Tres Leches Cake
Ridiculously moist. Incredibly easy. Absolutely irresistible.
If you’ve never tried Tres Leches Cake, get ready to meet your new favorite dessert! This ultra-light sponge cake gets drenched in a dreamy three-milk mixture, making every bite melt in your mouth. Topped with fluffy whipped cream and a sprinkle of cinnamon, it’s the perfect balance of sweetness and richness. Whether you’re celebrating or just craving something special, this classic Latin American treat is guaranteed to impress.
One bite, and you’ll understand why it’s a must-make!
Tres Leches Cake Recipe
A classic Latin American dessert featuring a light, airy sponge cake soaked in a sweet three-milk mixture, then topped with fluffy whipped cream and cinnamon.
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Servings: 12
Calories: 435kcal
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- ¼ cup whole milk
For the Whipped Topping:
- 1 pint heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- Ground cinnamon, for garnish
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch metal baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat egg yolks with ¾ cup sugar on high speed until pale and fluffy. Stir in the milk and vanilla.
- Gently fold the egg yolk mixture into the flour mixture until just combined.
Beat the Egg Whites:
- In a separate clean bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining ¼ cup sugar and continue beating until stiff peaks form.
- Carefully fold the beaten egg whites into the batter until fully incorporated.
Bake the Cake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
Soak the Cake:
- In a small bowl, whisk together evaporated milk, sweetened condensed milk, and whole milk.
- Use a fork to poke holes all over the cooled cake. Slowly pour the milk mixture evenly over the cake, ensuring it absorbs fully.
- Refrigerate for at least 1 hour, preferably overnight, to enhance flavor.
Prepare the Whipped Topping:
- Beat heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
- Spread the whipped topping evenly over the soaked cake.
Garnish & Serve:
- Sprinkle cinnamon over the top. Serve chilled, optionally with fresh strawberries. Enjoy!
Nutrition
Calories: 435kcal | Carbohydrates: 52g | Protein: 10g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 153mg | Sodium: 172mg | Potassium: 347mg | Sugar: 42g | Calcium: 244mg | Iron: 2mg
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Storage & Make-Ahead Tips:
- Refrigeration: Keep covered in the fridge for 3-5 days.
- Make-Ahead: Prepare a day in advance for better milk absorption.
- Freezing: Freeze the plain baked cake for up to 3 months; thaw overnight before adding the milk mixture.
Let me know if you’d like any further adjustments!