Name: Tres Leches Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Latin American
Ingredients: 1 cup all-purpose flour (120 g); 1 1/2 teaspoons baking powder (6 g); 1/4 teaspoon salt; 5 large eggs, separated; 1 cup granulated sugar, divided (200 g); 1/3 cup whole milk (80 ml); 1 teaspoon vanilla extract (5 ml); 12 ounce can evaporated milk (354 ml); 14 ounce can sweetened condensed milk (396 ml); 1/4 cup whole milk (60 ml); 1 pint heavy whipping cream (475 ml); 3 tablespoons powdered sugar (24 g); 1/2 teaspoon vanilla extract (2.5 ml); Ground cinnamon, for topping

Jump to Recipe

If you’re craving a dessert that is rich, indulgent, and downright irresistible, Tres Leches Cake is exactly what you need. This beloved Latin American treat gets its name from the three milks that soak into the airy sponge cake, creating a luscious, melt-in-your-mouth texture that’s both refreshing and decadently creamy. Whether it’s a special celebration or just an ordinary day calling for something sweet, this Tres Leches Cake offers a perfect balance of sweetness and moisture that captures hearts bite after bite.

Ingredients You’ll Need

The magic of Tres Leches Cake is surprisingly simple, relying on a handful of pantry staples that come together beautifully. Each ingredient plays a vital role, from the fluffy cake base to the rich milk soak, making this dessert a perfect blend of texture and flavor.

1 cup all-purpose flour: The foundation for a tender, light cake crumb that soaks up the milks perfectly.
1 1/2 teaspoons baking powder: Helps the cake rise, giving it that soft, airy texture everyone loves.
1/4 teaspoon salt: Enhances the sweet flavors and balances the richness.
5 large eggs, separated: Egg yolks add richness and moisture; egg whites whipped to stiff peaks give the cake its delightful fluffiness.
1 cup granulated sugar, divided: Sweetens the cake in layers and helps stabilize whipped egg whites.
1/3 cup whole milk: Adds moisture and richness to the batter.
1 teaspoon vanilla extract: Brings warmth and depth to the cake’s flavor.
12 ounce can evaporated milk: One of the signature “three milks” that soaks the cake, creating that iconic moist texture.
14 ounce can sweetened condensed milk: Adds sweetness and creamy body to the soak.
1/4 cup whole milk: Balances the milk mixture for perfect soaking consistency.
1 pint heavy whipping cream: Whipped to fluffy perfection for the luscious topping.
3 Tablespoons powdered sugar: Sweetens the whipped cream topping without graininess.
1/2 teaspoon vanilla extract: Infuses extra flavor into the topping for a harmonious finish.
Ground cinnamon (for topping): Adds a fragrant and slightly spicy dusting that complements the creamy cake beautifully.

How to Make Tres Leches Cake

Step 1: Prepare the Basics

Start by preheating your oven to 350 degrees Fahrenheit. In a medium bowl, combine the flour, baking powder, and salt. Next, separate the eggs, placing yolks and whites into two different mixing bowls. This separation is key for that airy cake crumb we love in Tres Leches Cake.

Step 2: Whip the Yolks and Mix the Batter

Add 3/4 cup sugar to the egg yolks and beat on high speed until they turn pale yellow—this step gives the cake its tender texture and slight sweetness. Stir in 1/3 cup milk and vanilla extract until everything is smooth. Pour this mixture over the dry ingredients and gently fold together, being careful not to over-mix.

Step 3: Whip the Egg Whites to Perfection

Using electric beaters, whip the egg whites on high speed until they start forming stiff peaks. Gradually add the remaining 1/4 cup sugar while continuing to beat. This aeration is the secret to the lightness of the cake. Gently fold the whipped whites into the batter, scraping the sides and bottom to ensure even mixing without deflating.

Step 4: Bake the Cake

Pour your batter into an un-greased baking pan, smoothing it out evenly. Bake for 25 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool completely after baking to prepare it for soaking.

Step 5: Soak with the Signature Milk Mixture

In a small bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk. Once your cake has cooled, poke holes all over the surface using a fork. Slowly pour the milk mixture over the cake, focusing on the edges and all around to ensure even soaking. Refrigerate it for at least one hour, or better yet, overnight, so the cake can absorb all that incredible milky goodness.

Step 6: Final Touches with Whipped Cream

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread this fluffy topping evenly over the soaked cake. Finally, sprinkle ground cinnamon on top to give a hint of warm spice that’s traditional and perfectly complements the sweetness. Now it’s ready to serve and delight!

How to Serve Tres Leches Cake

Garnishes

Many love to keep it classic by dusting the whipped cream topping with a light sprinkle of ground cinnamon. For an added visual and flavor boost, fresh sliced strawberries or ripe berries bring bright flavor and a pop of color that pairs beautifully with the creamy dessert.

Side Dishes

Tres Leches Cake shines on its own, but if you want to create a more complete dessert experience, consider serving it alongside a scoop of vanilla bean ice cream or a fresh fruit salad. The freshness of the fruit balances the richness of the cake perfectly.

