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Tres Leches Cake Recipe


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  • Author: Isabella
  • Total Time: 3 hours
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Indulge in the moist and airy perfection of Tres Leches Cake, a classic Latin American dessert. Made with a light sponge cake soaked in three creamy milks and topped with whipped cream and cinnamon, this treat is both decadent and refreshing—a guaranteed hit for any celebration!

 

 


Ingredients

  • For the Cake
    • 1 cup all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/4 tsp salt
    • 5 large eggs (separated)
    • 1 cup granulated sugar (divided)
    • 1/3 cup whole milk
    • 1 tsp vanilla extract
  • For the Milk Mixture
    • 1 cup evaporated milk
    • 1 cup sweetened condensed milk
    • 1 cup whole milk
  • For the Whipped Topping
    • 1 1/2 cups heavy cream
    • 3 tbsp granulated sugar
    • 1 tsp vanilla extract
    • Ground cinnamon (for garnish)
    • Fresh strawberries (optional, for garnish)

Instructions

  • Prepare the Batter
    • Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
    • In a bowl, combine flour, baking powder, and salt.
    • In another bowl, beat egg yolks with 3/4 cup sugar until pale yellow. Stir in milk and vanilla.
    • In a separate bowl, beat egg whites with remaining sugar until stiff peaks form. Fold the egg yolk mixture into the dry ingredients, then gently fold in egg whites.
  • Bake the Cake
    • Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Soak the Cake
    • Let the cake cool completely. Poke holes all over the surface with a fork.
    • Mix evaporated milk, sweetened condensed milk, and whole milk. Slowly pour over the cake, ensuring even distribution. Refrigerate for at least 2 hours.
  • Add Topping
    • Whip heavy cream, sugar, and vanilla until stiff peaks form. Spread over the chilled cake.
    • Dust with cinnamon and garnish with fresh strawberries if desired.

Notes

  • Make Ahead: Best when prepared a day in advance to allow the flavors to meld.
  • Variations: Swap whole milk for coconut milk for a tropical twist or add cocoa powder for a chocolate version.
  • Storage: Store in the fridge for up to 4 days. Freeze the soaked cake (unfrosted) for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American