Tres Leches Cake Recipe

Introduction

Tres Leches Cake is a moist and buttery sponge cake soaked in three types of milk, making it irresistibly rich and creamy. This classic Latin American dessert is perfect for celebrations or whenever you want a sweet treat that melts in your mouth.

Ingredients

• 1 ¼ cup all purpose flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 5 large eggs (divided)
• 1 cup white sugar (divided)
• 2 teaspoon vanilla extract
• ½ cup milk
• ⅔ cup whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk
• 1 pint heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350 degrees F (175 degrees C).
2. Step 2: In a medium bowl, combine the flour, baking powder, and salt. Stir together with a fork to mix evenly.
3. Step 3: Separate the eggs, placing the yolks in a large bowl and the whites in a medium bowl.
4. Step 4: Add ¾ cup of white sugar to the egg yolks and whisk until the mixture is fluffy.
5. Step 5: Stir in 2 teaspoons of vanilla extract to the yolk mixture.
6. Step 6: Gradually add the dry ingredients to the wet mixture and stir to combine.
7. Step 7: Add ½ cup of milk to the batter and mix well.
8. Step 8: Using a hand or stand mixer, whisk the egg whites until foamy. Gradually add the remaining ¼ cup of sugar and continue whisking until stiff, glossy peaks form.
9. Step 9: Gently fold the whipped egg whites into the cake batter, taking care not to deflate the mixture.
10. Step 10: Grease a 9×13 inch cake pan and pour the batter evenly into it.
11. Step 11: Bake for about 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
12. Step 12: While the cake bakes, whisk together the whole milk, sweetened condensed milk, and evaporated milk in a large measuring cup.
13. Step 13: Once the cake has cooled to room temperature, poke holes all over the surface using a fork.
14. Step 14: Slowly pour the milk mixture over the entire cake, allowing it to soak in evenly.
15. Step 15: Cover the cake and refrigerate for at least 4 hours or overnight to let the flavors meld.
16. Step 16: To make the whipped cream topping, beat the heavy cream on medium speed until it starts to thicken.
17. Step 17: Add the powdered sugar and 1 teaspoon vanilla extract, then continue beating until soft peaks form.
18. Step 18: Spread the whipped cream evenly over the soaked cake with a spatula or butter knife.
19. Step 19: Serve chilled, optionally garnished with a sprinkle of cinnamon or fresh fruit.

Tips & Variations

• For a flavored twist, try adding a tablespoon of coffee or almond extract to the milk mixture.
• Make sure to fold the egg whites gently to keep the batter light and airy.
• Use whole milk for a richer cake, but you can substitute with 2% if preferred.
• Top with fresh berries or sliced mango for a colorful and fresh contrast.

Storage

Store the cake covered in the refrigerator for up to 3 days. The cake is best enjoyed cold and can be refrigerated after being topped with whipped cream. If desired, re-chill before serving; reheating is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Traditional Tres Leches Cake relies heavily on dairy, but you can experiment with coconut milk and non-dairy substitutes for sweetened and evaporated milk. Keep in mind the texture and flavor will differ.

How do I know when the cake is fully soaked?

The cake will look moist and slightly darker where the milk has absorbed. After refrigerating for several hours, the milk mixture should be mostly absorbed, and the cake will feel soft and tender.

Tres Leches Cake Recipe

Print Recipe

★★★★★

4.9 from 558 reviews

This classic Tres Leches Cake is a moist and luscious sponge cake soaked in a decadent blend of three milks—whole milk, sweetened condensed milk, and evaporated milk—topped with a fluffy homemade whipped cream. Perfectly balanced with a hint of vanilla and a light texture, it’s a refreshing and indulgent dessert that’s best served chilled.

• Author: zara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 ¼ cup all purpose flour
• 2 teaspoon baking powder
• ¼ teaspoon salt
• 5 large eggs, separated
• 1 cup white sugar, divided
• 2 teaspoon vanilla extract
• ½ cup milk

For the Milk Mixture:

• ⅔ cup whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) can evaporated milk

For the Whipped Cream Topping:

• 1 pint heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven. Set your oven temperature to 350 degrees F to get it ready for baking the cake.
2. Prepare the dry ingredients. In a medium bowl, combine the flour, baking powder, and salt, mixing together with a fork to evenly distribute the leavening agents and seasoning.
3. Mix egg yolks with sugar. In a large bowl, whisk together the egg yolks and ¾ cup of the white sugar until the mixture is fluffy and light in color.
4. Add vanilla to egg yolk mixture. Stir in 2 teaspoons of vanilla extract to infuse the batter with flavor.
5. Combine dry and wet ingredients. Gradually add the flour mixture to the egg yolk mixture, stirring until just combined without overmixing.
6. Add milk. Stir in ½ cup of milk to loosen the batter and create a smooth consistency.
7. Whip egg whites. Using a hand or stand mixer, beat the egg whites until they are foamy and white. Gradually add the remaining ¼ cup sugar and continue whisking on high speed until stiff, glossy peaks form.
8. Fold egg whites into batter. Gently incorporate the whipped egg whites into the batter using a folding technique to keep the mixture airy and light.
9. Prepare and bake the cake. Grease a 9×13 inch cake pan thoroughly, pour in the batter, and bake for about 30 minutes or until the cake is golden on top and a toothpick inserted in the center comes out clean.
10. Make the milk soaking mixture. In a large measuring cup, whisk together the whole milk, sweetened condensed milk, and evaporated milk until combined.
11. Soak the cake. Allow the cake to cool to room temperature, then use a fork to poke holes all over the surface. Slowly pour the milk mixture evenly over the cake so it absorbs thoroughly.
12. Chill the cake. Cover and refrigerate the cake for at least 4 hours or preferably overnight to allow full absorption and flavor melding.
13. Prepare whipped cream topping. In a large bowl, whip the heavy cream on medium speed until it starts to thicken. Add powdered sugar and vanilla extract, then continue whipping on medium-high speed until soft peaks form.
14. Top and serve. Spread the whipped cream evenly over the soaked cake. Optionally sprinkle cinnamon or garnish with fresh fruit before serving for added flavor and presentation.

Notes

• Ensure egg whites are free of yolk and the bowl is clean for proper whipping to stiff peaks.
• Do not overmix the batter once flour is added to maintain a light texture.
• For extra flavor, consider adding a teaspoon of cinnamon or citrus zest to the milk mixture.
• The cake should be well chilled to allow the milk mixture to absorb fully for ideal moistness.
• Leftover cake can be stored covered in the refrigerator for up to 3 days.

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