Tres Leches Cake Recipe
Tres Leches Cake is an ultra-moist, cloud-like dessert drenched in a sweet blend of three milks, crowned with fluffy whipped cream. It’s an irresistible treat for any celebration.
Each bite of this Tres Leches Cake is soaked in luscious sweetness, balanced by light, airy sponge and fresh berries on top. It’s a timeless Latin American favorite you’ll crave again and again.
Essential Ingredients for Tres Leches Cake
- Eggs – Provide the airy, delicate structure essential for absorbing the milk mixture without getting soggy.
- All-purpose flour – Forms the sturdy yet tender crumb that holds the three milks beautifully.
- Sugar – Sweetens both the sponge and the whipped topping just enough to enhance, not overpower.
- Vanilla extract – Adds warmth and a fragrant depth that complements the creamy milks.
- Evaporated milk – Contributes richness and a slightly caramelized taste.
- Sweetened condensed milk – Brings luscious sweetness and silky texture to the soak.
- Heavy whipping cream – Used twice: in the milk soak for creaminess and in the topping for billowy softness.
- Fresh berries – Offer a bright, fresh contrast to the decadent sweetness.
Simple Steps to Make Tres Leches Cake
Start by whisking eggs and sugar until light and airy, folding in the flour gently to keep the batter fluffy. Pour into a buttered pan and bake until golden and springy.
While the cake cools, mix the three milks until smooth. Poke holes all over the cooled cake to help it absorb every drop of the creamy syrup. Pour the mixture slowly and let it soak in fully.
Finish by whipping cold cream with sugar until stiff peaks form. Frost the entire cake generously, swirling the whipped cream over the top. Garnish with fresh berries for a final burst of color and flavor.
Tips & Tricks for Perfect Tres Leches Cake
Let the cake rest overnight in the fridge if you can — this helps it fully soak up the three milks for a melt-in-your-mouth bite every time. Be gentle when folding the egg whites into the batter to keep as much air as possible. Use very cold cream and a chilled bowl for the fluffiest whipped topping. Top with any seasonal fruit for a twist — mango, kiwi, or sliced peaches work beautifully too.
Keeping Your Tres Leches Cake Fresh
Store any leftover Tres Leches Cake covered in the refrigerator. It stays fresh and delicious for up to four days, tasting even better as the flavors meld. For best texture, avoid freezing, as the whipped cream can separate. Serve chilled straight from the fridge for the perfect cool, creamy bite on a warm day.
Tres Leches Cake Recipe
Ingredients
- 1/4 tsp salt
- 1 cup all-purpose flour or substitute 1:1 gluten-free flour
- 1 cup sugar divided (3/4 cup and 1/4 cup)
- 1 1/2 tsp baking powder
- 5 large eggs
- 1 tsp vanilla extract
- 1/3 cup whole milk
For the Syrup:
- 9 oz sweetened condensed milk
- 1/3 cup heavy whipping cream
- 12 oz evaporated milk
For the Frosting:
- 2 Tbsp granulated sugar
- 1 cup fresh berries for garnish (optional)
- 2 cups heavy whipping cream
Instructions
- Preheat oven to 350°F and generously butter a 9×13-inch casserole dish. Arrange three separate mixing bowls. In one bowl, sift together the flour, baking powder, and salt. In the other bowls, separate the egg whites from the yolks. Using an electric mixer, beat the egg yolks with 3/4 cup sugar on high speed until pale and thick, about 2 minutes, then blend in the whole milk and vanilla extract. Whip the egg whites on high until soft peaks form, then gradually add the remaining 1/4 cup sugar while mixing until stiff but not dry. Pour the yolk mixture into the dry ingredients, folding gently to combine. Carefully incorporate the beaten egg whites using a spatula until fully integrated. Transfer the batter to the prepared pan, smoothing the surface evenly. Bake for 30–35 minutes or until a toothpick inserted in the center emerges clean.
- For the soaking syrup, whisk together the evaporated milk, condensed milk, and heavy whipping cream in a large measuring cup or jug. Once the cake has cooled slightly, pierce the surface thoroughly with a fork. Gradually pour the milk mixture over the cake, ensuring it absorbs fully. Allow the cake to rest for at least 30 minutes, or cover and refrigerate overnight for deeper flavor.
- For the frosting, combine cold heavy whipping cream and granulated sugar in a chilled mixing bowl. Beat on high speed for about 1½–2 minutes until the cream is thick and spreadable. Evenly frost the cake with the whipped cream, smoothing it out with a spatula. Garnish with fresh berries if desired.
