Tres Leches Cake

Why You’ll Love This Recipe

Tres Leches Cake is a beloved Latin American dessert known for its soft, sponge-like texture soaked in a rich blend of three milks—evaporated milk, sweetened condensed milk, and heavy cream. Topped with whipped cream and often garnished with fruit or cinnamon, this ultra-moist cake is sweet, light, and utterly indulgent. Perfect for birthdays, holidays, or anytime you want a crowd-pleasing dessert.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:
all-purpose flour
baking powder
salt
eggs
granulated sugar
vanilla extract
whole milk

For the milk soak:
sweetened condensed milk
evaporated milk
heavy cream

For the topping:
whipping cream
powdered sugar
vanilla extract
ground cinnamon (optional)
fresh fruit (optional)

directions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a bowl, sift together flour, baking powder, and salt. Set aside.

In a large bowl, beat the egg yolks and sugar until pale and thick. Mix in milk and vanilla.

Gently fold in the flour mixture until just combined.

In another bowl, beat egg whites to stiff peaks. Gently fold them into the batter.

Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool slightly. Using a fork or skewer, poke holes all over the surface.

Whisk together sweetened condensed milk, evaporated 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.

For the topping, beat whipping cream with powdered sugar and vanilla extract until soft peaks form. Spread over the chilled cake.

Sprinkle with cinnamon or top with fruit if desired.

Servings and timing

This recipe serves 12–15 people.
Preparation time: 20 minutes
Baking time: 25–30 minutes
Soaking and chilling time: 4–8 hours
Total time: 5–9 hours

Variations

Add a splash of rum or brandy to the milk mixture for extra depth.
Use coconut milk instead of heavy cream for a tropical twist.
Top with sliced strawberries, peaches, or mangoes.
Infuse the whipped topping with lime or orange zest.

storage/reheating

Store Tres Leches Cake covered in the refrigerator for up to 5 days.
This dessert is best served cold and does not require reheating.
Freezing is not recommended due to the delicate texture and dairy content.

FAQs

Why is it called “Tres Leches”?
Because it’s soaked in three types of milk: sweetened condensed, evaporated, and heavy cream.

Is the cake supposed to be soggy?
It’s meant to be moist and saturated, but not mushy—using the right sponge base helps it hold shape.

Can I make it ahead of time?
Yes, it’s even better when made a day in advance to allow full soaking.

Can I use a boxed cake mix?
Yes, but a homemade sponge cake absorbs the milk better and holds its texture.

What toppings go well with Tres Leches Cake?
Whipped cream, fresh berries, cinnamon, or caramel drizzle all pair beautifully.

Is this cake very sweet?
Yes, but the whipped cream topping helps balance the richness.

Conclusion

Tres Leches Cake is a classic dessert that delivers incredible flavor and a melt-in-your-mouth texture with every bite. Moist, creamy, and just the right amount of sweet, it’s a timeless favorite that’s sure to become a staple for your most special occasions or simply when you want to treat yourself.

Print