Tres Leches Cake Recipe

Introduction

Tres Leches Cake is a moist and delicious dessert soaked in three types of milk, giving it a rich and creamy texture. This classic Latin American treat is perfect for celebrations or whenever you want an indulgent sweet treat.

Ingredients

• 1 cup all-purpose flour (or 1:1 gluten-free flour)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 large eggs
• ¾ cup sugar (divided)
• 1 tsp vanilla extract
• ⅓ cup whole milk
• 12 oz evaporated milk
• 9 oz sweetened condensed milk
• ⅓ cup heavy whipping cream
• 2 cups heavy whipping cream (for topping)
• Optional: Fresh berries for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Step 2: In a bowl, combine the flour, baking powder, and salt. Set this mixture aside.
3. Step 3: In a large bowl, beat the eggs and ¾ cup sugar together until the mixture is light and fluffy. Add the vanilla extract and mix well.
4. Step 4: Gradually add the dry flour mixture to the egg mixture alternately with the whole milk, stirring just until combined.
5. Step 5: Pour the batter into the prepared baking dish and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
6. Step 6: In a separate bowl, whisk together the evaporated milk, sweetened condensed milk, and ⅓ cup heavy whipping cream.
7. Step 7: Pierce the cooled cake all over with a fork. Slowly pour the milk mixture evenly over the cake, allowing it to soak in thoroughly.
8. Step 8: Whip the remaining 2 cups of heavy cream with a little sugar until stiff peaks form. Spread this whipped cream over the soaked cake.
9. Step 9: Chill the cake in the refrigerator for at least two hours before serving to let the flavors meld.

Tips & Variations

• For extra flavor, add a splash of rum or cinnamon to the milk mixture before pouring it over the cake.
• Use fresh berries or a sprinkle of cinnamon on top as a vibrant garnish.
• If you prefer a lighter topping, try whipped coconut cream instead of traditional heavy cream.

Storage

Store any leftover Tres Leches Cake covered in the refrigerator for up to 3 days. The cake is best enjoyed chilled. When ready to serve, you can let it sit at room temperature for 15 minutes. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives in this recipe?

While traditional Tres Leches relies on dairy milks, you can try using coconut milk or almond milk substitutes. Keep in mind that this will alter the flavor and texture slightly.

How do I know when the cake is fully soaked?

The cake is properly soaked when the milk mixture has been fully absorbed and the cake feels moist but not soggy. The pierced holes help distribute the milk evenly.

Tres Leches Cake Recipe

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4.5 from 135 reviews

This Tres Leches Cake is a rich and moist dessert soaked in a luscious three-milk mixture, topped with fluffy whipped cream, and optionally garnished with fresh berries. A classic Latin American treat that’s perfect for celebrations or any time you crave a creamy, indulgent cake.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American

Ingredients

Scale 1x2x3x

Cake:

• 1 cup all-purpose flour (or 1:1 gluten-free flour)
• 1 ½ tsp baking powder
• ¼ tsp salt
• 5 large eggs
• ¾ cup sugar (divided)
• 1 tsp vanilla extract
• ⅓ cup whole milk

Milk Mixture:

• 12 oz evaporated milk
• 9 oz sweetened condensed milk
• ⅓ cup heavy whipping cream

Topping:

• 2 cups heavy whipping cream (for topping)
• Additional 2 tbsp sugar (for whipping cream, if desired)
• Optional: Fresh berries for garnish

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt; set this mixture aside.
3. Beat eggs and sugar: In a large bowl, use an electric mixer to beat the eggs and ¾ cup of sugar together until the mixture is light, fluffy, and pale in color. Add the vanilla extract and mix to combine.
4. Combine wet and dry: Gradually add the dry ingredients to the egg mixture in alternating additions with the whole milk, mixing until just combined without overmixing to keep the batter airy.
5. Bake the cake: Pour the batter into the prepared baking dish and smooth the top. Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
6. Prepare milk soak: In a separate bowl, whisk together evaporated milk, sweetened condensed milk, and ⅓ cup heavy whipping cream until fully blended.
7. Soak the cake: Using a fork, pierce the cooled cake multiple times to allow better absorption. Slowly pour the milk mixture evenly over the entire cake, allowing it to soak in.
8. Whip the topping: In a clean bowl, whip the remaining 2 cups heavy whipping cream with additional sugar (about 2 tbsp or to taste) until stiff peaks form.
9. Top and chill: Spread the whipped cream evenly over the soaked cake. Optionally, garnish with fresh berries. Refrigerate the cake for at least two hours to fully absorb and chill before serving.

Notes

• Make sure the cake is completely cooled before adding the milk mixture to prevent it from becoming soggy.
• Use a fork or skewer to pierce the cake thoroughly so the milk soak penetrates evenly.
• For a lighter topping, you can fold in some mascarpone or cream cheese with the whipped cream.
• Store the cake refrigerated and consume within 3-4 days for optimal freshness.
• Fresh berries add a nice tart contrast but are optional depending on preference and season.

Keywords: Tres Leches Cake, three milk cake, Latin dessert, moist cake, baked cake, whipped cream topping