Tres Leches Cake Recipe
If you’re looking for a show-stopping dessert that’s impossibly moist, cloud-light, and just the right amount of sweet, Tres Leches Cake is the answer. This classic Latin American treat features a fluffy sponge cake that soaks up a trio of creamy milks, transforming it into a melt-in-your-mouth delight. Whether you’re making it for a festive gathering or just treating yourself on a weeknight, Tres Leches Cake always delivers rich flavor and a cool, luscious finish that’s nearly irresistible.
Ingredients You’ll Need
One of the joys of Tres Leches Cake is how it turns a handful of humble ingredients into something truly magical. Each element has a role—some provide that signature airy crumb, others bring the creamy richness, and together, they create a dessert you’ll crave again and again.
- All-purpose flour: Gives structure to the cake while still keeping it tender and light.
- Baking powder: Ensures a lofty rise for the perfect sponge texture.
- Salt: Just a pinch brightens all the sweet and creamy flavors.
- Large eggs (separated): Whipped whites make the cake airy, while yolks add richness and color.
- Granulated sugar (divided): Sweetens the cake and helps stabilize the meringue.
- Whole milk: Adds moisture and a subtle creaminess to the batter.
- Vanilla extract: Adds a warm, aromatic note that ties everything together.
- Evaporated milk: The first of the “tres leches,” it brings a light, slightly caramelized flavor.
- Sweetened condensed milk: Delivers the signature sweetness and silky consistency in the soak.
- Heavy cream: Enriches the milk mixture for ultimate decadence.
- Heavy whipping cream (for topping): Whipped to soft peaks, this crowns the cake with airy freshness.
- Powdered sugar: Sweetens the whipped cream without any graininess.
- Vanilla extract (for topping): Adds a final aromatic touch to the whipped cream.
- Ground cinnamon or fresh berries (optional): For a beautiful, flavorful garnish that makes your cake pop.
How to Make Tres Leches Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your cake won’t stick and gives you the perfect base for soaking up all that luscious milk later on. Setting up your pan now makes everything smoother once the batter is ready.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This simple step keeps the leavening even and prevents lumps, setting the stage for a perfectly even crumb in your Tres Leches Cake.
Step 3: Beat the Yolks and Sugar
In a large bowl, beat the egg yolks with 3/4 cup of granulated sugar until the mixture turns pale and creamy. Stir in the whole milk and vanilla extract. This forms the rich, velvety base that makes the cake so satisfying.
Step 4: Combine Wet and Dry Ingredients
Add the whisked flour mixture into the yolk mixture, mixing gently until just combined. Be careful not to overmix—this ensures your cake stays light and tender, ready to soak up all the milky goodness.
Step 5: Whip Egg Whites
In a separate, clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, beating until stiff peaks hold. This step is key to the signature airy texture of Tres Leches Cake, so don’t rush it!
Step 6: Fold Whites Into Batter
Gently fold the whipped egg whites into the cake batter. Use a spatula and a light hand to keep as much air in the mixture as possible. Your batter should look fluffy and uniform, but don’t worry if you see a few streaks.
Step 7: Bake the Cake
Pour the batter into your prepared dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and springy—perfect for absorbing the milk soak.
Step 8: Cool and Poke Holes
Let the cake cool completely in its pan. Once cooled, use a skewer or fork to poke holes all over the top. This step ensures the milk mixture soaks in evenly, reaching every bite of your Tres Leches Cake.
Step 9: Mix and Add the Milks
In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream. Slowly pour this blend evenly over the entire cake, letting it soak in gradually. You’ll see the cake drink up the mixture—pure magic!
Step 10: Chill Thoroughly
Cover the cake and refrigerate for at least 4 hours, or overnight if you can. This gives the flavors time to develop and ensures every crumb is saturated with that dreamy milk mixture.
Step 11: Make Whipped Cream Topping
Just before serving, whip the heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Spread this cloud-like topping over the chilled cake, creating a gorgeous, snowy blanket.
Step 12: Garnish and Serve
Finish with a sprinkle of ground cinnamon or a handful of fresh berries if you like. Slice your Tres Leches Cake and serve it chilled—every forkful is pure celebration!
How to Serve Tres Leches Cake
Garnishes
A simple dusting of ground cinnamon brings a warm, aromatic finish, while fresh berries add a pop of color and a burst of tartness. For special occasions, try both—your Tres Leches Cake will look as spectacular as it tastes.
Side Dishes
Pairing Tres Leches Cake with light, zesty sides can create a well-balanced dessert spread. Fresh fruit salad, a scoop of tangy sorbet, or even a cup of robust coffee balances the cake’s sweetness and makes every bite feel even more indulgent.
