Tres Leches Cake
Tres Leches Cake
Description
Tres Leches Cake is a light and airy sponge cake soaked in a rich blend of three milks evaporated milk, sweetened condensed milk, and heavy cream resulting in a moist, decadent dessert with a creamy finish. Traditionally topped with whipped cream and fresh fruit, it’s a popular treat in Latin American cuisine and perfect for celebrations.
Ingredients
For the Cake:
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1 cup (130g) all-purpose flour
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1 ½ tsp baking powder
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¼ tsp salt
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5 large eggs, separated
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1 cup (200g) granulated sugar, divided
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⅓ cup (80ml) whole milk
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1 tsp pure vanilla extract
For the Milk Mixture:
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1 can (12 oz / 354ml) evaporated milk
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1 can (14 oz / 396g) sweetened condensed milk
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½ cup (120ml) heavy cream
For the Topping:
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1 cup (240ml) heavy whipping cream
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3 tbsp powdered sugar
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1 tsp vanilla extract
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Fresh berries or cinnamon for garnish (optional)
Instructions
1. Preheat the Oven
Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt.
3. Beat Egg Yolks
In a large bowl, beat the egg yolks with ¾ cup sugar until pale and creamy. Stir in milk and vanilla. Add the flour mixture and mix until just combined.
4. Beat Egg Whites
In another bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
5. Fold Batter
Gently fold the egg whites into the yolk mixture until fully combined.
6. Bake the Cake
Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
7. Prepare Milk Mixture
In a measuring cup or bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
8. Soak the Cake
Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, letting it absorb. Cover and refrigerate for at least 4 hours, preferably overnight.
9. Make Whipped Topping
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread evenly over the chilled cake.
10. Serve
Garnish with fresh berries or a sprinkle of cinnamon. Slice and enjoy!
Equipment
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9×13-inch baking dish
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Electric mixer (hand or stand)
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Mixing bowls
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Measuring cups and spoons
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Whisk
-
Spatula
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 50 minutes
Serving Size: 12 servings
Tres Leches Cake
Equipment
- 9x13-inch baking dish
- Electric mixer (hand or stand)
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients
- For the Cake:
- 1 cup 130g all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs separated
- 1 cup 200g granulated sugar, divided
- ⅓ cup 80ml whole milk
- 1 tsp pure vanilla extract
- For the Milk Mixture:
- 1 can 12 oz / 354ml evaporated milk
- 1 can 14 oz / 396g sweetened condensed milk
- ½ cup 120ml heavy cream
- For the Topping:
- 1 cup 240ml heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- Fresh berries or cinnamon for garnish optional
Instructions
- Preheat the Oven
- Preheat to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, and salt.
- Beat Egg Yolks
- In a large bowl, beat the egg yolks with ¾ cup sugar until pale and creamy. Stir in milk and vanilla. Add the flour mixture and mix until just combined.
- Beat Egg Whites
- In another bowl, beat egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar and beat until stiff peaks form.
- Fold Batter
- Gently fold the egg whites into the yolk mixture until fully combined.
- Bake the Cake
- Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let cool completely.
- Prepare Milk Mixture
- In a measuring cup or bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
- Soak the Cake
- Poke holes all over the cooled cake with a fork. Slowly pour the milk mixture over the cake, letting it absorb. Cover and refrigerate for at least 4 hours, preferably overnight.
- Make Whipped Topping
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Spread evenly over the chilled cake.
- Serve
- Garnish with fresh berries or a sprinkle of cinnamon. Slice and enjoy!
10 FAQs About Tres Leches Cake
1. Can I make Tres Leches Cake ahead of time?
Yes! This cake is actually better when made a day in advance, as it gives the milk mixture more time to soak in.
2. Can I use boxed cake mix instead of making it from scratch?
Yes, you can use a white or yellow cake mix for convenience, but the texture will be slightly denser.
3. Why is my cake soggy?
It’s supposed to be moist, but if it’s overly mushy, the cake may have been underbaked or too much milk mixture was poured in.
4. Can I use non-dairy milk alternatives?
Yes, but the flavor and richness will change. Use full-fat coconut milk, almond milk, or oat milk as substitutes.
5. Do I need to refrigerate Tres Leches Cake?
Absolutely. Because it contains dairy, it should always be stored in the refrigerator.
6. Can I freeze Tres Leches Cake?
Freezing is not recommended once the milk mixture has been added, as the texture can become grainy. You can freeze the cake base before soaking.
7. How long does it last in the fridge?
When stored properly, it lasts 3–4 days in the refrigerator.
8. Can I use whipped topping instead of homemade whipped cream?
Yes, store-bought whipped topping works, but homemade whipped cream gives a fresher flavor.
9. Why do I need to poke holes in the cake?
The holes help the milk mixture seep into the cake, ensuring it’s evenly soaked.
10. Can I make a chocolate version?
Yes! Add cocoa powder to the dry ingredients and a little chocolate syrup to the milk mixture for a chocolate Tres Leches.
How To Store Tres Leches Cake
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Refrigerator:
Cover the cake tightly with plastic wrap or store in an airtight container. Keep in the fridge for up to 4 days. -
Freezer:
Freeze the cake base (without the milk mixture) for up to 2 months. Thaw completely before soaking with the milk mixture and adding topping. -
Serving:
Serve chilled for the best flavor and texture.