Creative Ways to Present

Try serving individual portions in clear glasses or small mason jars to showcase each soaked layer visibly. You can also add a drizzle of caramel or a sprinkle of toasted coconut on top for a tropical twist that elevates the traditional Tres Leches Cake to a new level of deliciousness.

Make Ahead and Storage

Storing Leftovers

Tres Leches Cake keeps beautifully in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or use an airtight container to prevent it from drying out or absorbing other odors from the fridge.

Freezing

While it’s best enjoyed fresh, you can freeze Tres Leches Cake without the whipped cream topping. Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to one month. Thaw overnight in the fridge before adding fresh whipped cream and serving.

Reheating

Because this is a moist, milk-soaked cake, it’s typically enjoyed chilled, but if you prefer, allow it to come to room temperature for about 20 minutes before serving to soften the flavors. Avoid microwaving as it can affect texture and creaminess.

FAQs

What makes Tres Leches Cake different from other cakes?

Its signature flavor comes from soaking a light sponge cake in three types of milk: evaporated, condensed, and regular milk, creating a moist, creamy texture unlike any other cake.

Can I use a different type of milk for the soak?

Traditional Tres Leches Cake uses the three specific milks for the perfect balance of flavor and texture, but you can experiment with almond or coconut milk for dairy-free versions, though it will alter the taste and consistency.

How long does Tres Leches Cake last?

Refrigerated properly, it lasts about 3 days. It’s best eaten within this time frame because the cake is soaked and can become overly saturated or spoil if kept longer.

Can I make Tres Leches Cake vegan?

While this recipe is classic and dairy-based, there are vegan adaptations using plant-based milks and egg replacements, but expect the texture and flavor to differ from the original.

Is Tres Leches Cake very sweet?

It is sweet, thanks largely to the condensed milk and sugar, but the slight tang from evaporated milk and vanilla balances the sweetness wonderfully, so it never feels overpowering.

Final Thoughts

Tres Leches Cake is more than just a dessert; it’s a celebration of flavors and textures coming together in the most delightful way. Once you experience that first forkful of moist, creamy cake topped with whipped goodness, you’ll understand why it’s such a cherished classic. So go ahead and give this Tres Leches Cake recipe a try—invite some friends, share a smile, and savor every delicious bite!

Tres Leches Cake Recipe

★★★★★

5.2 from 29 reviews

Author: Hugo
Total Time: 1 hour 55 minutes (including chilling time)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Tres Leches Cake is a moist and indulgent Latin American dessert made from a light sponge cake soaked in three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. Topped with fluffy whipped cream and a dusting of cinnamon, this dessert is rich, creamy, and perfect for celebrations or any time you crave a luscious treat.

Instructions

Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it reaches the perfect temperature for baking the sponge cake evenly.
Prepare Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Set this mixture aside for later use when combining with the wet ingredients.
Mix Egg Yolks: Separate the eggs. In a bowl with the egg yolks, add 3/4 cup of the sugar and beat on high speed until the yolks turn pale yellow. Then add 1/3 cup whole milk and 1 teaspoon vanilla extract, stirring gently to combine.
Combine Wet and Dry: Pour the wet egg yolk mixture over the flour mixture and stir gently until just combined. Be careful not to over-mix to keep the batter light.
Beat Egg Whites: In a separate clean bowl, beat the egg whites on high speed until they form soft peaks. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
Fold Egg Whites: Gently fold the stiff-beaten egg whites into the batter using a spatula, scraping the sides and bottom of the bowl carefully to preserve the airiness of the batter.
Bake the Cake: Pour the batter into an un-greased baking pan and spread it evenly. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely after baking.
Prepare Milk Soak: In a small bowl, combine the evaporated milk, sweetened condensed milk, and 1/4 cup whole milk. Once the cake is cool, use a fork to poke holes all over the surface to help the milk soak in evenly.
Soak the Cake: Slowly pour the milk mixture over the cake, making sure to distribute it near the edges and all over the top. Refrigerate for at least 1 hour, preferably overnight, to let the cake absorb the milks fully.
Whip Topping: While the cake chills, whip the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form. This will be the luscious topping for the cake.
Finish and Serve: Spread the whipped cream evenly over the soaked cake. Sprinkle ground cinnamon on top for added flavor and aroma. Optionally, serve with fresh sliced strawberries for a fresh contrast. Enjoy your decadent Tres Leches Cake!

Notes

For best results, use fresh eggs and high-quality evaporated and condensed milks.
Do not grease the pan; the batter sticks slightly, which helps the cake rise properly.
You can refrigerate the cake for up to 2 days after assembling; the flavors intensify with rest.
For a lighter topping, use a low-fat whipped topping, but traditional heavy cream provides the best flavor and texture.
Make sure to poke the cake thoroughly to allow the milk mixture to soak in evenly and keep the cake moist.
If desired, dust additional cinnamon just before serving for enhanced aroma.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking and soaking
Cuisine: Latin American