Tres Leches Cake Recipe

Introduction

Tres Leches Cake is a moist and rich Latin American dessert soaked in three types of milk, giving it a luscious texture and sweet flavor. This easy-to-make cake is perfect for celebrations or any time you want a creamy, indulgent treat.

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 5 large eggs, separated
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• 1/2 cup heavy cream
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 4 cups whipped cream (recipe for whipped cream)
• 1/4 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a 9×13 inch pan with baking spray or butter and flour it.
2. Step 2: Sift together the flour, baking powder, and baking soda in a medium bowl and set aside.
3. Step 3: In a large stand mixer, whip the 5 egg whites on medium-high speed until stiff peaks form. Transfer the egg whites to a clean large bowl.
4. Step 4: In the same stand mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 1-2 minutes.
5. Step 5: Add the egg yolks one at a time, mixing well after each addition. Then add the vanilla extract and whole milk.
6. Step 6: Gradually add the flour mixture until just combined, then gently fold in the whipped egg whites to keep the batter light.
7. Step 7: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: While the cake is baking, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl.
9. Step 9: Remove the cake from the oven and pierce the surface all over with a fork.
10. Step 10: Slowly pour the milk mixture evenly over the cake. Cover and chill in the refrigerator for at least 3-4 hours to absorb the milk fully.
11. Step 11: Before serving, spread the whipped cream over the top and lightly sift ground cinnamon on the surface.

Tips & Variations

• For an extra touch, add fresh fruit like strawberries or mango slices on top of the whipped cream before serving.
• Use homemade whipped cream made with a little powdered sugar and vanilla extract for the best flavor and texture.
• If you prefer a lighter cake, substitute light evaporated milk for regular evaporated milk.

Storage

Store the cake covered in the refrigerator for up to 3 days. It tastes best when chilled, and the texture improves after sitting overnight. Reheat slightly by letting it sit at room temperature for 10-15 minutes before serving, but do not microwave as it may melt the whipped cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tres Leches Cake ahead of time?

Yes, Tres Leches Cake improves with time as it soaks up the milk mixture. Make it a day ahead and keep it refrigerated to allow the flavors to develop fully.

What if I don’t have evaporated milk?

You can substitute evaporated milk with an equal amount of regular whole milk, but the texture and flavor may be less rich. For best results, try to find evaporated milk or make your own by simmering milk until reduced.

Tres Leches Cake Recipe

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★★★★★

4.5 from 414 reviews

• Author: Rafael
• Total Time: 4 hours 55 minutes
• Yield: 12 servings 1x

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Description

A classic Latin American Tres Leches Cake featuring a moist sponge soaked in a rich mixture of three milks—heavy cream, sweetened condensed milk, and evaporated milk—topped with fluffy whipped cream and a sprinkle of cinnamon.

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Ingredients

Scale 1x2x3x

Cake

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 5 large eggs, separated
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk

Milk Soak

• 1/2 cup heavy cream
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk

Topping

• 4 cups whipped cream (prepared separately)
• 1/4 teaspoon ground cinnamon

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Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with baking spray or butter and lightly flour it to prevent sticking.
2. Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda to ensure even distribution and a light texture.
3. Whip Egg Whites: Using a stand mixer, beat the 5 egg whites on medium-high speed until stiff peaks form, meaning the egg whites hold a firm peak when you lift the whisk. Transfer them carefully to a clean, large bowl to fold in later.
4. Cream Butter and Sugar: In the mixer bowl, beat the unsalted butter and sugar on medium speed until the mixture becomes light, fluffy, and pale, about 1-2 minutes.
5. Add Egg Yolks and Flavorings: Add the egg yolks one at a time into the creamed butter and sugar, mixing well after each addition. Then incorporate the vanilla extract and whole milk.
6. Combine Flour Mixture: Add the sifted flour mixture to the batter and mix just until combined, taking care not to overmix which can toughen the cake.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the batter using a spatula, preserving as much air as possible to keep the cake light and airy.
8. Bake: Pour the batter evenly into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
9. Prepare Milk Soak: While the cake bakes, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl until well combined.
10. Soak the Cake: Remove the cake from the oven and immediately pierce the surface all over with a fork or skewer to allow the milk mixture to soak in. Slowly pour the milk mixture evenly over the warm cake. This step infuses the cake with its signature moistness.
11. Chill: Cover the soaked cake and refrigerate for at least 3-4 hours, preferably overnight, to let it fully absorb the milk mixture and develop flavor.
12. Add Topping and Serve: Before serving, spread the whipped cream evenly over the cake and dust with ground cinnamon for a fragrant and visually appealing finish.

Notes

• Make sure to fold the egg whites gently to maintain the cake’s light texture.
• For best results, chill the cake overnight to allow full absorption of the milks.
• Use whole milk for a richer sponge, but you may substitute with 2% if preferred.
• You can prepare the whipped cream fresh or use store-bought, but fresh whipped cream yields the best texture.
• Store leftover cake covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Keywords: Tres Leches Cake, milk soaked cake, Latin dessert, moist cake, baked cake, three milks cake