TRES LECHES CAKE (DESSERT)
Tres Leches Cake is a classic Latin American dessert, known for its moist, tender texture and rich, sweet taste.
This sponge cake is soaked in three kinds of milk—evaporated, condensed, and whole milk—creating a deliciously creamy treat.
Perfect for celebrations, this cake is light, flavorful, and always crowd-pleasing, with a texture unlike any other dessert.
Why This Recipe
This Tres Leches recipe is easy to follow and results in a perfectly moist, melt-in-your-mouth cake with just the right sweetness.
Soaked in a creamy, three-milk mixture, it delivers an ultra-moist texture that pairs beautifully with fresh whipped cream.
Serve it topped with berries or cinnamon, and it’s sure to impress at any gathering.
About This Recipe
Tres Leches Cake is a traditional Latin dessert featuring a sponge cake soaked in a blend of three milks, resulting in a rich, moist texture.
This recipe ensures a light sponge cake, which soaks up the milk mixture, creating a dessert that’s both indulgent and refreshing.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup sugar, divided
- 1/3 cup milk
- 1 tsp vanilla extract
For the Milk Mixture
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- 1/2 cup whole milk
For the Topping
- 1 cup heavy whipping cream
- 3 tbsp sugar
- Fresh berries or cinnamon (optional)
Prep Time and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 25-30 minutes
- Total Time: 50 minutes
Estimated Calories
- Serving Size: 1 slice
- Calories per Serving: Approximately 300 calories
Cooking Instructions
1. Make the Sponge Cake
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, mix flour, baking powder, and salt. In a separate bowl, beat egg yolks with half of the sugar until light and fluffy, then add milk and vanilla. Fold in dry ingredients. In another bowl, beat egg whites with remaining sugar until stiff peaks form, then fold into the batter.
2. Bake the Cake
Pour batter into the baking dish and bake for 25-30 minutes or until golden and a toothpick comes out clean. Let the cake cool.
3. Soak the Cake
Poke holes in the cooled cake with a fork. Mix the evaporated milk, condensed milk, and whole milk, then pour it evenly over the cake. Let it soak for at least an hour or overnight in the fridge.
4. Add the Topping
In a bowl, beat the whipping cream and sugar until stiff peaks form. Spread over the soaked cake. Top with fresh berries or a sprinkle of cinnamon, if desired.
FAQs
Yes! It’s best when made a day ahead to allow full absorption of the milk mixture. Just add the whipped cream topping before serving.
Yes, you can experiment with coconut milk or almond milk for a unique twist, though traditional flavors work best.
Keep it covered in the refrigerator for up to 3 days. It’s best served chilled.
No, but you can use a gluten-free flour substitute to make it gluten-free.
Conclusion
Tres Leches Cake is a beautifully moist and creamy dessert that captures the essence of Latin American flavors.
This cake will impress at any celebration with its rich, milky soak and light whipped topping.
Simple to make and universally loved, it’s a dessert that will leave everyone craving more!
TRES LECHES CAKE (DESSERT)
Ingredients
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 1 cup whipped cream (for topping)
- Fresh fruit (strawberries, peaches, or berries for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy, then add eggs one at a time, mixing well. Stir in vanilla and dry ingredients until just combined.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool completely.
- In a bowl, combine evaporated milk, sweetened condensed milk, and heavy cream.
- Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate for at least 2 hours, preferably overnight.
- Top the soaked cake with whipped cream and garnish with fresh fruit before serving.
