If you’re looking for a classic dessert that’s wonderfully rich, creamy, and absolutely soaked in flavor, Tres Leches Cake is about to become your new go-to treat. This beloved Latin American confection features a sponge cake that absorbs a sweet “three milks” combination, resulting in a moist, unforgettable bite. With fluffy whipped cream on top and a texture that practically melts on your tongue, Tres Leches Cake is a crowd-pleaser for birthdays, celebrations, or simply when you want to indulge in something truly special.
Ingredients You’ll Need
Every delicious layer of Tres Leches Cake depends on simple, high-quality ingredients. Each one plays a vital role in shaping the delicate taste, dreamy texture, and beautiful appearance that make this dessert stand out from the crowd.
- All-Purpose Flour: It’s your base for the light, airy sponge that soaks up all that milky goodness.
- Baking Powder: Ensures your cake rises and stays fluffy, even after being soaked.
- Salt: Just a pinch brings out the sweetness and keeps flavors balanced.
- Eggs: Separating them gives the cake its classic airy structure and beautiful golden color.
- Granulated Sugar: Divided between yolks and whites for perfect sweetness and stability.
- Whole Milk: Adds moisture and flavor to both the cake and the soaking mixture.
- Vanilla Extract: That hint of vanilla ties all the flavors together in a warm, aromatic finish.
- Sweetened Condensed Milk: The signature ingredient for rich, caramelized sweetness in the milk soak.
- Evaporated Milk: Balances the sweetness and adds a lovely depth to the mixture.
- Heavy Cream: Makes both the milk mixture extra rich and whips into a luscious, cloud-like topping.
- Powdered Sugar: Sweetens the whipped cream without any grittiness.
How to Make Tres Leches Cake
Step 1: Prepare the Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Give your 9×13-inch baking dish a light greasing with butter or nonstick spray, ensuring the finished cake will release with ease and soak up the milk evenly.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. These dry components are the foundation for the sponge and ensure even rise and flavor balance throughout your Tres Leches Cake.
Step 3: Beat Egg Yolks and Sugar
Grab a large bowl and beat the egg yolks with 3/4 cup of the sugar until the mixture turns pale yellow and thickens beautifully. This important step adds air for lightness and lays the groundwork for that tender crumb. Now, stir in the whole milk and vanilla extract for an extra punch of moisture and aroma.
Step 4: Combine Wet and Dry
Gently fold the dry flour mixture into the egg yolk mixture. Don’t overmix; just combine until smooth. This way, your cake will stay fluffy and ready to absorb all those luscious milks later.
Step 5: Whip Egg Whites
In a separate clean bowl, beat the egg whites until soft peaks form, then gradually add the remaining 1/4 cup sugar. Beat until glossy, stiff peaks appear. Folding these whipped whites into the batter in three additions keeps the cake airy, ensuring the Tres Leches Cake holds up to the milk soak.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean. Let the cake cool completely in the pan so it doesn’t tear when you add the milk mixture.
Step 7: Soak with Three Milks
Whisk together sweetened condensed milk, evaporated milk, and 1/2 cup whole milk (or use heavy cream for extra richness). Poke the cooled cake all over with a fork or skewer, then slowly drizzle the milk mixture evenly across the surface. The cake will drink up every drop, becoming ridiculously moist and flavorful. Cover and refrigerate for at least 4 hours—overnight is even better!
Step 8: Make the Whipped Topping
Just before serving, whip heavy cream, powdered sugar, and vanilla until you get lovely stiff peaks. Spread the billowy whipped cream over the cold, soaked cake in a thick, swooping layer for that signature finish.
How to Serve Tres Leches Cake
Garnishes
Tres Leches Cake is delicious on its own, but a few thoughtful garnishes can make it absolutely irresistible! A sprinkle of cinnamon gives warmth and color, while toasted coconut adds a tropical crunch. For a fresh touch, pile on some vibrant berries or even thinly sliced seasonal fruit.
