Tres Leches Cake Recipe
Introduction
Tres Leches Cake is a moist and flavorful dessert soaked in three types of milk, creating a luscious texture that melts in your mouth. This classic Latin American treat is perfect for celebrations or whenever you’re craving something sweet and creamy.
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 6 Large Eggs
- 1 cup Granulated Sugar
- 1 1/2 cups Whole Milk
- 1 can Sweetened Condensed Milk
- 1 can Evaporated Milk
- 1 teaspoon Vanilla Extract
- 2 cups Heavy Cream
- 1 tablespoon Powdered Confectioners Sugar
- Ground Cinnamon, to taste
- Nonstick Cooking Spray, to taste
Instructions
- Step 1: Preheat the oven to 350 degrees F (180 degrees C). Spray the bottom of a 13×9-inch pan with nonstick cooking spray and cover with a piece of parchment paper. Avoid spraying the sides so the cake can climb them as it bakes.
- Step 2: In a large, clean bowl, whip the egg whites with a hand mixer on low until foamy. Increase speed to high and gradually add half the granulated sugar (1/2 cup), whipping until shiny, with medium-stiff peaks form (about 2-3 minutes). Refrigerate while you prepare the batter.
- Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the egg yolks and the remaining sugar on high speed until pale and ribbon-like (about 3 minutes).
- Step 4: Lower mixer speed to low, add half the whole milk to the egg yolk mixture, then slowly add the flour mixture, mixing until combined. Avoid overmixing the batter.
- Step 5: Fold a large dollop of the whipped egg whites into the batter to lighten it. Then gently fold in the remaining egg whites in two additions, careful not to deflate the mixture.
- Step 6: Pour the batter into the prepared pan and smooth the surface. Bake for 25-30 minutes until the top is lightly golden or a toothpick inserted comes out clean.
- Step 7: While the cake bakes, whisk together the remaining whole milk (1 cup), sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl until fully combined.
- Step 8: Remove the cake from the oven and let it cool for 5 minutes. Loosen the edges with a spatula. Use a fork or toothpick to poke holes all over the cake for better absorption.
- Step 9: Slowly pour the milk mixture over the cake, about one cup at a time, allowing it to soak in for 3-5 minutes between additions. Cover the pan with plastic wrap and refrigerate overnight or up to 24 hours.
- Step 10: Before serving, whip the heavy cream with powdered sugar to soft peaks. Spread the whipped cream over the soaked cake and sprinkle with ground cinnamon.
- Step 11: Slice and serve chilled for best results.
Tips & Variations
- For an extra touch, top with fresh fruit like strawberries or peaches to add brightness and color.
- If you prefer a lighter cake, substitute half the heavy cream with Greek yogurt when whipping the topping.
- Use a metal or glass pan instead of nonstick to help achieve a better crust on the cake bottom.
Storage
Store the Tres Leches Cake covered tightly in the refrigerator for up to 3 days. The cake is best enjoyed chilled. Leftovers can be reheated briefly at room temperature, but avoid microwaving as it can alter the texture of the soaked cake.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Tres Leches Cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but results may vary slightly in texture.
How long should I soak the cake in the milk mixture?
Pour the milk mixture gradually, allowing the cake to absorb each addition for 3-5 minutes. For best flavor and texture, refrigerate the soaked cake overnight or up to 24 hours before serving.
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Tres Leches Cake Recipe
- Total Time: 12 hours 50 minutes
- Yield: 12 servings 1x
Description
This classic Tres Leches Cake is a moist and luscious sponge cake soaked in a rich mixture of three milks—whole milk, sweetened condensed milk, and evaporated milk. Topped with lightly sweetened whipped cream and a dusting of cinnamon, this dessert is a perfect balance of creamy texture and subtle sweetness, ideal for any special occasion or a delightful treat.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
Wet Ingredients
- 6 Large Eggs
- 1 cup Granulated Sugar (divided as 1/2 cup for egg whites and 1/2 cup for yolks)
- 1 1/2 cups Whole Milk (divided: 1/2 cup for batter, 1 cup for soaking liquid)
- 1 can (14 ounces) Sweetened Condensed Milk
- 1 can (12 ounces) Evaporated Milk
- 1 teaspoon Vanilla Extract
Topping
- 2 cups Heavy Cream
- 1 tablespoon Powdered Confectioners Sugar (also known as powdered sugar)
- Ground Cinnamon (to taste)
Other
- Nonstick Cooking Spray (to taste, for greasing pan)
- Parchment Paper (for lining the pan)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Spray the bottom of a 13×9-inch baking pan with nonstick cooking spray and line it with parchment paper. Avoid spraying the sides so the cake can climb up as it bakes.
- Whip Egg Whites: In a large clean bowl, whip 6 egg whites on low speed with a hand mixer until foamy. Gradually add 1/2 cup granulated sugar while increasing speed to high. Continue whipping until shiny medium-stiff peaks form, about 2-3 minutes. Refrigerate until needed.
- Mix Dry Ingredients: In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to combine well.
- Beat Egg Yolks and Sugar: In a separate large mixing bowl, beat 6 egg yolks with 1/2 cup granulated sugar on high speed until pale and ribbons form, about 3 minutes.
- Add Milk and Flour: Lower speed to low and slowly add 1/2 cup whole milk to the egg yolk mixture. Gradually add the dry flour mixture while continuing to beat until just combined, taking care not to overmix.
- Fold in Egg Whites: Using a spatula, add a large dollop of the whipped egg whites into the batter and fold roughly to loosen the mixture. Then fold in the remaining egg whites in two additions gently, preserving the air in the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top evenly. Bake for 25-30 minutes, or until the top is golden brown slightly and a toothpick inserted in the center comes out clean.
- Prepare Soaking Liquid: While the cake bakes, whisk together 1 cup whole milk, one can of sweetened condensed milk, one can of evaporated milk, and 1 teaspoon vanilla extract until fully combined.
- Cool and Poke Holes: Remove the cake from oven and allow to cool for 5 minutes. Loosen the edges with a spatula, then use a fork or toothpick to poke holes all over the cake surface to help it absorb the soaking liquid.
- Soak the Cake: Pour the milk mixture over the cake slowly, about one cup at a time, letting the cake absorb it for 3-5 minutes before adding more. Once all soaking liquid is added, cover with plastic wrap and refrigerate overnight or up to 24 hours for best results.
- Make Whipped Cream Topping: Before serving, whip 2 cups heavy cream with 1 tablespoon powdered sugar until soft peaks form. Spread this whipped cream evenly over the soaked cake.
- Garnish and Serve: Sprinkle ground cinnamon lightly over the whipped cream for extra flavor and decorative appeal. Slice the cake and serve chilled.
Notes
- Be careful not to overmix the batter once flour is added to maintain a light, airy texture.
- Allowing the cake to soak overnight ensures maximum moistness and flavor penetration.
- If you don’t have parchment paper, grease and flour the pan well, but parchment is recommended to help the cake climb the sides.
- For a dairy-free option, substitute coconut milk and coconut cream, though flavor and texture will vary.
- Make sure to whip the egg whites until stiff peaks form for a fluffy and light sponge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Keywords: Tres Leches Cake, Milk Cake, Latin Dessert, Moist Cake, Whipped Cream Cake
