Tres Leches Cake Recipe
Prepare to fall head-over-heels for this Tres Leches Cake. This classic Latin American dessert is famous for its light and airy sponge, soaked in a sweet blend of three different milks, then crowned with whipped cream. Every bite melts in your mouth, bursting with delicate vanilla flavor and a heavenly softness that’s both nostalgic and undeniably festive. Whether you’re celebrating a milestone or craving something luxurious for a weekend treat, Tres Leches Cake brings a little magic to any occasion.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Tres Leches Cake so irresistible is its simple ingredient list—each element is essential, working together to create that signature flavor and cloud-like texture. Don’t be fooled by how basic they look; every ingredient plays a starring role!
- All-purpose flour: Gives structure to the cake while keeping it light and spongy.
- Baking powder: Adds lift, creating that signature airy crumb.
- Salt: Enhances and balances the sweetness.
- Eggs: Five large eggs build a beautifully fluffy batter that soaks up the milk mixture perfectly.
- Granulated sugar: Used in both the cake and whipped topping, sweetening just right without overpowering.
- Whole milk: Adds moisture and richness—used in both the cake and the soaking mixture.
- Vanilla extract: Infuses the batter and whipped cream with comforting aroma and flavor.
- Evaporated milk: One of the three “leches”—it lends silkiness to the soak without overwhelming the cake.
- Sweetened condensed milk: Delivers creamy sweetness and that unmistakable Tres Leches taste.
- Heavy whipping cream: Whips up into a plush, cloudlike topping that brings everything together.
- Powdered or granulated sugar: Sweetens the whipped cream to taste.
- Ground cinnamon: Optional, but brings a subtle warmth and a lovely finish as a garnish.
- Fresh strawberries: Another optional but irresistible topping—juicy, tart, and gorgeous for presentation.
How to Make Tres Leches Cake
Step 1: Prep Your Pan and Oven
First things first, get your oven hot and ready by preheating it to 350 degrees Fahrenheit. Lightly spray a 9×13-inch pan with nonstick cooking spray—this step keeps your cake from sticking and ensures an easy, gorgeous release.
Step 2: Mix the Dry Ingredients
Grab a large mixing bowl and gently whisk together your flour, baking powder, and salt. This ensures that the leavening and seasoning get evenly distributed right from the start.
Step 3: Separate the Eggs
This is where the magic for Tres Leches Cake begins. Carefully crack your eggs and separate the whites into one bowl and yolks in another. This ensures an ultra-light batter that soaks up every bit of the sweet milk blend later.
Step 4: Whip Yolks and Sugar
Add 3/4 cup granulated sugar to your bowl of egg yolks and mix on high speed until they turn pale and creamy. Pour in the 1/3 cup whole milk and vanilla extract, then mix to combine—this forms the flavorful backbone of your cake.
Step 5: Combine Wet and Dry Mixtures
Pour that luscious egg yolk mixture onto your dry ingredients, stirring gently until just combined. Take care not to overmix—you want the batter to stay as airy as possible!
Step 6: Whip the Egg Whites
Beat those reserved egg whites on high speed until soft peaks form—a minute should do it. With the mixer running on medium-low, add your remaining 1/4 cup sugar, then whip until stiff peaks hold, but don’t let them get dry.
Step 7: Fold and Bake
Gently fold the whipped egg whites into your cake batter, just until everything is combined. Pour the light, pillowy batter into your prepared pan and spread it smooth. Bake for 25-35 minutes, or until a toothpick poked in the center comes out clean. Let the cake cool completely before moving on.
Step 8: Prepare the Tres Leches Milk Mixture
In a large pitcher or measuring cup, stir together your evaporated milk, sweetened condensed milk, and 1/4 cup whole milk. This magical trio is what turns your cake into Tres Leches Cake, ensuring every bite is melt-in-your-mouth tender.
Step 9: Soak the Cake
Once the cake is completely cool, use a fork to poke holes all over the surface. These little holes act as tunnels, allowing the milk mixture to sink in. Slowly and evenly, pour the milk blend over the cake, especially near the edges. Chill the cake for at least an hour, or let it soak overnight for maximum decadence.
Step 10: Make and Top with Whipped Cream
While your cake chills, whip together the heavy cream, sugar, and vanilla extract until you get glorious, stiff peaks. Spread this creamy topping all over your chilled cake. Finish things off with a dusting of cinnamon or a sprinkle of fresh strawberries—now your Tres Leches Cake is ready to steal the spotlight!