Side Dishes
This dreamy cake pairs perfectly with a cup of espresso, a piping hot Mexican hot chocolate, or even a glass of chilled milk. If you’re serving a whole meal, a light citrus salad with mint or a bowl of fresh berries will balance the cake’s richness beautifully.
Creative Ways to Present
Turn Tres Leches Cake into adorable individual servings by chilling it in ramekins or mason jars—everyone gets their own treat with those irresistible milky layers! For special occasions, add edible flowers or chocolate shavings. Or stack cake cubes with whipped cream and fruit for a show-stopping trifle effect.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Tres Leches Cake (a rare feat!), simply cover the pan tightly with plastic wrap or a lid and refrigerate. The cake keeps well for up to 3 days, and the flavors often deepen with time. Make sure it stays chilled for the best texture.
Freezing
While Tres Leches Cake is best enjoyed fresh and cold, you can freeze the cake base before soaking it in the milk mixture. Cool completely, wrap tightly, and store in the freezer for up to a month. Thaw, then proceed with the milk soak and topping before serving for a slice that tastes bakery-fresh.
Reheating
This cake shines when eaten cold, straight from the fridge, but if you prefer it a touch warmer (or just can’t wait), let it sit at room temperature for 15-20 minutes. Avoid microwaving, as you’ll lose that luscious, creamy texture that makes Tres Leches Cake so special.
FAQs
Can I make Tres Leches Cake a day ahead?
Absolutely! In fact, making Tres Leches Cake a day ahead allows the milks to fully soak in, making each bite even more tender and flavorful. Just add the whipped topping right before serving for ultimate freshness.
Is it possible to make a dairy-free version?
Yes, you can substitute non-dairy alternatives for each of the three milks and for the whipped topping, but expect some changes in flavor and texture. Full-fat coconut milk makes a creamy, delicious base, especially for the soaking mixture.
Why should I separate the eggs?
Separating the eggs and whipping the whites before gently folding them in ensures your cake bakes up light and airy. This classic technique is key for achieving that signature spongy texture that soaks up the “tres leches” mixture without getting soggy.
Can I use store-bought whipped topping?
You can, but freshly whipped cream has a richer flavor and a more luxurious texture that takes your Tres Leches Cake to the next level. If you’re pressed for time, a quality store-bought topping will still be tasty.
What’s the best way to poke holes in the cake?
Use a large fork or a wooden skewer and make sure to poke all the way through the cake. This helps the milk mixture distribute evenly, ensuring every forkful is perfectly moist and decadent.
Final Thoughts
If you’ve never tried making Tres Leches Cake at home, now’s the perfect time! Dive in and treat yourself (and your lucky guests) to a classic dessert that’s straightforward yet utterly magical. Trust me, once you experience that ultra-moist crumb and creamy topping, it’ll quickly become a staple in your dessert repertoire.
Print
Tres Leches Cake Recipe
- Total Time: 1 hour (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and moist Tres Leches Cake, a classic Mexican dessert that’s a perfect blend of sponge cake soaked in three types of milk and topped with whipped cream. This recipe is sure to be a hit at any gathering!
Ingredients
Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar (divided)
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
Milk Mixture:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- ½ cup whole milk or heavy cream
Whipped Topping:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the cake batter: Mix flour, baking powder, and salt. Beat egg yolks with ¾ cup sugar, add milk and vanilla. Fold in dry ingredients. Beat egg whites with remaining sugar until stiff peaks form. Gently fold into batter. Bake for 25–30 minutes.
- Soak the cake: Combine condensed milk, evaporated milk, and whole milk. Poke holes in the cake and pour the milk mixture over. Refrigerate for at least 4 hours.
- Make the whipped topping: Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled cake.
Notes
- Top with cinnamon, coconut, or berries for extra flavor.
- Best served cold and can be made a day ahead.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 31g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 115mg
