Tres Leches Cake Recipe

Introduction

Tres Leches Cake is a moist and luscious dessert soaked in three types of milk. This classic Latin American treat is perfect for gatherings and celebrations, offering a rich yet airy texture that everyone will love.

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 the oven to 350 degrees F.
2. Step 2: In a medium bowl, combine the flour, baking powder, and salt. Stir together with a fork.
3. Step 3: In a large bowl, separate the egg yolks and whites. Beat the egg yolks with 3/4 cup of white sugar until fluffy.
4. Step 4: Add 2 teaspoons of vanilla extract to the egg yolk mixture and stir to combine.
5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix gently.
6. Step 6: Stir in ½ cup milk until the batter is smooth.
7. Step 7: Whisk the egg whites using a mixer until foamy, then add the remaining 1/4 cup sugar. Continue mixing on high until stiff peaks form.
8. Step 8: Carefully fold the whipped egg whites into the cake batter to keep it light.
9. Step 9: Grease a 9×13 inch cake pan, pour in the batter, and bake for about 30 minutes or until golden and a toothpick comes out clean.
10. Step 10: In a large measuring cup, whisk together ⅔ cup whole milk, sweetened condensed milk, and evaporated milk for the soaking mixture.
11. Step 11: Once the cake has cooled to room temperature, poke holes all over the top with a fork and slowly pour the milk mixture evenly over the cake.
12. Step 12: Cover and refrigerate the cake for at least 4 hours or overnight to soak.
13. Step 13: To make the whipped cream topping, beat heavy cream on medium speed until it begins to thicken. Add powdered sugar and 1 teaspoon vanilla extract, then beat until soft peaks form.
14. Step 14: Spread the whipped cream evenly over the soaked cake using a spatula or butter knife.
15. Step 15: Serve chilled, optionally garnished with a sprinkle of cinnamon or fresh fruit.

Tips & Variations

• For extra flavor, add a teaspoon of rum or almond extract to the milk soaking mixture.
• Use fresh strawberries or sliced peaches as a fruit topping for a bright contrast.
• Make sure the egg whites are beaten to stiff peaks for a light, fluffy cake texture.
• Chilling the cake overnight improves the soaking and flavor absorption.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep it chilled as the milk mixture and whipped cream topping spoil quickly at room temperature. Reheat is not recommended; serve cold for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tres Leches Cake ahead of time?

Yes, making it a day ahead is ideal. The longer it soaks, the more flavorful and moist it becomes. Just keep it refrigerated and covered.

What can I use instead of evaporated milk?

If you don’t have evaporated milk, you can substitute with an equal amount of whole milk or half-and-half, but the texture may be slightly less rich.

Tres Leches Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

This classic Tres Leches Cake is a moist and rich sponge cake soaked in a luscious mixture of three milks: evaporated milk, sweetened condensed milk, and whole milk. Topped with a fluffy homemade whipped cream frosting, this dessert is a perfect blend of sweetness and creaminess, ideal for gatherings or a special treat.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Cake 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

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 Fahrenheit to ensure it’s ready for baking the cake batter.
2. Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, and salt, mixing well with a fork to distribute the leavening agents evenly.
3. Prepare Egg Yolks Mixture: Separate the egg yolks from the whites. In a large bowl, beat the egg yolks with 3/4 cup of white sugar until the mixture is fluffy and pale.
4. Add Vanilla: Stir in 2 teaspoons of vanilla extract to the yolk mixture for flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the egg yolk mixture, stirring gently to combine without deflating the mixture.
6. Add Milk: Stir in 1/2 cup of milk to the batter to achieve the right consistency.
7. Beat Egg Whites: Using a mixer, whisk the egg whites until foamy; add the remaining 1/4 cup of sugar gradually while continuing to beat until stiff peaks form.
8. Fold in Egg Whites: Gently fold the whipped egg whites into the batter until just combined, preserving the airiness.
9. Bake Cake: Grease a 9×13 inch cake pan, pour in the batter and bake for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
10. Prepare Milk Soaking Mixture: In a large measuring cup, whisk together evaporated milk, sweetened condensed milk, and whole milk.
11. Soak Cake: Once the cake has cooled to room temperature, poke holes all over the surface with a fork, then slowly pour the milk mixture evenly over the cake, allowing it to absorb.
12. Chill Cake: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and cake soak thoroughly.
13. Make Whipped Cream: In a large bowl, beat heavy cream on medium speed until it starts to thicken. Add powdered sugar and vanilla extract, then continue to beat on medium-high until soft peaks form.
14. Frost Cake: Spread the whipped cream evenly over the soaked cake using a spatula or butter knife.
15. Serve: Optionally sprinkle cinnamon or garnish with fresh fruit before serving to enhance presentation and taste.

Notes

• Ensure eggs are at room temperature before starting to achieve better volume.
• Use a fork or skewer to poke holes gently without breaking the cake apart.
• Chilling the cake overnight improves flavor and texture.
• Fresh cinnamon or fruit garnish adds a nice touch but is optional.
• Use a hand or stand mixer for best results when whipping egg whites and cream.

Keywords: Tres Leches Cake, tres leche cake recipe, milk soaked cake, Latin American dessert, sponge cake dessert, homemade tres leches, easy tres leches cake