Tres Leches Cake Recipe
If there’s a dessert that sings with luscious moistness and a touch of nostalgia, it’s the Tres Leches Cake. This delightful sponge cake soaked in three kinds of milk creates a texture that’s both rich and refreshingly light, making it an irresistible treat for any occasion. Whether you’re new to Latin American sweets or a longtime fan, mastering the Tres Leches Cake will quickly make it a beloved staple in your dessert rotation. Its dreamy creaminess and cozy sweetness invite you to dive fork-first into pure comfort with every bite.
Ingredients You’ll Need
The magic of Tres Leches Cake comes from simple yet essential ingredients that work harmoniously to create this melt-in-your-mouth masterpiece. Each one plays a crucial role—from the fluffy structure of the sponge to the creamy soak that gives the cake its signature moistness.
- 1 1/2 cups flour: Provides the sturdy yet tender base for the cake, ensuring it soaks up the milks without falling apart.
- 1 teaspoon baking powder: Helps the cake rise and develop a light, airy texture.
- 1/4 teaspoon baking soda: Adds a touch of lift and balances acidity in the batter.
- 5 large eggs, separated: Egg whites whip up into fluffy peaks while yolks enrich the cake’s flavor and color.
- 1/2 cup unsalted butter: Brings richness and moisture to the batter.
- 1 cup sugar: Sweetens and contributes to a tender crumb.
- 1 teaspoon vanilla extract: Adds a subtle warmth and depth of flavor.
- 1/3 cup whole milk: Moistens the batter and keeps the cake tender.
- 1/2 cup heavy cream: Part of the signature three milks that soak the cake, giving it its luscious texture.
- 14 ounces sweetened condensed milk: Adds sweetness and creamy density for the soak.
- 12 ounces evaporated milk: Contributes smoothness and richness without extra sweetness.
- 4 cups whipped cream: Light and airy, perfect for topping and balancing the sweet soak.
- 1/4 teaspoon ground cinnamon: A hint of spice to finish and complement the sweetness.
How to Make Tres Leches Cake
Step 1: Prepare the Batter
Start by preheating your oven to 350°F and greasing a 9×13-inch pan. Sift together the flour, baking powder, and baking soda to remove any lumps and ensure even texture. Whip the egg whites until stiff peaks form—this step is key because these fluffy whites will give your cake its delicate structure that holds up even after soaking.
Step 2: Cream Butter and Sugar
In a mixer, beat butter and sugar until light and fluffy. This process introduces air and helps the cake become tender and moist. Gradually add the egg yolks one by one to keep the mixture smooth and creamy, then mix in vanilla and whole milk for richness.
Step 3: Combine and Fold
Slowly add the dry flour mixture to your wet ingredients, mixing gently to avoid overworking the batter. Next, fold in the whipped egg whites carefully; this will preserve the air bubbles that keep the cake light but sturdy enough for soaking.
Step 4: Bake the Cake
Pour the batter evenly into your prepared pan and bake for 30 to 35 minutes. The goal is a golden top and a springy texture when touched. Once baked, allow it to cool slightly before moving on to the soaking step.
Step 5: Prepare the Tres Leches Milk Mixture
While the cake bakes, whisk together heavy cream, sweetened condensed milk, and evaporated milk. This iconic blend is what transforms an ordinary sponge cake into an extraordinary Tres Leches Cake, soaking it with a creamy, sweet moisture that’s simply unforgettable.
Step 6: Soak the Cake
Once warm, pierce the cake all over with a fork. This step creates perfect channels for the milk mixture to seep in deeply. Pour the milk evenly over the cake, cover it, and refrigerate for at least 3 to 4 hours. This chilling time allows the layers of flavor and texture to marry beautifully.
Step 7: Finish with Whipped Cream and Cinnamon
Before serving, slice generous dollops of cloud-like whipped cream atop the cake, and lightly sift ground cinnamon for a delicate spice note. This finishing touch balances the sweetness and makes every slice picture-perfect and utterly irresistible.
How to Serve Tres Leches Cake
Garnishes
Whipped cream is the classic topping for Tres Leches Cake—its airy texture tames the rich milk soak perfectly. For a bit of flair, sprinkle cinnamon or garnish with fresh fruit like sliced strawberries or a few ripe cherries. These add color and a pop of fresh contrast that’s stunning on the plate.
Side Dishes
To complement the creamy sweetness of Tres Leches Cake, serve it alongside light, fresh items like citrus salads or tangy fruit sorbets. These sides offer brightness and a palate cleanser that keeps the dessert experience balanced rather than overpowering.
Creative Ways to Present
If you want to impress at your next gathering, try turning your Tres Leches Cake into individual trifles. Layer sponge pieces soaked in the milk mixture with whipped cream and fruit in elegant glasses for a charming, personalized dessert. You could also pipe the whipped cream topping with a star tip for a bakery-style finish that wows every time.
