Recipe
If you’ve never tried tres leches cake, let me tell you—this recipe is about to change your dessert game forever. Imagine this: a soft, pillowy sponge cake soaked in a trio of creamy, dreamy milks, topped with billowy whipped cream and a hint of cinnamon.
It’s like a cloud of sweetness that melts in your mouth with every bite. What makes this version stand out? It’s all about the balance—rich but not overly heavy, sweet but not cloying, and so moist it’s practically magic.
This cake is a family favorite for a reason—it’s simple, foolproof, and always gets rave reviews. Trust me, once you make this, it’ll become your go-to dessert for every celebration (or just because).
Ready to bake something unforgettable? Let’s get started!
Ingredients
For a truly authentic Tres Leches Cake, it’s all about balancing richness and moisture. The key is to use ingredients that create a tender cake base and a creamy, decadent milk mixture. Here’s what you’ll need:
- Flour: All-purpose flour works best for a light yet sturdy cake structure. Cake flour can also be used for an extra-tender crumb.
- Baking Powder: Essential for lift—don’t skimp!
- Salt: Enhances the sweetness and balances flavors.
- Sugar: Granulated sugar for the cake; a bit more for the whipped cream topping.
- Eggs: Large eggs, separated. Whipping the egg whites creates airiness, while the yolks add richness.
- Vanilla Extract: Pure vanilla extract for depth of flavor—this is non-negotiable.
- Milk: Whole milk for the cake batter guarantees moisture and richness.
- Oil: A neutral oil (like vegetable or canola) keeps the cake ultra-moist. Butter can be substituted, but oil is preferred for its texture.
For the Tres Leches Mixture****:
- Evaporated Milk: Adds creaminess without being too heavy.
- Sweetened Condensed Milk: Provides sweetness and a velvety texture—this is a MUST.
- Heavy Cream: Adds richness and balances the sweetness.
For the Topping:
- Heavy Whipping Cream: Whipped until stiff peaks form for a light, airy topping. Powdered sugar stabilizes it.
- Optional Garnish: Ground cinnamon or fresh berries for a finishing touch.
Pro Tips:
- Use room-temperature eggs for better volume when whipping.
- If you don’t have evaporated milk, sub with more heavy cream mixed with a bit of milk.
- For a lighter version, replace half the heavy cream in the milk mixture with whole milk—but don’t skip the sweetened condensed milk!
This combination guarantees a cake that’s moist, creamy, and utterly irresistible.
How to Make the Best Authentic Tres Leches Cake
- Gently fold the beaten egg whites into the batter in thirds. Use a spatula and fold carefully to maintain the airiness of the egg whites. Stop when no streaks remain.
- Pour the batter into the prepared pan and bake for 25–30 minutes. The cake is done when a toothpick inserted into the center comes out clean. Avoid opening the oven door too early, as it can cause the cake to sink.
- While the cake bakes, prepare the tres leches mixture. Combine whole milk, evaporated milk, and sweetened condensed milk in a bowl. This trio creates the signature moistness of the cake.
For a richer flavor, add a splash of vanilla extract.
- Once the cake is baked, let it cool for 10 minutes, then poke holes all over the surface with a fork. This allows the milk mixture to soak in evenly. Be gentle to avoid tearing the cake.
- Slowly pour the tres leches mixture over the cake, ensuring it’s evenly distributed. Let the cake absorb the liquid for at least 30 minutes at room temperature, then refrigerate for 2–4 hours or overnight.
Chilling helps the flavors meld and sets the texture.
– Before serving, top the cake with whipped cream and fresh fruit or cinnamon. Spread the whipped cream evenly, and garnish with strawberries, raspberries, or a sprinkle of cinnamon for a finishing touch.
Nutrition
Tres Leches Cake is a rich and creamy dessert that is high in calories and sugar. It is best enjoyed in moderation as part of a balanced diet.
| Nutrition | Per Serving (1 slice) |
|---|---|
| Calories | 320 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 95mg |
| Sodium | 210mg |
| Total Carbohydrate | 45g |
| Dietary Fiber | 1g |
| Sugars | 35g |
| Protein | 7g |
Chef Tips
Making a perfect Tres Leches Cake isn’t just about following the recipe—it’s about mastering a few tricks.
I always poke the cake thoroughly with a skewer so the milk mixture soaks evenly.
Let it rest in the fridge overnight for maximum flavor.
Use room-temperature eggs for a fluffier sponge, and don’t overmix the batter.
Whip cream to soft peaks for a light, airy topping.
Frequently Asked Questions
Can I Make Tres Leches Cake Ahead of Time?
Yes, I can make tres leches cake ahead of time. I’ll bake the sponge, let it cool, soak it with the milk mixture, and refrigerate it overnight. It’s even better the next day because the flavors meld perfectly.
How Long Does Tres Leches Cake Last?
I’ll keep my tres leches cake fresh in the fridge for up to three days, covered tightly with plastic wrap or in an airtight container. It’s best enjoyed within that time for the moistest texture.
Can I Use Almond or Coconut Milk Instead?
Yes, I can use almond or coconut milk as substitutes. They’ll add their own unique flavors, but I should note it won’t taste as traditional. I’ll also need to adjust the sweetness since they’re less creamy.
Why Is My Tres Leches Cake Soggy?
Your cake’s soggy ‘cause you soaked it too long or used too much milk mixture. I’d suggest poking fewer holes or pouring less liquid, letting it absorb gradually so it stays moist but not wet.
Can I Freeze Tres Leches Cake?
Yes, I can freeze tres leches cake, but I’d only freeze it before soaking it in the milk mixture to avoid texture changes. Once soaked, it’ll get icy and lose its creamy consistency. I’d thaw it overnight in the fridge.
