Tres Leches Cake Recipe

Introduction

Tres Leches Cake is a moist and creamy Latin American dessert soaked in three types of milk, making it irresistibly rich and tender. This cake is perfect for celebrations or any time you want a luscious treat that melts in your mouth.

Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 5 large eggs, separated
• 1/2 cup unsalted butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk
• 1/2 cup heavy cream
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 4 cups whipped cream (from a separate recipe)
• 1/4 teaspoon ground cinnamon

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray or butter it and dust with flour.
2. Step 2: Sift together the flour, baking powder, and baking soda in a medium bowl.
3. Step 3: Using a stand mixer, whip the 5 egg whites on medium-high speed until stiff peaks form. The peaks should hold their shape without falling. Transfer the egg whites to a clean large bowl and set aside.
4. Step 4: In the same stand mixer bowl, beat the butter and sugar on medium speed until light and fluffy, about 1-2 minutes.
5. Step 5: Add the egg yolks one at a time, mixing well after each addition. Then add the vanilla extract and whole milk, mixing until combined.
6. Step 6: Gradually add the sifted flour mixture to the wet ingredients, mixing just until barely combined. Be careful not to overmix.
7. Step 7: Gently fold the whipped egg whites into the batter using a spatula, maintaining as much air as possible.
8. Step 8: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: While the cake bakes, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl until smooth.
10. Step 10: Remove the cake from the oven and pierce the surface all over with a fork to allow the milk mixture to soak in.
11. Step 11: Slowly pour the milk mixture evenly over the warm cake. Cover the pan and refrigerate for at least 3-4 hours, or overnight for best results.
12. Step 12: Before serving, spread whipped cream on top of the cake and lightly sift ground cinnamon over it for garnish.

Tips & Variations

• For extra flavor, add a splash of rum or coffee liqueur to the milk mixture.
• Make sure to gently fold the egg whites to keep the cake light and airy.
• Try topping the cake with fresh berries or toasted coconut for a different twist.

Storage

Store the cake covered in the refrigerator for up to 4 days. Because it is soaked in milk, this dessert is best enjoyed chilled. Reheat is not recommended; serve cold for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream is recommended because it whips well and adds rich creaminess. Regular cream may not whip properly and can affect the texture of the topping.

How long does the cake need to soak in the milk mixture?

The cake should soak for at least 3-4 hours to absorb the milk completely. For the best results, refrigerate it overnight to allow maximum moisture and flavor infusion.

Tres Leches Cake Recipe

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★★★★★

4.9 from 544 reviews

This classic Tres Leches Cake is a moist and decadent dessert soaked in a rich blend of three milks—sweetened condensed milk, evaporated milk, and heavy cream—topped with fluffy whipped cream and a dusting of cinnamon. The light sponge cake is elevated by the luscious milk mixture, creating a perfect balance of sweetness and creaminess that melts in your mouth. Ideal for celebrations or a delightful treat, this traditional Latin American cake is sure to impress.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk

Milk Mixture

• 1/2 cup heavy cream
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk

Topping

• 4 cups whipped cream (prepared following whipped cream recipe)
• 1/4 teaspoon ground cinnamon

Instructions

1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking pan with baking spray or lightly butter it and dust with flour to prevent sticking.
2. Sift dry ingredients: In a medium bowl, sift together the flour, baking powder, and baking soda to ensure even distribution.
3. Whip egg whites: Using a stand mixer, whip the 5 egg whites on medium-high speed until stiff peaks form. The egg whites should hold a peak when the whisk is lifted. Transfer them to a clean large bowl and set aside.
4. Cream butter and sugar: In the same mixer bowl, beat the unsalted butter and sugar on medium speed until light and fluffy, about 1-2 minutes.
5. Add yolks and vanilla: Add the egg yolks one at a time, beating well after each addition. Then mix in the vanilla extract and whole milk until combined.
6. Combine dry and wet mixtures: Gradually add the sifted flour mixture to the butter mixture, mixing just until barely combined. Avoid overmixing to keep the cake tender.
7. Fold in egg whites: Gently fold the whipped egg whites into the batter using a spatula, careful to maintain the airiness of the mixture.
8. Bake the cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Prepare milk soaking mixture: While the cake bakes, whisk together the heavy cream, sweetened condensed milk, and evaporated milk in a bowl until smooth and well combined.
10. Soak the cake: Remove the cake from the oven and immediately pierce the entire surface with a fork to allow the milk mixture to absorb well.
11. Pour milk mixture: Slowly pour the milk mixture evenly over the warm cake, ensuring it penetrates through the holes.
12. Chill the cake: Cover the cake with plastic wrap or foil and refrigerate for at least 3 to 4 hours, preferably overnight, to allow full absorption and chilling.
13. Add toppings and serve: Before serving, spread the prepared whipped cream over the chilled cake and sprinkle ground cinnamon on top evenly for a beautiful finish.

Notes

• For best results, chill the cake overnight to allow the milk mixture to soak in fully.
• Use room temperature eggs for better whipping and incorporating into the batter.
• You can garnish with fresh fruit such as strawberries or cherries for added flavor and presentation.
• If you prefer, substitute whipped cream topping with meringue for a lighter finish.
• This cake stays fresh refrigerated for up to 3 days; however, it may become overly soggy if left longer.

Keywords: Tres Leches Cake, three milks cake, Latin American dessert, sponge cake, moist cake, creamy dessert, traditional cake