A deliciously moist and rich traditional Mexican dessert that combines light sponge cake soaked in three types of milk and topped with fresh whipped cream. This Tres Leches Cake is perfect for celebrations or as a special treat that’s sure to impress your guests with its unique texture and sweet, creamy flavor.
Why You’ll Love This Recipe
This Tres Leches Cake is a crowd-pleasing dessert that offers the perfect balance of sweetness and creaminess. The cake itself is light and airy, creating the ideal base for absorbing the three-milk mixture without becoming soggy. Each bite delivers a burst of sweet, milky flavor with the delicate texture of the cake. It’s an impressive dessert that’s actually quite simple to make, requiring basic ingredients you might already have in your pantry. Whether you’re serving it for a special occasion or simply want to try something new, this Tres Leches Cake is sure to become a favorite in your recipe collection.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour forms the foundation of this cake, providing structure while still allowing for a tender crumb that’s perfect for soaking up the milk mixture.
Baking powder acts as the leavening agent, helping the cake rise and creating that light, airy texture essential for a proper Tres Leches Cake.
Salt balances the sweetness and enhances all the other flavors in the cake, creating a more complex and satisfying taste.
Eggs provide structure, moisture, and richness to the cake. The five eggs called for in this recipe create that distinctive sponge-like texture that’s able to hold an impressive amount of liquid without falling apart.
Granulated sugar sweetens the cake batter and helps create a tender crumb when beaten with the eggs.
Whole milk is one of the three “leches” (milks) that give this cake its name and distinctive moisture.
Evaporated milk is the second “leche,” adding richness with its concentrated dairy flavor and creamy texture.
Sweetened condensed milk provides the third “leche” and brings an irresistible sweetness and velvety texture to the soaking liquid.
Vanilla extract adds a warm, aromatic flavor that enhances the overall taste of the cake.
Heavy cream forms the base of the light, fluffy topping that crowns this decadent dessert.
Powdered sugar sweetens the whipped cream topping while keeping it smooth and stable.
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat eggs and sugar until light and fluffy.
- Gradually add the flour mixture, mixing gently until combined. Add vanilla extract and mix.
- Pour batter into prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is baking, mix together whole milk, evaporated milk, and sweetened condensed milk in a separate bowl.
- Once the cake is done, poke holes all over the top with a fork, then pour the milk mixture evenly over the cake.
- Let the cake soak for 30 minutes to 1 hour, then whip the heavy cream and powdered sugar together until stiff peaks form.
- Spread whipped cream over the cake and refrigerate before serving.
Servings and Timing
This Tres Leches Cake recipe yields 12 generous servings, making it perfect for family gatherings or parties. The preparation takes about 15 minutes, with an additional 30 minutes of baking time. You’ll need to allow at least 30 minutes to 1 hour for the cake to soak up the milk mixture, plus additional time for refrigeration before serving. In total, expect around 1 hour and 30 minutes from start to finish, though the actual hands-on time is only about 45 minutes. Each serving contains approximately 450 calories.
Variations
Coconut Tres Leches: Replace the whole milk with coconut milk and sprinkle toasted coconut flakes over the whipped cream topping.
Chocolate Tres Leches: Add 1/4 cup of cocoa powder to the cake batter and sprinkle the finished cake with chocolate shavings.
Cinnamon Tres Leches: Add 1 teaspoon of ground cinnamon to the cake batter and sprinkle additional cinnamon on top of the whipped cream.
Fruit-Topped Tres Leches: Decorate the top with fresh berries, sliced mangoes, or peaches for a fruity variation.
Coffee Tres Leches: Add 1 tablespoon of instant coffee to the milk mixture for a mocha-flavored cake.
Storage/Reheating
Tres Leches Cake is best stored covered in the refrigerator, where it will keep well for up to 4 days. The cake actually improves after the first day as the flavors meld together and the milk mixture fully saturates the cake.
For the best taste and texture, serve the cake cold directly from the refrigerator. Tres Leches Cake is not typically reheated, as the heat would affect the whipped cream topping and potentially make the cake too soggy.
If you want to make this cake ahead of time, you can prepare the cake base and soak it in the milk mixture up to 24 hours in advance, then add the whipped cream topping shortly before serving.
