Tres Leches Cake Recipe
Tres Leches Cake is a heavenly treat that stands out for its rich, moist texture and delightful sweetness. What makes this cake so unique is the luxurious combination of three types of milk—evaporated milk, sweetened condensed milk, and whole milk—that completely soak into the fluffy sponge, creating an irresistibly soft and melt-in-your-mouth dessert. Each bite is filled with a creamy, airy texture that complements the lightness of the cake, making it a crowd favorite for any occasion.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, yet the ingredients work together to create an indulgent masterpiece. For the cake itself, you’ll need basic staples like all-purpose flour, eggs, and sugar, which help form the light and spongy base. The separation of egg whites from yolks is key here, as it allows the cake to reach the perfect level of fluffiness when whipped and folded. Whole milk and vanilla extract infuse a subtle sweetness and warmth, rounding out the cake’s flavor.
The milk mixture, the star of the show, combines evaporated milk, sweetened condensed milk, and a bit of whole milk. This trifecta of creamy liquids is what transforms the simple cake into the luscious Tres Leches.
For the topping, heavy whipping cream is sweetened with powdered sugar and vanilla, then whipped into soft peaks. This velvety topping adds a smooth, airy layer to balance the rich milk-soaked cake. Finally, a sprinkle of ground cinnamon provides a warm, fragrant finishing touch.
Step-by-Step Instructions
Preparing the Cake Batter
Start by whisking together the flour, baking powder, and salt in a medium bowl. Separating the eggs is crucial to creating a delicate, light batter. In one bowl, beat the egg yolks with ¾ cup of sugar until they turn a pale yellow and slightly thick. This process not only adds sweetness but also gives the cake its signature moist texture. The combination of vanilla extract and whole milk added to the yolk mixture introduces a gentle flavor that enhances the richness of the cake.
Meanwhile, in another bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar while continuing to beat, creating a glossy and stable meringue. This step is vital to achieving the desired light and fluffy consistency. Gently folding the egg whites into the flour mixture ensures the batter remains airy, avoiding any heaviness.
Baking the Cake to Perfection
Once your batter is prepared, pour it into an ungreased pan and spread it evenly to ensure an even bake. Bake the cake at 350°F for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and slightly springy to the touch. Allow it to cool completely before proceeding to the next step, as this ensures the milk mixture can be fully absorbed without making the cake soggy.
Adding the Milk Mixture
This step is where the magic happens. Once the cake has cooled, use a fork to gently poke holes across the surface, allowing the milk mixture to seep into every part of the cake. The milk mixture, made by whisking together evaporated milk, sweetened condensed milk, and whole milk, is then carefully drizzled over the top. Be sure to pour slowly and evenly, paying special attention to the edges. As the cake absorbs the milk, it transforms into the luscious, moist Tres Leches we know and love.
Chilling and Topping the Cake
To achieve the best results, refrigerate the cake for at least an hour, or ideally overnight. This allows the milk mixture to fully soak in, ensuring that every bite is filled with creamy goodness. Once the cake has chilled, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this fluffy topping evenly over the cake, creating a smooth, pillowy layer. Finally, sprinkle a dusting of cinnamon over the top for a hint of warmth and spice. Freshly sliced strawberries are the perfect garnish to add a burst of color and freshness to the dish.
Recipe Tips & Frequently Asked Questions
Avoid Overmixing the Batter:
Be gentle when folding the egg whites into the batter to maintain its light and airy texture.
Even Milk Absorption:
Make sure to poke enough holes in the cake and pour the milk mixture slowly for even absorption.
Stable Whipped Topping:
Chill the bowl and beaters before whipping the cream for the best results.
Can I make this cake ahead of time?
Yes, this cake is actually better when made ahead, as the milk needs time to soak in.
How long will Tres Leches Cake last in the fridge?
It can last up to 4 days when stored properly.
Can I use other types of milk or substitutes?
Yes, you can experiment with dairy alternatives like coconut milk for a different flavor.
Why did my cake turn out too dense or soggy?
Overmixing or underbaking can result in a dense cake, while too much milk mixture can make it soggy.
What to Serve With This Recipe
While Tres Leches Cake is delightful on its own, it pairs beautifully with fresh berries, especially strawberries or raspberries. A drizzle of caramel sauce or a handful of toasted coconut adds a new layer of flavor and texture. To balance the richness of the cake, consider serving it alongside a warm cup of coffee or a refreshing iced latte. A glass of cold milk also makes for a classic pairing, perfectly complementing the cake’s creamy sweetness.