Make Ahead and Storage
Storing Leftovers
If you have leftover Tres Leches Cake (which is rare!), store it covered in the refrigerator to keep it moist and fresh. The soaked cake stays delicious for 3 to 4 days, allowing the flavors to deepen even further.
Freezing
While freezing Tres Leches Cake is possible, results vary because of the soaked texture. If you must freeze, wrap the cake tightly in plastic wrap and aluminum foil, and freeze for up to one month. Thaw overnight in the fridge and gently re-whip or replace the whipped cream topping for best presentation.
Reheating
Since Tres Leches Cake is best enjoyed chilled, reheating isn’t usually necessary. However, if you prefer it warm, unwrap a single slice and microwave briefly—about 15 seconds—to avoid breaking down the delicate cream soak.
FAQs
What does “Tres Leches” mean?
“Tres Leches” translates to “three milks” in Spanish, referring to the three types of milk—evaporated, condensed, and heavy cream—that give the cake its signature moist and creamy texture.
Can I make Tres Leches Cake dairy-free?
Yes, you can substitute with coconut milk or almond milk versions of evaporated and condensed milk, and use dairy-free whipped cream to make a delicious alternative suitable for lactose intolerance or vegan diets.
Why is the cake so wet after soaking?
The soak is intentional and what makes Tres Leches Cake special—this saturated texture gives it a juicy melt-in-your-mouth sensation that’s unlike any other sponge cake.
How long should I soak the cake?
At least 3 to 4 hours in the fridge is recommended, but overnight soaking intensifies the flavor and moisture, making the cake even more luscious.
Can I use different spices besides cinnamon?
Absolutely! Nutmeg, cardamom, or even a touch of cocoa powder can be experimented with—just a small amount can add a unique twist while keeping the classic feel of the Tres Leches Cake.
Final Thoughts
Tres Leches Cake is one of those rare desserts that feels like a warm hug and a celebration all at once. Its irresistible combination of fluffy sponge and creamy milk soak is easy to make and endlessly rewarding. I encourage you to try this recipe and watch it become a fast favorite in your home, bringing smiles and sweet memories to every table.
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Tres Leches Cake Recipe
- Total Time: 4 hours 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic Latin American dessert, Tres Leches Cake is a moist and airy sponge cake soaked in a rich mixture of three milks—condensed, evaporated, and heavy cream. Topped with fluffy whipped cream and a hint of cinnamon, this indulgent treat is perfect for celebrations or whenever you’re craving a sweet, creamy delight.
Ingredients
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5 large eggs, separated
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Milk Soak
- 1/2 cup heavy cream
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
Topping
- 4 cups whipped cream (homemade or store-bought)
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan lightly with baking spray or grease it with butter and dust with flour to prevent sticking.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda to ensure they are well combined and aerated for a light cake texture.
- Whip Egg Whites: Using a stand mixer, beat the 5 egg whites on medium-high speed until stiff peaks form. To test, lift the whisk—peaks should stand firmly without collapsing. Transfer the whipped egg whites to a clean large bowl and set aside.
- Cream Butter and Sugar: In the cleaned mixer bowl, beat the butter and sugar together on medium speed until the mixture is light, fluffy, and pale in color, about 1-2 minutes.
- Add Egg Yolks, Vanilla, and Milk: Add the egg yolks one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract and whole milk until combined.
- Combine Dry Ingredients and Fold in Egg Whites: Add the sifted flour mixture to the wet ingredients and mix just until barely combined. Carefully fold the flour batter into the whipped egg whites gently to preserve the airiness.
- Bake the Cake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Milk Mixture: While the cake is baking, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl until smooth and well combined.
- Soak the Cake: Remove the cake from the oven and immediately pierce the surface all over with a fork to create holes. Slowly pour the milk mixture evenly over the cake, allowing it to soak in thoroughly.
- Chill: Cover the cake with plastic wrap or foil and refrigerate for at least 3-4 hours, or preferably overnight, to let the flavors meld and the cake become perfectly moist.
- Add Topping and Serve: Before serving, spread a thick layer of whipped cream over the soaked cake. Lightly sift ground cinnamon on top for a touch of spice and garnish. Slice and enjoy this luscious dessert!
Notes
- For best results, chill the cake overnight after soaking so the milk mixture is fully absorbed.
- If you prefer a lighter topping, you can use whipped cream stabilized with a bit of gelatin or mascarpone for extra richness.
- This cake can be stored covered in the refrigerator for up to 3 days.
- You can add fresh fruit like strawberries or mango slices as an optional garnish for added freshness.
- Make sure to fold the egg whites gently to keep the baking light and airy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Soaking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 370
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
Keywords: Tres Leches Cake, milk soaked cake, Latin dessert, sponge cake, three milk cake, whipped cream topping