Freezing is not recommended as the thawing process will affect the delicate texture of the cake and cause the whipped cream to break down.
FAQs
Why is my Tres Leches Cake soggy?
Tres Leches Cake is supposed to be very moist, but not soggy. If your cake is too wet, you may have used too much of the milk mixture or not allowed the cake to cool completely before soaking. Make sure to follow the milk proportions exactly and allow the cake to cool fully before adding the milk mixture.
Can I make Tres Leches Cake ahead of time?
Yes, Tres Leches Cake actually improves with time as the flavors meld together. You can make it up to 24 hours in advance and store it in the refrigerator. For the best presentation, consider adding the whipped cream topping shortly before serving.
What’s the best way to poke holes in the cake?
A fork works well for creating small holes that allow the milk mixture to penetrate the cake. If you want more even distribution, you can use a wooden skewer or a thin chopstick. Make holes about half an inch apart across the entire cake.
Can I use cake mix instead of making the cake from scratch?
While traditional Tres Leches Cake is made from scratch, you can use a white or vanilla cake mix as a shortcut. Choose a lighter, less buttery cake mix for best results, as the cake needs to absorb a significant amount of liquid.
Why didn’t my cake absorb all the milk mixture?
If there’s excess milk mixture pooling around your cake, it could be that your cake is too dense or that you added the mixture too quickly. Make sure your cake has the light, spongy texture needed to absorb liquid, and pour the milk mixture slowly, allowing it to absorb as you go.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should spring back when lightly pressed, and the edges will begin to pull away from the sides of the pan slightly.
Can I use low-fat or non-dairy milk alternatives?
Traditional Tres Leches Cake uses whole milk, evaporated milk, and sweetened condensed milk for the richest flavor and texture. While you can substitute low-fat options, the cake won’t be as rich. Non-dairy alternatives like coconut milk or almond milk can work, though the flavor and texture will be different.
Why did my whipped cream topping deflate?
Whipped cream can deflate if it’s overbeaten or if it’s been sitting out at room temperature too long. Make sure to beat just until stiff peaks form and keep the cake refrigerated to maintain the stability of the whipped cream.
Can I add fruit to my Tres Leches Cake?
Absolutely! Fresh berries, sliced peaches, or mangoes make excellent toppings for Tres Leches Cake. Add them just before serving to prevent them from making the whipped cream soggy.
How long should I let the cake soak in the milk mixture?
Allow the cake to soak for at least 30 minutes to 1 hour before adding the whipped topping. For the best texture and flavor, some bakers prefer to let it soak overnight in the refrigerator, which gives the cake time to fully absorb the milk mixture.
Conclusion
This Tres Leches Cake is the perfect balance of simplicity and indulgence. The light, airy sponge cake soaks up the sweet, creamy milk mixture, creating a dessert that’s incredibly moist without being soggy. Topped with a cloud of vanilla-scented whipped cream, it’s a dessert that feels special enough for celebrations but simple enough to make any time you’re craving something sweet.
What makes this cake truly special is how it transforms over time. While delicious right after preparation, it reaches its peak after a few hours in the refrigerator when the flavors have had time to meld together. The best part is that you can make it ahead of time, making it perfect for entertaining.
Whether you’re introducing yourself to Latin American desserts or adding to your repertoire of beloved recipes, this Tres Leches Cake is sure to become a favorite that family and friends will request again and again.
Print
Classic Tres Leches Cake
A creamy and delicious tres leches cake soaked with three types of milk and topped with whipped cream.
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1/2 cup evaporated milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat eggs and sugar until light and fluffy.
- Gradually add the flour mixture, mixing gently until combined. Add vanilla extract and mix.
- Pour batter into prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is baking, mix together whole milk, evaporated milk, and sweetened condensed milk in a separate bowl.
- Once the cake is baked, poke holes all over the top with a fork, then pour the milk mixture evenly over the cake.
- Let the cake soak for 30 minutes to 1 hour, then whip the heavy cream and powdered sugar together until stiff peaks form.
- Spread whipped cream over the cake and refrigerate before serving.
Notes
- For best flavor, refrigerate the cake for several hours to allow the milk to fully soak in.
- You can add a sprinkle of cinnamon or garnish with fresh fruits for a decorative touch.
- Serve chilled for the most authentic experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 24 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 120 mg
