Tres Leches Cake offers a unique and irresistible texture—light and airy on the outside, decadently soaked and creamy inside. It’s easy to make and ideal for making ahead, as the flavor improves with time in the fridge. Whether you’re serving it for a holiday, birthday, or casual dinner, this cake is guaranteed to impress with its simple ingredients and rich taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Eggs (separated)
Granulated sugar
Whole milk
Vanilla extract
Evaporated milk
Sweetened condensed milk
Heavy cream
Whipped cream (for topping)
Ground cinnamon or fresh fruit (optional garnish)
Directions
Preheat the oven and grease a rectangular baking dish.
In a bowl, whisk together flour, baking powder, and salt.
Separate the eggs. Beat the egg yolks with sugar until pale and thick. Add milk and vanilla extract.
Gently fold in the dry ingredients to the egg yolk mixture.
In a separate bowl, beat egg whites until stiff peaks form. Gradually fold into the batter.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean.
Let the cake cool completely, then poke holes all over the surface using a fork or skewer.
In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream. Pour the milk mixture evenly over the cooled cake.
Refrigerate the cake for at least 4 hours or overnight to allow it to absorb the milk.
Before serving, top with whipped cream and garnish with cinnamon or fruit if desired.
Servings and timing
This recipe makes about 12 servings. Prep time: 20 minutes Bake time: 25–30 minutes Chill time: 4+ hours (best overnight) Total time: approximately 5 hours
Variations
Coconut Tres Leches: Replace some of the milk with coconut milk and top with toasted coconut flakes.
Chocolate Tres Leches: Add cocoa powder to the cake batter and use chocolate milk in the soaking mixture.
Spiced Version: Add ground cinnamon or nutmeg to the batter for a warm, spiced flavor.
Fruit Topping: Garnish with fresh berries, mango, or peaches for a fresh contrast.
Coffee Infused: Add a splash of brewed coffee to the milk mixture for a mocha twist.
Storage/Reheating
Store Tres Leches Cake covered in the refrigerator for up to 4–5 days. It’s best served cold, so no reheating is necessary. In fact, the flavor and texture improve after chilling. Avoid freezing, as the soaked texture may not hold up well when thawed.
FAQs
What does “tres leches” mean?
“Tres leches” is Spanish for “three milks,” referring to the trio of milks used to soak the cake.
Can I make this cake ahead of time?
Yes, in fact, it’s best made a day ahead to allow the milk mixture to fully soak in.
Is Tres Leches Cake supposed to be soggy?
It should be moist and soaked but not mushy. The sponge cake base holds the liquid well while maintaining structure.
Can I use a boxed cake mix?
Yes, but a homemade sponge cake absorbs the milk mixture better and offers superior texture.
Can I use non-dairy milk?
You can substitute with coconut milk, almond milk, or oat milk, though the flavor and creaminess will vary.
What kind of whipped topping works best?
Homemade whipped cream made from heavy cream and a touch of sugar gives the best texture and flavor.
Can I freeze Tres Leches Cake?
It’s not recommended as freezing can affect the cake’s soaked texture and make it watery when thawed.
Can I use low-fat milk options?
Full-fat versions are best for richness, but you can use low-fat milk with slightly lighter results.
What’s the best pan to use?
A 9×13-inch rectangular baking dish is standard and works well for soaking and serving.
Can I use other flavors?
Yes, you can flavor the cake or milk mixture with almond extract, citrus zest, or coffee for a unique twist.
Conclusion
Tres Leches Cake is a timeless dessert that combines simplicity with indulgence. Its ultra-moist texture, creamy richness, and light whipped topping make it an unforgettable treat for any occasion. Whether you stick to the classic recipe or try a flavorful variation, this beloved cake is sure to become a favorite at your table.
Tres Leches Cake is a classic Latin American sponge cake soaked in a rich mixture of evaporated milk, sweetened condensed milk, and heavy cream. It’s ultra-moist, creamy, and topped with whipped cream for a decadent, crowd-pleasing dessert.
Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs, separated
1 cup granulated sugar
1/3 cup whole milk
1 teaspoon vanilla extract
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1/2 cup heavy cream
2 cups whipped cream (for topping)
Ground cinnamon or fresh fruit (optional, for garnish)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, whisk together flour, baking powder, and salt.
Separate the eggs. Beat egg yolks with sugar until pale and thick.
Stir in milk and vanilla extract to the yolk mixture.
Gently fold in the dry ingredients until just combined.
In a separate bowl, beat egg whites until stiff peaks form.
Gradually fold the egg whites into the batter.
Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
Let the cake cool completely, then poke holes all over the surface with a fork or skewer.
In a bowl, whisk together evaporated milk, sweetened condensed milk, and heavy cream.
Slowly pour the milk mixture over the cake, letting it soak in completely.
Cover and refrigerate for at least 4 hours or overnight.
Before serving, spread whipped cream on top and garnish with cinnamon or fruit if desired.
Notes
Best made a day ahead to allow the cake to fully absorb the milk mixture.Do not freeze; freezing may affect the soaked texture.Use homemade whipped cream for best flavor and texture.For flavor variations, add coconut milk, cocoa, or spices.Store covered in the refrigerator for up to 5 days.
