one bowl and the yolks in another.
4. Step 4: Add 3/4 cup of sugar to the yolks. Using an electric mixer, beat on high speed until the yolks are pale yellow. Stir in 1/3 cup whole milk and vanilla extract.
5. Step 5: Pour the egg yolk mixture over the flour mixture and gently stir just until combined.
6. Step 6: Beat the egg whites on high speed until soft peaks form (about 1 minute). With the mixer on medium-low, gradually add the remaining 1/4 cup sugar. Continue beating on high speed until stiff peaks form, but not dry.
7. Step 7: Gently fold the beaten egg whites into the batter until just combined. Pour batter into the prepared pan and spread evenly.
8. Step 8: Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
9. Step 9: In a large measuring cup or pitcher, combine evaporated milk, sweetened condensed milk, and 1/4 cup whole milk.
10. Step 10: Poke holes all over the cooled cake using a fork.
11. Step 11: Slowly pour the milk mixture evenly over the cake, making sure to reach all edges.
12. Step 12: Refrigerate the cake for at least 1 hour, or overnight, to allow the milk to soak in.
13. Step 13: Meanwhile, whip the heavy cream with sugar and vanilla extract until stiff peaks form.
14. Step 14: Spread the whipped topping evenly over the soaked cake. Garnish with ground cinnamon or fresh strawberries if desired.

Tips & Variations

• Use room temperature eggs for better volume when whipping the egg whites.
• For a different flavor, add a splash of rum or coffee to the milk mixture.
• Try garnishing with toasted coconut flakes or a sprinkle of nutmeg for extra aroma.
• If you prefer a lighter topping, substitute half of the heavy cream with evaporated milk in the whipped topping.

Storage

Store the Tres Leches Cake covered in the refrigerator for up to 3 days. The cake is best enjoyed chilled. If needed, let it sit at room temperature for 10–15 minutes before serving to soften slightly. Avoid freezing as it can alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tres Leches Cake ahead of time?

Yes, it’s actually better when made ahead! The cake needs time to absorb the milk mixture, so chilling it overnight enhances the flavor and moisture.

Can I use a different pan size?

A 9×13 inch pan is standard for this recipe, but you can use smaller pans; just adjust baking time accordingly. Thicker cakes may need longer baking.

Tres Leches Cake Recipe

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4.7 from 133 reviews

Tres Leches Cake is a moist and decadent Latin American dessert made with a light sponge cake soaked in a rich mixture of three kinds of milk—evaporated milk, sweetened condensed milk, and whole milk—topped with fluffy whipped cream and garnished with cinnamon or fresh strawberries. This recipe offers a perfect balance of sweetness and creaminess, ideal for celebrations or any special occasion.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

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Cake Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

Milk Soak

• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk
• 1/4 cup whole milk

Whipped Topping

• 1 pint heavy whipping cream
• 3 tablespoons granulated sugar or powdered sugar
• 1/2 teaspoon vanilla extract

Garnish

• Ground cinnamon and/or fresh strawberries

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), then lightly spray a 9×13 inch baking pan with non-stick cooking spray to prevent the cake from sticking.
2. Prepare Dry Ingredients: In a large mixing bowl, sift together or combine the all-purpose flour, baking powder, and salt to ensure even distribution.
3. Separate Eggs: Carefully separate the egg whites and yolks into two different bowls, placing the whites in one bowl and the yolks in another.
4. Beat Egg Yolks with Sugar: Add 3/4 cup of granulated sugar to the bowl with the egg yolks. Using an electric hand mixer, beat on high speed until the mixture turns pale yellow and fluffy. Then stir in 1/3 cup whole milk and 1 teaspoon of vanilla extract until just combined.
5. Combine Egg Yolk Mixture with Dry Ingredients: Pour the beaten egg yolk mixture into the bowl with the dry flour mixture and gently stir just until everything is combined, careful not to overmix.
6. Whip Egg Whites: Using a handheld mixer or stand mixer with a whisk attachment, beat the egg whites on high speed until soft peaks form (about 1 minute). While mixing on medium-low, gradually add the remaining 1/4 cup sugar. Then increase speed to high and beat until stiff peaks form but not dry.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the batter with a spatula until just combined. Be careful to preserve the airy texture to keep the cake light. Pour the batter into the prepared baking pan and smooth the surface evenly.
8. Bake the Cake: Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely in the pan to room temperature.
9. Prepare the Milk Mixture: In a large measuring cup or pitcher, combine evaporated milk, sweetened condensed milk, and 1/4 cup whole milk. Stir well to blend the three milks.
10. Poke the Cake: Once cooled, use a fork to poke holes all over the surface of the cake. This will allow the milk mixture to soak deeply into the cake layers.
11. Soak Cake with Milks: Slowly pour the milk mixture evenly over the cake, making sure to distribute near the edges and all around so the batter absorbs thoroughly.
12. Chill: Refrigerate the cake for at least 1 hour, preferably overnight, to let the flavors meld and the cake soak up all the milk mixture completely.
13. Make the Whipped Topping: While the cake chills, in a chilled mixing bowl, whip the heavy whipping cream with 3 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form and the cream holds its shape.
14. Frost and Garnish: Once the cake has soaked and chilled, spread the whipped cream topping evenly over the cake surface. Garnish with a light dusting of ground cinnamon and/or fresh strawberries for a colorful finish.

Notes

• Be sure to fold the egg whites gently to keep the batter airy and light.
• The cake is best chilled overnight to allow full absorption of the milk mixture and develop moist texture.
• You can use powdered sugar instead of granulated sugar in the whipped topping for a smoother texture.
• For a festive touch, garnish with fresh strawberries, cinnamon, or even toasted coconut flakes.
• Add a splash of rum or coffee extract to the milk soak for an adult variation.

Keywords: Tres Leches Cake, Milk Cake, Latin American Dessert, Moist Cake, Three Milk Cake, Whipped Cream Topping