What You’ll Love About This Recipe
This Tres Leches Cake is a dream come true for anyone who loves sweet, creamy desserts. Its simplicity makes it perfect for bakers of all levels.
- The cake is soaked in a mix of three milks, making it super moist and flavorful.
- It’s topped with fluffy whipped cream and fresh fruit, adding a light and invigorating touch.
- You can customize it with your favorite toppings, like cinnamon or chocolate shavings, for a personal twist.
Recipe
Tres Leches Cake is a classic Latin American dessert known for its moist, milky texture and light, airy sponge cake base. This recipe creates a perfect balance of sweetness and richness, making it a favorite for celebrations and gatherings.
Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 eggs, separated
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup heavy cream
- Whipped cream and fresh fruit (optional, for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg yolks with 3/4 cup sugar until pale and thick. Stir in the vanilla extract.
- Gradually fold the flour mixture into the egg yolk mixture, alternating with the whole milk, until just combined.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter until fully incorporated. Pour the batter into the prepared baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream.
- Using a fork or skewer, poke holes all over the surface of the cooled cake. Slowly pour the milk mixture over the cake, allowing it to soak in.
- Cover the cake and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
- Before serving, top with whipped cream and fresh fruit if desired.
Notes:
- Guarantee the cake is completely cooled before adding the milk mixture to prevent sogginess.
- The cake will be very moist, so handle it gently when serving.
Equipment:
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Electric mixer
- Fork or skewer
Time:
- Prep time: 30 minutes
- Cooking time: 30 minutes
- Total time: 5 hours (including chilling)
Cuisine:
Latin American
Serving:
12 servings
Nutrition
Tres Leches Cake is a delicious dessert that’s rich in flavor and texture. Here’s a breakdown of its nutritional content based on a standard serving size.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 80 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 45 g |
| Sugars | 35 g |
| Protein | 7 g |
What To Serve With It
I love serving my tres leches cake with fresh berries, like strawberries or blueberries, because their sweetness balances the rich cake perfectly. A dollop of whipped cream on top adds a light, creamy finish that takes it to the next level. Sometimes, I’ll even sprinkle a little cinnamon or chocolate shavings for extra flair!
Fresh Berries
Although Tres Leches Cake is already delicious on its own, fresh berries can take it to the next level. I love topping mine with strawberries, raspberries, or blueberries—their tartness balances the cake’s sweetness perfectly. Just slice them up and scatter them over each slice before serving. If you’re feeling fancy, macerate the berries with a little sugar to bring out their juices. The vibrant colors make the dessert look even more inviting, and the burst of freshness cuts through the richness. It’s a simple trick, but it elevates every bite. Trust me, once you try it, you’ll never go back to plain Tres Leches again.
Whipped Cream
While whipped cream might seem like a simple addition, it’s the perfect finishing touch for Tres Leches Cake. I’ve found that it balances the cake’s sweetness and adds a light, airy texture that makes every bite feel like a treat. I prefer making my own whipped cream—just heavy cream, a bit of sugar, and vanilla extract whisked until fluffy. It’s so much better than store-bought! I love spreading it generously over the cake, then letting some of it soak into the sponge. A quick dusting of cinnamon or cocoa powder on top makes it look fancy, but it’s really effortless.