Creative Ways to Present
For a fun twist, serve your Tres Leches Cake in individual jars or glasses—perfect for parties or picnics. You can also cut the cake into cubes and layer it parfait-style with whipped cream and berries for a playful, elegant presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Tres Leches Cake keeps beautifully in the refrigerator for up to 3 days. Cover the dish tightly with plastic wrap or transfer slices to an airtight container to keep the cake moist and fresh.
Freezing
If you’d like to freeze Tres Leches Cake, do so before adding the whipped cream topping. Wrap the cooled, soaked cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge, then add fresh whipped cream before serving.
Reheating
Tres Leches Cake is best enjoyed chilled, so reheating isn’t usually needed. If you prefer a slightly warmer slice, let it sit at room temperature for 15–20 minutes before serving, but avoid microwaving as it can affect the texture.
FAQs
What does Tres Leches Cake taste like?
Tres Leches Cake is incredibly moist and rich, with a light, spongy texture that soaks up the sweet milk mixture. It tastes creamy, slightly caramelized from the condensed milk, and perfectly balanced by the airy whipped cream topping.
Can I make Tres Leches Cake ahead of time?
Absolutely! In fact, Tres Leches Cake tastes best when made a day ahead, as this gives the milk mixture time to fully soak in and the flavors to meld beautifully. Just add the whipped cream topping right before serving.
Is it possible to make Tres Leches Cake without eggs?
While the traditional recipe relies on eggs for its signature texture, you can try using an egg replacer or aquafaba in place of the egg whites for a similar airy effect, though the final cake may be a bit denser.
How do I prevent my cake from getting soggy?
The cake should absorb the milk mixture without turning mushy. Make sure to bake the cake until fully set, cool it completely before soaking, and pour the milk mixture gradually so it absorbs evenly.
Can I flavor the milk mixture or topping?
Definitely! For a twist on classic Tres Leches Cake, try adding a splash of rum, cinnamon, or coffee liqueur to the milk mixture. You can also flavor the whipped cream with citrus zest or a hint of almond extract for extra flair.
Final Thoughts
There’s truly nothing like sharing a homemade Tres Leches Cake with family and friends. Its silky texture, rich milky flavor, and irresistible topping make every occasion memorable. If you’ve never tried making it yourself, now is the perfect time—get ready to fall in love with every sweet, creamy bite!
Print
Tres Leches Cake Recipe
- Total Time: 1 hour plus 4 hours chilling (preferably overnight)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Tres Leches Cake is a classic Latin American dessert featuring a light, airy sponge cake soaked in a rich mixture of three milks—evaporated milk, sweetened condensed milk, and heavy cream—topped with fluffy whipped cream and garnished with cinnamon or fresh berries. This indulgently moist cake is perfect for celebrations or any occasion that calls for a luscious, sweet treat.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided (3/4 cup and 1/4 cup)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
For the Topping:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon or fresh berries for garnish (optional)
Instructions
- Prepare the Oven and Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined evenly. This ensures the leavening agents are distributed throughout the flour for an even rise.
- Beat Egg Yolks and Sugar: In a large bowl, beat the egg yolks with 3/4 cup of the granulated sugar until the mixture is pale and creamy. This step incorporates air, aiding in the cake’s light texture.
- Add Milk and Vanilla: Stir in the whole milk and vanilla extract gently into the yolk mixture, combining them smoothly.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the egg yolk mixture. Mix just until combined to avoid overworking the batter, which can make the cake dense.
- Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form, creating volume and lightness.
- Fold Egg Whites into Batter: Gently fold the beaten egg whites into the yolk batter with a spatula, preserving the airiness of the whites without deflating them.
- Bake the Cake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool completely in the dish to prepare for soaking with the milk mixture.
- Prepare the Milk Soak: Using a skewer or fork, poke holes all over the surface of the cooled cake. In a bowl, whisk together the evaporated milk, sweetened condensed milk, and 1/4 cup heavy cream.
- Soak the Cake: Slowly pour the milk mixture evenly over the cake, allowing it to soak deep into the holes. Cover the cake tightly and refrigerate for at least 4 hours or overnight to fully absorb the milks.
- Make the Whipped Topping: Before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form for a light and fluffy topping.
- Finish and Serve: Spread the whipped cream evenly over the soaked cake. Garnish with a sprinkle of ground cinnamon or fresh berries if desired. Slice into portions and serve chilled for the best taste.
Notes
- This cake is best prepared a day ahead to allow the milk mixture to soak in thoroughly for optimal moistness and flavor.
- Use a serrated knife to slice the cake cleanly without compressing it.
- For variations, try topping with fresh fruits like sliced strawberries or cherries instead of cinnamon.
- Ensure the egg whites are beaten properly to stiff peaks for a light and airy texture.
- Keep the cake refrigerated once soaked to maintain freshness and prevent spoilage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 35g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
