I first tasted Tres Leches Cake Recipe dessert at my neighbor Isabella's house during a summer potluck, and one bite had me hooked on that melt-in-your-mouth texture. It's surprisingly easy to make at home, and the simple ingredients come together into something that tastes like it came straight from a Mexican bakery.
If you're craving more easy desserts with that cozy, homemade feel, try my Easy Creamy French Strawberry Tart Recipe for an everyday treat, or make a batch of Easy Tiramisu Brownies recipe for a special weekend breakfast. And if you love cream-based desserts, this Easy Moist Date Cake Recipe is another family favorite.
Why You'll Love This Tres Leches Cake Recipe
This recipe delivers bakery-quality results without any fuss. The Tres Leches Cake Recipe bakes up fluffy and airy, then transforms into something incredibly decadent once it soaks up the milk mixture. It's make-ahead friendly, which means less stress when you're hosting.
The whipped cream topping adds a light, pillowy contrast to the rich, soaked Tres Leches Cake Recipe underneath. And that hint of cinnamon? It ties everything together with a warm, cozy flavor that makes each bite feel like a little celebration.
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Tres Leches Cake Recipe Ingredients
You'll need basic pantry staples and three types of milk to create this beloved dessert.
See Recipe Card Below This Post For ingredients Quantites
For the Cake:
- All-purpose flour: Forms the structure of the Tres Leches Cake Recipe and keeps it tender and light.
- Baking powder: Helps the Tres Leches Cake Recipe rise into a fluffy, airy texture.
- Salt: Balances the sweetness and enhances all the flavors.
- Eggs, separated: The yolks add richness while the whipped whites create that signature cloud-like texture.
- Granulated sugar, divided: Sweetens the Tres Leches Cake Recipe and helps stabilize the whipped egg whites.
- Whole milk: Adds moisture to the batter and creates a tender crumb.
- Vanilla extract: Brings a warm, sweet flavor that complements the milk mixture.
For the Milk Mixture:
- Evaporated milk: Adds a concentrated milk flavor without being too heavy.
- Sweetened condensed milk: Provides sweetness and a rich, creamy texture.
- Whole milk: Thins out the mixture slightly so it soaks into the Tres Leches Cake Recipe evenly.
For the Whipped Topping:
- Heavy whipping cream: Whips up into stiff, fluffy peaks that sit beautifully on top.
- Powdered sugar: Sweetens the cream without adding grittiness.
- Vanilla extract: Adds a subtle flavor boost to the whipped cream.
- Ground cinnamon: Sprinkled on top for a warm, aromatic finish.
How to Make Tres Leches Cake Recipe
Preheat oven: Set your oven to 350°F (175°C) so it's ready when your batter is mixed.
Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
Mix egg yolks: Separate your eggs carefully, placing the yolks in one bowl and the whites in another. Add ¾ cup of sugar to the yolks and beat on high speed for about 2 minutes until the mixture turns pale yellow and slightly thick. Stir in the ⅓ cup of whole milk and vanilla extract until smooth.
Combine with flour mixture: Pour the egg yolk mixture over the flour mixture and gently fold together with a spatula until just combined. Don't overmix or the Tres Leches Cake Recipe will turn dense.
Whip egg whites: Using clean beaters, beat the egg whites on high speed until soft peaks start to form. Gradually sprinkle in the remaining ¼ cup sugar while continuing to beat until stiff, glossy peaks form. This usually takes 3 to 4 minutes.
Fold egg whites into batter: Add about a third of the whipped egg whites to the batter and fold gently with a spatula to lighten it. Then add the remaining whites and fold carefully, scraping the bottom and sides of the bowl until no white streaks remain. The batter should look fluffy and airy.
Bake the cake: Pour the batter into an ungreased 9x13-inch metal baking dish and smooth the top gently with a spatula. Bake for 25 to 35 minutes, checking at 25 minutes. The Tres Leches Cake Recipe is done when the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan, about 45 minutes.
Make the milk mixture: In a medium bowl or large measuring cup, whisk together the evaporated milk, sweetened condensed milk, and ¼ cup whole milk until smooth.
Soak the cake: Once the Tres Leches Cake Recipe has cooled, poke holes all over the surface using a fork, spacing them about an inch apart. Pour the milk mixture slowly and evenly over the entire cake, making sure to get the edges and corners. The cake will look very wet at first, but it will absorb the liquid as it sits.
Chill: Cover the pan with plastic wrap or foil and refrigerate for at least 1 hour, though overnight is even better. This gives the Tres Leches Cake Recipe time to soak up all that milky goodness.
Make the whipped topping: When you're ready to serve, whip the heavy cream, powdered sugar, and vanilla extract together using an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
Finish the cake: Spread the whipped cream evenly over the chilled Tres Leches Cake Recipe , creating soft swirls and peaks. Dust the top generously with ground cinnamon. If you like, add fresh sliced strawberries on top or on the side.