Storage and Leftover Tips
Store the Tres Leches Cake in the refrigerator, covered with plastic wrap or in an airtight container. The cake stays fresh for up to 4 days. If you have leftovers, you can freeze the cake without the whipped topping for up to 2 months. When freezing, wrap the cake tightly in plastic wrap and place it in a freezer-safe container. When ready to serve, thaw the cake in the refrigerator overnight, then whip up a fresh batch of whipped cream to top it off.
To elevate your Tres Leches Cake for special occasions, consider garnishing it with a variety of toppings. Fresh fruit like berries, mango slices, or even pomegranate seeds bring vibrant color and a touch of tartness that balances the sweetness of the cake. For an extra indulgence, drizzle caramel or chocolate sauce over each slice just before serving. This cake is also a wonderful choice for celebrations—it’s stunning enough to be the centerpiece at a dinner party but simple enough to enjoy with family during a casual gathering.
Ingredients
Cake:
1 cup granulated sugar, divided
5 large eggs, separated
1 cup all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/3 cup whole milk
1 teaspoon vanilla extract
Milk Mixture:
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/4 cup whole milk
Whipped Topping:
1 pint heavy whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla extract
Ground cinnamon, for sprinkling
Instructions
Preheat your oven to 350°F.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Separate the egg whites and yolks into two additional bowls.
Beat the egg yolks with ¾ cup of sugar at high speed until the mixture turns a pale yellow and slightly thickens. Stir in the vanilla extract and whole milk, then fold this mixture gently into the dry ingredients. Be careful not to overmix to maintain a light texture.
Next, use an electric mixer to whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar while continuing to beat until stiff peaks develop. Carefully fold the whipped egg whites into the batter, making sure to incorporate the mixture without deflating the egg whites.
Pour the batter into an ungreased baking pan, spreading it evenly. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely before proceeding.
To prepare the milk mixture, stir together the evaporated milk, sweetened condensed milk, and whole milk in a bowl. Once the cake is fully cooled, use a fork to poke small holes across the surface. Gradually drizzle the milk mixture evenly over the cake, paying special attention to the edges to ensure full absorption. Place the cake in the fridge for at least an hour or, for best results, overnight.
Meanwhile, prepare the whipped topping by beating the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped topping evenly over the chilled cake, and finish with a light dusting of ground cinnamon. Serve with freshly raspberries, if desired.
Tres Leches Cake Recipe
Ingredients
Cake:
- 1 cup granulated sugar divided
- 5 large eggs separated
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Milk Mixture:
- 12 oz can evaporated milk
- 14 oz can sweetened condensed milk
- 1/4 cup whole milk
Whipped Topping:
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Ground cinnamon for sprinkling
Instructions
- Preheat your oven to 350°F.
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Separate the egg whites and yolks into two additional bowls.
- Beat the egg yolks with ¾ cup of sugar at high speed until the mixture turns a pale yellow and slightly thickens. Stir in the vanilla extract and whole milk, then fold this mixture gently into the dry ingredients. Be careful not to overmix to maintain a light texture.
- Next, use an electric mixer to whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup of sugar while continuing to beat until stiff peaks develop. Carefully fold the whipped egg whites into the batter, making sure to incorporate the mixture without deflating the egg whites.
- Pour the batter into an ungreased baking pan, spreading it evenly. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool completely before proceeding.
- To prepare the milk mixture, stir together the evaporated milk, sweetened condensed milk, and whole milk in a bowl. Once the cake is fully cooled, use a fork to poke small holes across the surface. Gradually drizzle the milk mixture evenly over the cake, paying special attention to the edges to ensure full absorption. Place the cake in the fridge for at least an hour or, for best results, overnight.
- Meanwhile, prepare the whipped topping by beating the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread the whipped topping evenly over the chilled cake, and finish with a light dusting of ground cinnamon. Serve with freshly raspberries, if desired.
Notes
- Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.
- Make Ahead Instructions:
- Tres Leches Cake can be made 1-2 days in advance.
- It’s best to make it the night before to allow ample time for the cake to soak up the milk mixture.
- Freezing Instructions:
- The baked and cooled cake can be frozen for up to 3 months if covered well.
- Thaw overnight in the fridge before adding the milk mixture.