Tres Leches Cake

Why You’ll Love This Recipe

Tres Leches Cake is a beloved Latin American dessert made with a light and airy sponge cake soaked in a blend of three milks—evaporated milk, sweetened condensed milk, and heavy cream. The result is a rich, ultra-moist cake topped with fluffy whipped cream and often garnished with cinnamon or fruit. It’s perfect for celebrations or anytime you crave a luscious, creamy dessert.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggsgranulated sugarsaltall-purpose flourbaking powderwhole milkevaporated milksweetened condensed milkheavy creamvanilla extractwhipping creampowdered sugarground cinnamon (optional)

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Separate the egg yolks and whites into two bowls.

In a large bowl, beat the egg yolks with sugar until pale and thick. Stir in the milk and vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gently fold the dry mixture into the yolk mixture.

Beat the egg whites until stiff peaks form, then fold them into the batter in batches until fully incorporated.

Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cake to cool completely, then poke holes all over the surface with a fork or skewer.

In a bowl, mix the evaporated milk, sweetened condensed milk, and heavy cream. Slowly pour the milk mixture over the cake, allowing it to soak in evenly.

Refrigerate the cake for at least 4 hours or overnight.

Before serving, whip the cream with powdered sugar until soft peaks form and spread over the cake. Dust with cinnamon or top with fruit if desired.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 25-30 minutesSoaking and chilling time: 4-8 hoursTotal time: about 5 hours minimum

Variations

Add a splash of rum or brandy to the milk mixture for an adult twist.

Top with fresh berries, sliced peaches, or mango for added flavor and color.

Infuse the whipped cream with a hint of cinnamon or citrus zest.

Make individual servings in ramekins for elegant presentation.

Use coconut milk in place of heavy cream for a tropical twist.

storage/reheating

Store Tres Leches Cake covered in the refrigerator for up to 5 days.Best served cold, but you can let it sit at room temperature for 10–15 minutes before serving for a slightly softer texture.Do not freeze the cake, as the texture may become watery upon thawing.

FAQs

What does “tres leches” mean?

It means “three milks” in Spanish, referring to the mixture used to soak the cake.

Why is my cake falling apart?

If the cake is too warm when soaked, it may crumble. Let it cool completely before adding the milk mixture.

Can I make it ahead of time?

Yes, in fact, it tastes best when made a day ahead and chilled overnight.

Is this cake overly sweet?

It’s rich and creamy, but not overly sweet, especially with unsweetened whipped cream topping.

Can I use boxed cake mix?

While possible, homemade sponge gives the best texture for soaking in the milk.

Can I skip one of the milks?

For the best flavor and consistency, all three milks are recommended, but substitutions can work in a pinch.

How do I know when the cake is done baking?

Insert a toothpick in the center—it should come out clean when the cake is fully baked.

What type of cream is best for topping?

Heavy whipping cream is ideal for a stable and fluffy finish.

Is this cake gluten-free?

Not traditionally, but you can use a gluten-free flour blend designed for baking.

Conclusion

Tres Leches Cake is a show-stopping dessert that brings together light cake, rich milky syrup, and a cloud of whipped cream in every bite. Its irresistible texture and sweet, creamy flavor make it a favorite at gatherings and celebrations. Once you try it, this classic is sure to become a go-to dessert in your recipe box.

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