Tres Leches Cake Recipe

Introduction

Tres Leches Cake is a moist and dreamy Latin American dessert soaked in three kinds of milk, making it irresistibly tender and flavorful. This rich, creamy cake is topped with fluffy whipped cream and cinnamon sugar for the perfect finish. It’s a delightful treat that’s sure to impress family and friends.

Ingredients

• Cooking spray
• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 5 large egg yolks
• 1 1/4 cups (250 g) granulated sugar, divided
• 1 tsp pure vanilla extract
• 5 large egg whites
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted and cooled
• 1 (14-oz) can sweetened condensed milk
• 1 (12-oz) can evaporated milk
• 2 cups heavy cream
• 1/2 cup (100 g) granulated sugar, divided
• 1 tbsp cinnamon-sugar
• Sliced strawberries, for serving

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 13” x 9” baking pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Step 2: In a large bowl, use a handheld mixer on medium-high speed to beat the egg yolks with 1 cup of sugar until stiff ribbons form when you lift the beaters, then add the vanilla extract and mix briefly.
3. Step 3: In another large bowl, beat the egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
4. Step 4: Add the egg yolk mixture to the dry ingredients and beat until combined. Stir in the whole milk and melted butter until the batter is smooth. Gently fold in the beaten egg whites until just incorporated.
5. Step 5: Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven and let cool.
6. Step 6: For the milk filling, whisk together the sweetened condensed milk, evaporated milk, whole milk, and vanilla in a medium bowl.
7. Step 7: Using a fork, poke holes all over the cooled cake. Pour the milk mixture evenly over it. Cover and refrigerate for about 1 hour, or until the liquid is absorbed.
8. Step 8: To make the whipped cream, beat the heavy cream with 1/2 cup sugar on medium-high speed until stiff peaks form.
9. Step 9: Spread the whipped cream evenly over the soaked cake. Sprinkle with cinnamon-sugar and serve with sliced strawberries on the side.

Tips & Variations

• For extra flavor, add a splash of rum or brandy to the milk mixture before soaking the cake.
• Make sure to fold the egg whites gently to keep the batter light and airy, resulting in a tender crumb.
• Try topping the cake with fresh mango or pineapple slices instead of strawberries for a tropical twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. The flavors deepen as it sits, but the whipped cream topping is best enjoyed fresh. To reheat, let the cake come to room temperature or warm slices briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Tres Leches Cake ahead of time?

Yes, you can prepare the cake and soak it a day before serving. Keep it refrigerated, and add the whipped cream topping just before serving to maintain its texture.

What is the best pan to use for this cake?

A 13” x 9” rectangular baking pan works perfectly, providing the ideal thickness and surface area for soaking the milk mixture evenly.

Tres Leches Cake Recipe

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5 from 107 reviews

This Tres Leches Cake is a moist and luscious Latin American dessert soaked with three types of milk—sweetened condensed milk, evaporated milk, and whole milk—then topped with fluffy homemade whipped cream and a sprinkle of cinnamon sugar. Served with fresh sliced strawberries, it’s the perfect balance of rich and refreshing flavors, ideal for celebrations or a special treat.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Cake

• Cooking spray, for greasing
• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 5 large egg yolks
• 1 1/4 cups (250 g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 5 large egg whites
• 1/2 cup whole milk
• 4 tablespoons unsalted butter, melted and cooled

Milk Mixture

• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1/2 cup whole milk

Whipped Cream Topping

• 2 cups heavy cream
• 1/2 cup (100 g) granulated sugar, divided
• 1 tablespoon cinnamon sugar

Serving

• Sliced strawberries, for serving

Instructions

1. Prepare the Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease a 13” x 9” baking pan thoroughly with cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
3. Beat Egg Yolks and Sugar: In a large bowl, using a handheld mixer on medium-high speed, beat the 5 large egg yolks together with 1 cup of granulated sugar until stiff ribbons form when the beaters are lifted. Then, mix in the vanilla extract until incorporated.
4. Whip Egg Whites: In another large bowl, beat the 5 large egg whites on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form, creating a fluffy meringue.
5. Combine Batter: Add the egg yolk mixture to the bowl with dry ingredients and beat until fully combined. Stir in the whole milk and melted butter, beating gently until smooth. Then, carefully fold in the whipped egg whites using a spatula until just combined, ensuring a light and airy batter.
6. Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool completely.
7. Prepare the Milk Mixture: In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, 1/2 cup whole milk, and vanilla extract until well blended.
8. Poke and Soak Cake: Once cooled, use a fork to poke holes all over the surface of the cake to allow the milk mixture to soak in. Pour the milk mixture evenly over the cake. Cover the cake and refrigerate for about 1 hour, allowing the liquid to fully absorb into the cake.
9. Make Whipped Cream: In a large bowl, beat the heavy cream and 1/4 cup of sugar on medium-high speed until stiff peaks form, creating a stable whipped cream topping.
10. Frost and Garnish: Spread the whipped cream evenly over the soaked cake. Sprinkle with cinnamon sugar for added flavor and sprinkle. Serve with fresh sliced strawberries on the side for a fresh and colorful finish.

Notes

• For best results, ensure the cake has completely cooled before pouring the milk mixture to prevent it from becoming soggy on the surface.
• Use fresh eggs at room temperature to get maximum volume when whipping.
• The cake can be made a day ahead; just keep it refrigerated and add whipped cream topping before serving.
• For a lighter version, substitute heavy cream with half-and-half for the topping, though it will be less stable.
• Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Tres Leches Cake, Milk Cake, Latin American Dessert, Moist Cake, Layer Cake, Vanilla Cake, Whipped Cream Topping, Holiday Dessert