What You’ll Love About This Recipe
This tres leches cake is a dreamy dessert that’s moist, creamy, and impossible to resist. You’ll love how easy it is to make, even if you’re new to baking.
- Rich and creamy texture – Soaked in three kinds of milk, every bite melts in your mouth.
- Simple ingredients – Uses pantry staples you probably already have on hand.
- Perfect for any occasion – Impress guests or treat yourself to a sweet, indulgent slice.
Recipe
Tres Leches Cake is a classic Latin American dessert known for its rich, moist texture. This sponge cake is soaked in a mixture of three milks—evaporated milk, condensed milk, and heavy cream—resulting in a decadent and creamy treat.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can sweetened condensed milk
- ¼ cup heavy cream
- Whipped cream and cinnamon for topping
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat egg yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla.
- Gradually fold the dry ingredients into the yolk mixture.
- In another bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar and beat until stiff peaks form.
- Gently fold the egg whites into the batter until just combined. Pour into the prepared dish.
- Bake for 25–30 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
- In a pitcher, mix evaporated milk, condensed milk, and heavy cream. Poke holes all over the cake with a fork, then slowly pour the milk mixture over it.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and a sprinkle of cinnamon.
Notes:
- Make sure the cake is fully cooled before adding the milk mixture to prevent sogginess.
- For best results, let the cake soak overnight for maximum absorption.
Equipment:
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer
- Whisk
- Fork
Time:
- Prep time: 20 minutes
- Cooking time: 30 minutes
- Chilling time: 4 hours
Cuisine: Latin American
Serving: 12 slices
Nutrition
This Tres Leches Cake is a rich and indulgent dessert. Here’s the nutritional breakdown per serving:
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbohydrates | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 420 | 18g | 10g | 120mg | 220mg | 55g | 1g | 40g | 8g |
What To Serve With It
I love pairing my tres leches cake with a fresh fruit compote, as the tartness balances the sweetness perfectly. A generous dollop of whipped cream on top adds a light, fluffy finish that’s hard to resist. It’s a simple combo that makes the cake feel even more special.
Fresh Fruit Compote
A burst of fresh flavors can really make your tres leches cake pop, and that’s where a simple fruit compote comes in. I love pairing the cake with a tangy-sweet mix of berries, peaches, or mangoes—just simmer them with a splash of lemon juice and a hint of sugar until they soften. The contrast between the creamy cake and bright fruit is irresistible. Plus, it’s easy to customize with whatever’s in season. Spoon it over slices or serve it on the side for dipping. Trust me, it’s a game-changer that balances richness with an invigorating bite.
Whipped Cream Topping
Whipped cream topping transforms a tres leches cake from delicious to unforgettable, adding a light, airy finish that perfectly complements its rich, milky base. I love how it balances the sweetness, making each bite feel like a cloud. For the best results, I chill my bowl and beaters first, then whip heavy cream with a touch of sugar and vanilla until stiff peaks form. Spread it generously over the cake, and let it soak in slightly. Serve it with fresh berries or a drizzle of caramel for extra flair—trust me, it’s worth the effort. Your guests will beg for seconds!
