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Tres Leches Cake

Tres Leches Cake Recipe

Tres Leches Cake is a rich and moist Latin American dessert made by soaking a light sponge cake in a mixture of three types of milk: evaporated milk, sweetened condensed milk, and heavy cream. Topped with whipped cream, this cake is both indulgent and refreshing. The cake absorbs the milk mixture, resulting in a deliciously moist texture. Easy to prepare with simple ingredients, it’s perfect for special occasions or casual gatherings. Customize with fruits or flavorings to suit your taste, and enjoy this creamy, crowd-pleasing treat!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls:
  • Electric Mixer or Whisk –
  • Spatula:
  • Measuring Cups and Spoons:
  • Fork or Skewer
  • Wire Rack
  • Plastic Wrap or Aluminum Foil
  • Whisk or Hand Mixer (Optional)
  • Cake Server or Knife

Ingredients
  

For the Cake:

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 5 large eggs, at room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • ½ cup unsalted butter, melted
  • ½ cup whole milk

For the Milk Mixture:

  • 1 can evaporated milk (12 oz)
  • 1 can sweetened condensed milk (14 oz)
  • 1 cup heavy cream

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions
 

  • Make the Cake Batter
    Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In one bowl, whisk together flour, baking powder, and salt. In another, beat eggs and sugar until fluffy, then add vanilla. Gradually fold in the dry ingredients and milk until just combined.
  • Bake the Cake
    Pour the batter into the baking dish and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  • Prepare the Milk Mixture
    Whisk together evaporated milk, sweetened condensed milk, and heavy cream in a bowl until well combined.
  • Soak the Cake
    Use a fork to poke holes all over the cooled cake. Slowly pour the milk mixture over the cake, ensuring it absorbs evenly. Cover and refrigerate for at least 2-3 hours.
  • Add the Whipped Topping
    Whip heavy cream, sugar, and vanilla until stiff peaks form. Spread the whipped cream over the soaked cake, garnish as desired, and serve chilled.

Notes

  • Room Temperature Ingredients:
    Use eggs, butter, and milk at room temperature for a smoother batter and better cake texture.
  • Beating the Eggs:
    Beat the eggs and sugar until light and fluffy to create a spongy, airy cake. This step is crucial for the cake to absorb the milk mixture effectively.
  • Do Not Overmix:
    When combining the wet and dry ingredients, fold gently to avoid deflating the batter. Overmixing can result in a dense cake.
  • Soaking the Cake:
    Allow the cake to cool completely before poking holes and pouring the milk mixture. This ensures even absorption without turning the cake mushy.
  • Refrigeration is Key:
    Let the cake refrigerate for at least 2-3 hours (or overnight) to fully absorb the milk mixture and enhance the flavor.
  • Whipped Cream Topping:
    Whip the cream until stiff peaks form for a stable and fluffy topping. Chill the mixing bowl and beaters beforehand for best results.
  • Garnishing Options:
    Add a personal touch by garnishing with fresh fruit (like strawberries or mangoes), a sprinkle of cinnamon, or toasted coconut.
  • Serving Tip:
    Serve the cake chilled for the best taste and texture. It pairs beautifully with a cup of coffee or tea.
  • Storage:
    Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors intensify over time, making it even more delicious.
  • Customizations:
    For added flavor, you can mix a splash of rum, coconut milk, or almond extract into the milk mixture or whipped cream.
Keyword Tres Leches Cake Recipe