Tres Leches Cake Recipe

Tres Leches Cake Recipe

This authentic tres leches cake recipe delivers a light, airy sponge cake soaked in a decadent trio of milks and topped with whipped cream. Perfect for celebrations or weeknight cravings, this Mexican inspired dessert balances sweetness and richness. Learn how to make this crowd pleasing classic with step by step instructions, pro tips, and a luscious presentation.

Description

Tres Leches Cake Recipe (or pastel de tres leches) is a beloved Latin American dessert renowned for its ultra moist texture and creamy sweetness. The name translates to “three milks cake,” referencing the signature soaking liquid made from evaporated milk, sweetened condensed milk, and heavy cream. This tres leches cake recipe stays true to tradition while simplifying the process for home bakers.

The History of Tres Leches Cake

Though its exact origins are debated, tres leches cake gained popularity in Mexico and Central America in the 20th century. Its invention is often linked to Nestlé’s marketing campaigns promoting canned milk products. Today, it’s a staple at birthdays, holidays, and family gatherings.

Why This Recipe Works

Light Sponge Cake Base: A fluffy vanilla sponge cake absorbs the milk mixture without becoming soggy.
Perfect Milk Ratio: The blend of three milks ensures richness without overwhelming sweetness.
Make Ahead Friendly: The cake improves with chilling, making it ideal for prepping ahead.

Step by Step Breakdown

This tres leches cake recipe involves three stages: baking the sponge, soaking it in the milk mixture, and topping it with whipped cream. Key steps include whipping egg whites for volume, poking holes for maximum absorption, and chilling for at least 4 hours.

Serving Suggestions

Serve chilled with fresh berries, a sprinkle of cinnamon, or toasted coconut. Pair with coffee or a drizzle of dulce de leche for extra indulgence.

Storage Tips

Store leftovers in the fridge for up to 3 days. Avoid freezing, as the texture may become watery.

Ingredients

For the Sponge Cake:

1 ½ cups (190g) all purpose flour
1 tsp baking powder
¼ tsp salt
5 large eggs (separated)
1 cup (200g) granulated sugar
1 tsp vanilla extract
⅓ cup whole milk

For the Tres Leches Mixture:

1 (12oz) can evaporated milk
1 (14oz) can sweetened condensed milk
½ cup heavy cream

For the Topping:

1 ½ cups heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract
Ground cinnamon or fresh berries (optional garnish)

Instructions

1. Bake the Sponge Cake:

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Whisk flour, baking powder, and salt in a bowl.
Beat egg yolks, ¾ cup sugar, and vanilla until pale. Stir in milk.
In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining ¼ cup sugar; beat until stiff.
Fold egg whites into yolk mixture. Gently fold in dry ingredients.
Pour batter into pan. Bake 25–30 minutes until golden. Cool 10 minutes.

2. Prepare the Tres Leches Mixture:

Whisk evaporated milk, condensed milk, and heavy cream in a pitcher.
Poke holes all over the cake with a fork. Slowly pour the milk mixture over the cake. Refrigerate 4+ hours.

3. Add the Topping:

Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Spread over the chilled cake.
Dust with cinnamon or top with berries. Slice and serve.

Notes

Room Temperature Eggs: Ensure eggs are at room temperature for optimal volume.
Soaking Tip: Let the milk mixture soak into the cake gradually for even saturation.
Variations: Add 1 tbsp rum to the milk mixture or layer with caramelized fruit.