What You’ll Love About This Recipe
This tres leches cake is a delightful treat that’s perfect for any occasion, combining simplicity with incredible flavor. Easy to make, even for beginners, it requires just a few steps and common ingredients. Incredibly moist, thanks to the three-milk soak, every bite is rich and creamy. Customizable toppings, like fresh fruit or whipped cream, let you make it your own.
Recipe
Tres Leches Cake is a classic Latin American dessert known for its rich, moist texture and indulgent flavor. This traditional recipe features a light sponge cake soaked in a blend of three different milks, topped with whipped cream for a perfect balance of sweetness and creaminess.
Ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
For the Tres Leches Mixture:
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) sweetened condensed milk
- ½ cup whole milk
For the Topping:
- 2 cups heavy whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg whites on high speed until soft peaks form. Gradually add ½ cup sugar and continue beating until stiff peaks form.
- In another bowl, beat egg yolks with the remaining ½ cup sugar until pale and fluffy. Stir in milk and vanilla.
- Gently fold the egg whites into the yolk mixture. Gradually fold in the flour mixture until just combined.
- Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- In a bowl, combine evaporated milk, sweetened condensed milk, and whole milk. Pierce the cake all over with a fork, then slowly pour the milk mixture over the top, allowing it to soak in.
- In a separate bowl, whip heavy cream, sugar, and vanilla until stiff peaks form. Spread the whipped cream over the cake.
- Refrigerate for at least 2 hours before serving.
Notes:
- Make sure the cake is completely cooled before adding the milk mixture to prevent it from becoming soggy.
- For best results, refrigerate overnight to allow the cake to fully absorb the milk mixture.
Equipment:
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
Time:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 3 hours (including refrigeration)
Cuisine: Latin American
Serving: 12 servings
Nutrition
1 slice (100g)
Calories: 320
| Nutrient | Amount per serving |
|---|---|
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 180mg |
| Total Carbs | 45g |
| Sugars | 35g |
| Protein | 6g |
What To Serve With It
If you’re wondering what to serve with your tres leches cake, I love pairing it with fresh berries—their tartness balances the cake’s sweetness perfectly. A dollop of whipped cream on the side adds extra richness without overpowering the milky flavors. These simple pairings keep the dessert light while making it feel extra special.
Fresh Berries
When I’m serving up a slice of tres leches cake, I love adding fresh berries to the mix—it’s a simple touch that makes the dessert feel even more special. Strawberries, raspberries, or blueberries work beautifully, their bright, tangy flavors balancing the cake’s rich sweetness. Sometimes, I’ll scatter a handful over the top, or I’ll arrange them in a pretty pattern for a fancier look. If I’m feeling extra creative, I’ll drizzle a berry sauce for an added burst of flavor. Fresh berries not only taste amazing but also add a pop of color that makes the cake irresistible.
Whipped Cream
Because tres leches cake is already so creamy, you might think it doesn’t need anything else, but trust me, a generous dollop of whipped cream takes it to the next level. I love making my own whipped cream—it’s easy, just heavy cream, sugar, and a splash of vanilla. It adds a light, fluffy texture that contrasts perfectly with the cake’s richness. Sometimes, I’ll even pipe it on for a fancy touch. Don’t skip this step—it makes a big difference. Plus, it’s a chance to get creative. Try adding a sprinkle of cinnamon or cocoa powder for extra flair.
