Description
Tres Leches Cake is a classic Latin American dessert known for its moist, airy sponge cake soaked in three types of milk — evaporated milk, sweetened condensed milk, and heavy cream. This luscious cake offers a melt-in-your-mouth texture and rich, creamy flavor, perfect for any occasion, from casual family dinners to festive celebrations. Easy to customize with toppings or variations, and ideal for making ahead, this recipe guides you step-by-step to achieving the authentic and irresistible Tres Leches Cake every time.
Ingredients
Scale
For the Sponge Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 5 large eggs, separated
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
For the Three Milk Soak
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream
For the Topping
- 1 cup heavy cream
- 2 tablespoons sugar (for whipping the cream)
- Optional: cinnamon or fresh fruit for garnish
Instructions
- Prepare Your Cake Batter: Preheat your oven to 350°F (175°C) and lightly grease your baking pan. In a bowl, sift together the all-purpose flour and baking powder. In a separate large bowl, beat the egg yolks with half of the sugar until light and fluffy. In another bowl, whip the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks form. Gently fold the dry ingredients and vanilla extract into the yolk mixture, then carefully fold in the whole milk. Finally, fold in the egg whites slowly to avoid deflating the batter.
- Bake the Sponge Cake: Pour the batter evenly into the prepared pan. Bake for about 30-35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. The edges should pull away slightly from the pan. Remove from oven and allow the cake to cool completely.
- Mix the Three Milks: In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until fully combined. This rich milk mixture is essential to the signature moistness of the cake.
- Soak the Cake: Once the cake has cooled, use a fork or skewer to poke holes all over the surface. Slowly pour the milk mixture evenly across the cake, allowing the liquid to absorb gradually. For best results, refrigerate the cake and let it soak for several hours or overnight to maximize flavor and moisture.
- Whip and Add the Topping: Whip the heavy cream with sugar until soft peaks form. Spread the whipped cream generously over the soaked cake as a light and creamy topping. Garnish with a dusting of cinnamon, fresh fruit, or any other preferred toppings.
Notes
- Use room temperature eggs for a lighter batter and better incorporation.
- Whip the eggs and sugar thoroughly to aerate the batter, ensuring an airy cake despite being soaked.
- Pour the milk mixture slowly to allow even absorption and avoid sogginess.
- Refrigerate the soaked cake for at least 4 hours or preferably overnight for the best flavor and texture.
- Use a sturdy metal or glass baking pan to ensure even baking.
- Optional: Add a pinch of cinnamon or nutmeg to the batter for added warmth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Tres Leches Cake, Latin dessert, moist cake, three milks cake, sponge cake, cream soaked cake, evaporated milk cake, condensed milk cake