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Tres Leches Cake Recipe

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4.2 from 82 reviews

This classic Tres Leches Cake is a moist and decadent sponge cake soaked in three types of milk—sweetened condensed, evaporated, and whole milk—then topped with a fluffy vanilla whipped cream. Perfectly balanced in sweetness with a light, airy texture, this dessert is a beloved treat across Latin America and a crowd-pleaser for any occasion.

  • Total Time: 4 hours 40 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 1 ¼ cup all purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients and Batter

  • 5 large eggs (divided)
  • 1 cup white sugar (divided: ¾ cup + ¼ cup)
  • 2 teaspoon vanilla extract (divided: 1 tsp + 1 tsp)
  • ½ cup milk

Milk Soaking Mixture

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

Whipped Cream Topping

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

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F to ensure even baking of the cake.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Use a fork to stir evenly to incorporate all dry ingredients.
  3. Prepare Egg Yolks Mixture: Separate the 5 large eggs, placing yolks in a large bowl and whites in a separate medium bowl. Add ¾ cup white sugar to the yolks and stir vigorously until the mixture is fluffy and pale.
  4. Add Vanilla to Yolks: Stir in 1 teaspoon vanilla extract to the yolk mixture to enhance flavor.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the yolk mixture and stir gently to combine.
  6. Add Milk: Pour in ½ cup milk and stir to form a smooth batter.
  7. Beat Egg Whites: Using a hand or stand mixer, whisk the egg whites until they become foamy and white. Add the remaining ¼ cup sugar gradually, and continue whisking at high speed until stiff peaks form.
  8. Fold Egg Whites into Batter: Carefully fold the stiff egg whites into the cake batter to keep it light and airy.
  9. Prepare Cake Pan and Bake: Grease a 9×13 inch cake pan thoroughly. Pour the batter in and bake for approximately 30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  10. Mix Milk Soaking Mixture: In a large measuring cup, whisk together ⅔ cup whole milk, sweetened condensed milk, and evaporated milk until fully combined.
  11. Soak Cake: Once the cake cools to room temperature, poke holes all over the surface using a fork. Slowly pour the milk mixture evenly over the cake, allowing it to absorb fully.
  12. Chill Cake: Cover the cake and refrigerate for at least 4 hours or preferably overnight to let it soak and set properly.
  13. Prepare Whipped Cream: In a large bowl, whip the heavy cream on medium speed until it starts thickening. Add powdered sugar and 1 teaspoon vanilla extract, then continue whipping on medium to high speed until soft peaks form.
  14. Top Cake: Spread the whipped cream evenly over the soaked cake using a spatula or butter knife.
  15. Serve: Optionally, garnish with a sprinkle of cinnamon or fresh fruit before serving to enhance presentation and flavor.

Notes

  • Make sure egg whites are whipped to stiff peaks to achieve a light and fluffy cake texture.
  • Room temperature eggs aid in better whipping and mixing.
  • If you prefer, garnish with a dusting of ground cinnamon or fresh berries for added flavor and decoration.
  • This cake improves in flavor after chilling overnight as the milk soaks fully into the cake.
  • Use a fork to poke holes evenly so the milk mixture penetrates thoroughly.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/tres-leches-cake-recipe/