Serve and enjoy: Slice into squares and serve cold. Each bite should be creamy, sweet, and incredibly satisfying.
Substitutions and Variations
If you don't have whole milk, you can use 2% milk in both the Tres Leches Cake Recipe batter and the milk mixture. The texture will be slightly less rich but still delicious.
For a strawberry tres leches Tres Leches Cake Recipe , layer sliced fresh strawberries between the cake and whipped cream topping, or fold chopped berries into the whipped cream itself.
You can make tres leches cupcakes by dividing the batter among lined muffin tins and reducing the baking time to 18 to 22 minutes. Soak each cupcake individually with the milk mixture using a spoon.
Try a tres leches Tres Leches Cake Recipe with caramel by drizzling dulce de leche or caramel sauce over the whipped cream topping for extra sweetness.
Equipment for Tres Leches Cake Recipe
A 9×13 metal baking dish works best because it conducts heat evenly and gives the Tres Leches Cake Recipe the right thickness for soaking up the milk mixture.
Electric hand beaters or a stand mixer make whipping the egg whites and cream much easier. You want stiff peaks, which are hard to achieve by hand.
Storage and Make-Ahead Tips
Store your milk-soaked Tres Leches Cake Recipe covered in the refrigerator for 3 to 5 days. The flavor actually gets better as it sits because the cake has more time to absorb the milk mixture.
You can make this dessert 1 to 2 days ahead, which is perfect for parties or gatherings. Just wait to add the whipped cream topping until a few hours before serving so it stays fresh and fluffy.
If you want to freeze the Tres Leches Cake Recipe , bake it and let it cool completely, then wrap it tightly and freeze for up to 3 months. Thaw it overnight in the fridge, then soak it with the milk mixture and continue with the recipe.
expert tips
Don't grease the pan. The ungreased sides help the Tres Leches Cake Recipe climb higher as it bakes, giving you a lighter, airier texture.
Poke plenty of holes. The more holes you make, the better the milk mixture will soak into every part of the Tres Leches Cake Recipe . Don't be shy about this step.
Let it chill overnight. If you have the time, an overnight rest in the fridge lets the cake soak up the milk completely and allows the flavors to develop beautifully.
Use room temperature eggs. They separate more easily and whip up better than cold eggs straight from the fridge.
Fold gently. When you're adding the whipped egg whites to the batter, use a light hand. Overmixing will deflate all those air bubbles you worked so hard to create.
FAQ
What is Tres Leches?
Tres Leches means "three milks" in Spanish. It's a sponge cake soaked in a mixture of evaporated milk, sweetened condensed milk, and whole milk, then topped with whipped cream. The cake stays light and fluffy even after soaking up all that milk.
How long should the Tres Leches cake be soaked before baking?
You actually soak the cake after baking, not before. Once your cake is completely cooled, poke holes all over it and pour the milk mixture on top. Then refrigerate for at least 1 hour, though overnight soaking gives you the best flavor and texture.
How do I make a moist cake?
The secret to this moist cake is the three-milk mixture that soaks into every bite. Make sure to poke plenty of holes in the cooled cake and pour the milk slowly so it has time to absorb. Also, separating the eggs and folding in whipped egg whites creates a tender crumb that holds moisture beautifully.
How can I substitute milk for the cake?
For the best authentic flavor, stick with whole milk in both the batter and the soaking mixture. If you absolutely need to substitute, you can use 2% milk, but the cake won't be quite as rich. For dairy-free versions, try coconut milk, though the flavor will be different from the traditional recipe.
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Tres Leches Cake
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, and salt. prep
- Separate the eggs into two bowls. In the bowl with the yolks, add ¾ cup of sugar and beat on high speed until the yolks are pale yellow. Add ⅓ cup of whole milk and vanilla extract, mixing until smooth. prep
- Pour the egg yolk mixture over the dry ingredients and gently stir to combine, being careful not to over-mix. mix
- In another bowl, beat the egg whites on high speed until stiff peaks form. Gradually add the remaining ¼ cup of sugar while beating. mix
- Gently fold the beaten egg whites into the batter, scraping the bowl to ensure even mixing. fold
- Pour the batter into an ungreased 9x13-inch baking dish and spread it into an even layer. Bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely. bake
- In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. mix
- Once the cake is cool, use a fork to poke holes all over the top of the cake. Slowly pour the milk mixture over the cake, ensuring that it soaks evenly into the holes. Let the cake sit for at least 1 hour in the fridge, or overnight for the best results. refrigerate
- While the cake is chilling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. finish
- Once the cake is fully soaked, spread the whipped cream over the top. Sprinkle with ground cinnamon for garnish. finish
- Serve chilled, optionally with fresh strawberries on top. finish
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