How to Serve Tres Leches Cake
Garnishes
Tres Leches Cake absolutely loves a little flourish! I adore sprinkling ground cinnamon across the top—the warmth pairs beautifully with the cream. Fresh strawberries are another classic, adding juicy color and a touch of tartness. You can add a few mint sprigs for extra pop, or even edible flowers if you’re feeling playful.
Side Dishes
Since this cake is luxuriously creamy and rich, keep side dishes simple. A hot cup of coffee, a glass of cold milk, or some unsweetened tea works wonders. If serving after a meal, consider pairing it with light, citrusy fruit salad to balance every bite.
Creative Ways to Present
For a party, try cutting Tres Leches Cake into individual squares and serving them in colorful cupcake liners—adorable and practical! You can also layer cubes of the soaked cake and whipped cream in mason jars for parfaits, or dress things up in a trifle bowl with extra berries in between layers.
Make Ahead and Storage
Storing Leftovers
Cover any extra Tres Leches Cake tightly with plastic wrap or foil and keep it refrigerated. The cake stays incredibly moist, and actually improves as the flavors blend even more over a day or two. Enjoy within three days for best taste and texture.
Freezing
While Tres Leches Cake isn’t a champion freezer once it’s been soaked, you can freeze the baked (but unsoaked) cake for up to 2 months tightly wrapped. When ready to serve, thaw, poke, soak, and finish with whipped cream for a make-ahead treat.
Reheating
Tres Leches Cake is meant to be enjoyed chilled, so no need to reheat! Just slice and serve straight from the fridge for that classic cool, creamy experience.
FAQs
Can I make Tres Leches Cake the night before?
Absolutely! In fact, letting your Tres Leches Cake soak overnight in the fridge gives it time for all those lovely milks to infuse every bite. Just add the whipped cream topping right before serving for freshest flavor.
What if I don’t have evaporated milk?
Evaporated milk gives a unique richness, but you can substitute with half-and-half or whole milk in a pinch. The texture might be slightly different, but your cake will still be delicious.
Can I make this gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free blend. Just keep an eye on texture: gluten-free cakes can be a bit more delicate, but the milk soak keeps things moist and satisfying.
Why is my cake soggy or runny?
It’s normal for Tres Leches Cake to be very moist, but if it gets soggy, you may have poured the milk mixture on a still-warm cake, or the cake wasn’t baked through. Be sure to let it cool completely and check doneness before soaking.
What can I use instead of strawberries for garnish?
Feel free to get creative! Try raspberries, blueberries, mango slices, or even shaved dark chocolate. Anything fresh and colorful works beautifully atop Tres Leches Cake.
Final Thoughts
If you’ve never tasted the magic of Tres Leches Cake, now is the perfect time to treat yourself and those you love. It’s an absolute showstopper that’s both nostalgic and endlessly adaptable. Even after your first bite, you’ll be daydreaming about that creamy, melt-in-your-mouth goodness. Give it a try—you’ll be delighted you did!
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Tres Leches Cake Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Tres Leches Cake, a moist and rich dessert soaked in three different types of milk. This recipe combines a light and fluffy cake base with a creamy milk mixture and a luscious whipped topping, creating a truly irresistible treat.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar (divided)
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Three Milks:
- 1 12-ounces can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1/4 cup whole milk
Whipped Topping:
- 1 pint heavy whipping cream
- 3 tablespoons granulated sugar or powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- Ground Cinnamon and/or Fresh Strawberries
Instructions
- Cake: Preheat oven to 350°F and spray a 9×13-inch pan. Combine dry ingredients. Separate eggs. Beat egg yolks with sugar, milk, and vanilla. Mix with dry ingredients. Whip egg whites. Fold egg whites into batter. Bake and cool.
- Three Milks: Combine evaporated milk, sweetened condensed milk, and whole milk. Poke holes in cooled cake. Pour milk mixture over cake. Chill.
- Whipped Topping: Whip cream, sugar, and vanilla until stiff peaks form. Spread over cake. Garnish with cinnamon and strawberries.
Notes
- For best results, refrigerate the cake for several hours before serving to allow the flavors to meld together.
- This cake is best enjoyed cold, straight from the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 330
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg
Keywords: Tres Leches Cake, Mexican Dessert, Three Milks Cake
