Classic Tres Leches Cake – Soft, Moist, and Delicious
Tres Leches Cake is a classic Latin American dessert that's wonderfully moist and rich. The name “Tres Leches” translates to “three milks,” referring to the three types of milk used to soak the cake: evaporated milk, sweetened condensed milk, and heavy cream. This light, spongy cake absorbs the creamy mixture, resulting in a delightful texture that’s both soft and decadent, yet not too sweet. It’s often topped with whipped cream, making it a perfect treat for special occasions or a delicious dessert to enjoy any time.
Ingredients
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For the cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
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For the milk mixture (tres leches)
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup heavy cream
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For the topping
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh fruit or cinnamon for garnish (optional)
Directions
Prepare the cake batter. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the egg yolks with 3/4 cup of the sugar until pale yellow. Add the milk and vanilla extract and mix to combine. Gradually fold in the flour mixture.
Whip the egg whites. In another bowl, beat the egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the yolk mixture until just combined.
Bake the cake. Pour the batter into the prepared baking dish and spread it evenly. 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.
Make the milk mixture. While the cake cools, whisk together the evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
Soak the cake. Once the cake has cooled, poke holes all over the surface using a fork or toothpick. Slowly pour the milk mixture over the cake, ensuring the entire cake is saturated. Refrigerate the cake for at least 1 hour, or overnight, to absorb the milk.
Whip the topping. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled cake.
Garnish and serve. Garnish with fresh fruit, a dusting of cinnamon, or leave it plain. Slice and serve cold.
Recipe tips
Let the cake rest in the refrigerator for several hours or overnight for the best flavor and texture. You can adjust the sweetness by using less sweetened condensed milk in the milk mixture. For an extra layer of flavor, try adding a splash of rum or vanilla extract to the milk mixture. Serve with fresh berries or tropical fruits for a burst of freshness.
Nutrition Facts (per serving)
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