Tres Leche Cake Recipe

This refreshing Tres Leches Cake is made with a light sponge cake soaked in a sweet mixture of three milks: evaporated milk, sweetened condensed milk, and heavy cream. This recipe creates a perfectly moist and incredibly light cake that simply melts in your mouth. It’s the perfect chilled dessert for a hot summer day or a family celebration, serving 12-15 people.

Tres Leches Cake Ingredients

For the Sponge Cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 6 large eggs, separated
• 1 cup granulated sugar, divided
• ½ cup whole milk
• 1 tsp pure vanilla extract

For the Three-Milk Mixture:

• 1 can (12 oz / 354 ml) evaporated milk
• 1 can (14 oz / 397 g) sweetened condensed milk
• ½ cup heavy cream

For the Whipped Topping:

• 2 cups heavy whipping cream, cold
• ½ cup powdered sugar
• 1 tsp pure vanilla extract
• Ground cinnamon, for garnish (optional)

How To Make Tres Leches Cake

1. Prepare your oven and pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Whip the egg whites: In the large bowl of a stand mixer, beat the egg whites on medium-high speed until soft peaks form. With the mixer still running, gradually add ½ cup of the granulated sugar and continue to beat until stiff, glossy peaks form. Transfer the egg whites to a separate large bowl.
4. Mix the egg yolk batter: In the now-empty mixer bowl (no need to clean it), beat the egg yolks and the remaining ½ cup of granulated sugar on high speed until the mixture is pale yellow and thick, about 3-4 minutes. Reduce the speed to low and mix in the whole milk and vanilla extract.
5. Combine the batters: Add the dry ingredients to the egg yolk mixture and mix on low speed until just combined. Using a spatula, gently fold about one-third of the whipped egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until no white streaks remain.
6. Bake the cake: Pour the batter into the prepared pan and spread it into an even layer. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and poke the cake: Let the cake cool in the pan on a wire rack for about 30 minutes. Once cooled slightly, use a fork or a skewer to poke holes all over the top of the cake.
8. Prepare the milk mixture: In a large bowl or pitcher, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.
9. Soak the cake: Slowly and evenly pour the three-milk mixture over the entire surface of the poked cake. It may seem like a lot of liquid, but the cake will absorb it.
10. Chill the cake: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
11. Top and serve: Just before serving, make the whipped topping. In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form. Spread the whipped cream evenly over the chilled cake. Garnish with a sprinkle of ground cinnamon, if desired.

Recipe Tips

• Fold, Don’t Stir: When combining the whipped egg whites with the batter, you must use a gentle folding motion with a spatula. Stirring or mixing too hard will deflate the air you worked to whip in, which will result in a dense, flat cake.
• Whip Egg Whites Correctly: The air whipped into the egg whites is what makes this cake so light and spongy. Be sure to beat them to stiff, glossy peaks—this means when you lift the beater, the peak holds its shape without drooping.
• Don’t Skip the Chilling Time: This is the most important step for the perfect texture. Chilling the cake for several hours (or overnight) allows the sponge to absorb all of the milk mixture without becoming soggy, transforming it into the moist, decadent cake it’s meant to be.
• Poke Holes Generously: Be thorough when poking the cake with a fork. These holes create channels for the milk mixture to seep down into every last crumb, ensuring the entire cake is perfectly soaked and flavorful.

What To Serve With Tres Leches Cake

Tres Leches Cake is wonderfully rich and moist on its own and needs very little accompaniment. It is perfectly served chilled, straight from the refrigerator. A cup of strong black coffee or a latte is the ideal beverage to balance its sweetness. For a decorative touch and a bit of fresh flavor, you can add fresh berries like sliced strawberries, raspberries, or a maraschino cherry on top of each slice.

How To Store Tres Leches Cake Leftovers

Refrigerate: This cake must be stored in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and delicious for up to 4 days. Many people find that the cake is even better on the second day after the flavors have had more time to meld.

Tres Leches Cake Nutrition Facts

• Serving Size: 1 slice (1/15th of cake)
• Calories: 430 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 165mg
• Sodium: 210mg
• Total Carbohydrate: 51g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 9g

Frequently Asked Questions

• Will my cake be soggy? No, a properly made Tres Leches Cake is not soggy, but perfectly moist. The light and airy sponge cake has a structure that is specifically designed to absorb a large amount of liquid, resulting in a tender, melt-in-your-mouth texture, not a mushy one.
• Can I make this cake ahead of time? Yes, this cake is actually better when made ahead of time! It needs to be made at least 4 hours in advance to allow for proper chilling and soaking, but making it the day before you plan to serve it is ideal for the best flavor and texture.
• My cake came out dense instead of light and airy. What went wrong? This is usually caused by the egg whites. Either they were not beaten to stiff enough peaks, or the air was knocked out of them during the folding process. Be patient when whipping the whites and be very gentle when folding them into the rest of the batter.

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• Trio Of Brigadeiros Recipe
• Triple Chocolate Mini Muffins Recipe
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