This irresistible Tres Leches Cake delivers pure indulgence in every heavenly bite. Soaked in three types of milk, this ultra-moist Mexican dessert transforms a simple vanilla sponge into something truly extraordinary. Taking just over 2 hours from start to finish, the result is a cloud-like confection that melts in your mouth. With 433 calories per serving, this traditional treat strikes the perfect balance between rich flavors and light, airy texture – making it an ideal finale for any special occasion.
Ingredients for Classic Tres Leches Cake
- For the Cake Base: 1 cup all-purpose flour, 1½ tsp baking powder, ¼ tsp salt (ensure they’re well-combined for a perfect rise)
- Egg Mixture: 5 large eggs (separated), 1 cup granulated sugar (divided), ⅓ cup whole milk, 1 tsp vanilla extract (room temperature ingredients work best)
- Milk Soak Blend: 1 can evaporated milk, 1 can sweetened condensed milk, ¼ cup whole milk (creates the signature moisture)
- Topping: 1 pint heavy whipping cream, 3 Tbsp powdered sugar, ½ tsp vanilla extract, ground cinnamon (for the finishing touch)
Step-by-Step Instructions
- Preparation: Heat oven to 350°F. Mix dry ingredients in a medium bowl.
- Egg Base: Beat yolks with ¾ cup sugar until pale. Add milk and vanilla, then combine with flour mixture gently.
- Meringue Magic: Whip egg whites, gradually adding remaining sugar until stiff peaks form. Fold into batter carefully.
- Baking Time: Pour into an ungreased pan and bake 25-35 minutes until a toothpick comes out clean.
- Milk Infusion: After cooling, poke holes throughout and pour combined milk mixture evenly.
- Final Touch: Refrigerate minimum 1 hour, then top with whipped cream mixture and dust with cinnamon.
Cooking Techniques
The magic of this Tres Leches cake comes from properly whipping your egg whites! For the fluffiest cake, beat them until they form stiff peaks – you’ll know they’re ready when you lift your beater and the peaks stand straight up. Take your time folding them into the batter with gentle, sweeping motions to keep all that wonderful air inside. A light touch here makes all the difference between a dense cake and one that’s wonderfully airy.
Storage Tips
Since this cake is soaked in milk, it needs to stay cold! Keep it in your fridge, covered well with plastic wrap or in an airtight container. It actually gets better after a day or two as the milks settle in. You can enjoy it for up to 4 days – if it lasts that long! Just add the whipped topping right before serving to keep it fresh and fluffy.
Serving Suggestions
While this cake is totally perfect on its own, you can dress it up in so many fun ways! Fresh strawberries are a classic choice, but try it with raspberries or peaches too. A drizzle of caramel sauce makes it extra special, or sprinkle some toasted coconut on top for a tropical twist. Serve it nice and cold straight from the fridge – it’s so refreshing! Each slice should show off those beautiful milk-soaked layers, topped with a cloud of whipped cream.
Helpful Tips
Don’t grease your cake pan – this helps the cake climb up the sides as it bakes. When pouring the milk mixture, go slowly and aim for the edges too, not just the middle. If some milk pools on top, don’t worry! It will all soak in while it rests. For the prettiest slices, clean your knife between cuts and dip it in hot water – this helps create those perfect edges that show off all the lovely layers.
Tres Leches Cake
Equipment
- Electric mixer
- Mixing bowls
- baking pan
- Fork
Ingredients
Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs separated
- 1 cup granulated sugar divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Milk Mixture
- 12 ounce evaporated milk
- 14 ounce sweetened condensed milk
- 1/4 cup whole milk
Whipped Topping
- 1 pint heavy whipping cream
- 3 Tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- ground cinnamon for topping
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl combine flour, baking powder, and salt.
- Separate the eggs into two other mixing bowls.
- Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine.
- Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don’t over-mix).
- Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar.
- Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.
- Pour batter into un-greased pan and smooth it into an even layer.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and allow cake to cool completely.
- Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl.
- Once the cake has cooled use a fork to poke holes all over the top of the cake.
- Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around.
- Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
- In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks.
- Smooth over the top of the cake.
- Sprinkle cinnamon on top.
- Serve with fresh sliced strawberries, if desired. Enjoy!
