Tres Leches Cake Recipe
This Tres Leches Cake is a soft, moist, and creamy dessert that melts in your mouth. Made with a light sponge cake soaked in three kinds of milk and topped with fluffy whipped cream and a hint of cinnamon, it’s a classic Mexican favorite that’s perfect for any celebration.
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What is Tres Leches?
Tres Leches Cake, which means “three milks cake” in Spanish, is a traditional Latin American dessert. The cake gets its name because it’s soaked in three types of milk: evaporated milk, sweetened condensed milk, and whole milk. This soaking process makes the cake incredibly moist, rich, and flavorful. Topped with whipped cream and sometimes cinnamon or fresh fruit, it’s a dessert that’s both indulgent and refreshing.
Ingredients
For the Cake:
- 1 cup all-purpose flour (120 g)
- 1 ½ tsp baking powder (6 g)
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided (200 g)
- ⅓ cup whole milk (80 ml)
- 1 tsp vanilla extract (5 ml)
For the Milk Soak:
- 12 oz evaporated milk (354 ml)
- 14 oz sweetened condensed milk (396 ml)
- ¼ cup whole milk (60 ml)
For the Whipped Cream Topping:
- 1 pint heavy whipping cream (475 ml)
- 3 tbsp powdered sugar (24 g)
- ½ tsp vanilla extract (2.5 ml)
- Ground cinnamon, for garnish
Why You Will Love This
- Ultra-Moist and Creamy: The milk soak makes every bite soft and decadent.
- Easy to Make: Simple ingredients and clear steps make it beginner-friendly.
- Make Ahead Dessert: It tastes even better after chilling overnight.
- Versatile: Top with fruit, cocoa, or chocolate shavings for variation.
- Perfect for Any Occasion: From birthdays to family dinners, it’s a crowd-pleaser.
Ultimate Tres Leches Cake Recipe
Ingredients
Cake:
- 1 cup all-purpose flour 120 g
- 1 ½ tsp baking powder 6 g
- ¼ tsp salt
- 5 large eggs separated
- 1 cup granulated sugar divided (200 g)
- ⅓ cup whole milk 80 ml
- 1 tsp vanilla extract 5 ml
Milk Soak:
- 12 oz evaporated milk 354 ml
- 14 oz sweetened condensed milk 396 ml
- ¼ cup whole milk 60 ml
Whipped Cream Topping:
- 1 pint heavy whipping cream 475 ml
- 3 tbsp powdered sugar 24 g
- ½ tsp vanilla extract 2.5 ml
- Ground cinnamon for garnish
Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, and salt.
- Mix Egg Yolks: In a separate bowl, beat egg yolks with ¾ cup sugar until pale yellow. Stir in milk and vanilla extract. Gently fold into the flour mixture.
- Whip Egg Whites: Beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form. Carefully fold the egg whites into the batter.
- Bake: Pour batter into an ungreased 9×13-inch baking pan. Bake 25–35 minutes, or until a toothpick comes out clean. Let cool completely.
- Add Milk Mixture: Combine evaporated milk, sweetened condensed milk, and whole milk. Poke holes all over the cooled cake using a fork and slowly pour the milk mixture over it. Chill at least 1 hour or overnight.
- Prepare Whipped Cream: Beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over the soaked cake. Sprinkle with cinnamon. Serve chilled.
Notes
Tips & Variations
- Make Ahead: Cake can be made a day in advance for best soaking results.
- Fruit Topping: Add fresh strawberries or berries on top for extra flavor.
- Mini Version: Try making Tres Leches cupcakes for smaller servings.
- Storage: Keep refrigerated for up to 3–5 days. Cake can also be frozen before adding milk mixture for up to 3 months.
