Tres Leches Cake Recipe – If you’ve ever craved a dessert that’s both incredibly indulgent and refreshingly light, the beloved Latin American classic—Tres Leches Cake—is the perfect treat. This airy sponge cake soaked in a luxurious mixture of three milks is one of the most iconic desserts in Mexican and Central American cuisine.
Its melt-in-the-mouth texture, creamy sweetness, and cloud-like topping make it a favorite for birthdays, holidays, and gatherings of all kinds. Unlike traditional cakes, a tres leches cake is intentionally saturated with milk, giving each bite a moist, custard-like consistency that makes it absolutely irresistible.
Recipe Overview
-
Cuisine: Mexican / Latin American
-
Course: Dessert
-
Servings: 12
-
Calories: Approx. 340 per serving
-
Prep Time: 20 minutes
-
Active Time: 25 minutes
-
Resting Time: 4 hours (minimum)
-
Total Time: 4 hours 45 minutes
Equipment Needed
-
9×13-inch baking dish
-
Mixing bowls
-
Electric mixer or whisk
-
Rubber spatula
-
Fork or skewer (for piercing)
-
Measuring cups and spoons
-
Refrigerator
-
Offset spatula
Ingredients
For the Sponge Cake
-
1 cup all-purpose flour
-
1 ½ teaspoons baking powder
-
¼ teaspoon salt
-
5 large eggs, separated
-
1 cup granulated sugar, divided
-
1 teaspoon vanilla extract
-
⅓ cup whole milk
For the Three-Milk Mixture
-
1 can (12 oz) evaporated milk
-
1 can (14 oz) sweetened condensed milk
-
½ cup whole milk or heavy cream
For the Whipped Topping
-
1 ½ cups heavy whipping cream
-
3 tablespoons powdered sugar
-
1 teaspoon vanilla extract
Instructions
1. Prepare the Pan and Oven
-
Preheat the oven to 350°F (175°C).
-
Lightly grease a 9×13-inch baking dish.
-
Set aside while you prepare the batter.
A glass or ceramic dish works best because it holds moisture beautifully and allows the milk mixture to distribute evenly.
2. Mix Dry Ingredients
-
In a medium bowl, whisk together:
-
Flour
-
Baking powder
-
Salt
-
-
Set aside the dry mixture.
These ingredients form the foundation of an airy sponge cake capable of absorbing the milk mixture without falling apart.
3. Beat the Egg Yolks
-
In a large mixing bowl, beat the egg yolks with ¾ cup of sugar until pale, thick, and creamy.
-
Add vanilla extract and ⅓ cup of milk, mixing until incorporated.
The yolk mixture should be rich and ribbon-like.
4. Beat the Egg Whites
-
In a separate bowl, beat the egg whites on high speed until soft peaks form.
-
Add the remaining ¼ cup sugar gradually and continue whisking until stiff and glossy.
This step gives the cake its signature lightness.
5. Combine the Two Mixtures
-
Fold the yolk mixture gently into the whites.
-
Add the dry mixture gradually, folding until just combined.
Be careful not to deflate the batter; the airy structure is key for absorbing the milk soak.
6. Bake the Cake
-
Pour the batter evenly into the prepared dish.
-
Bake for 25–30 minutes, or until:
-
A toothpick inserted comes out clean
-
The top is lightly golden
-
-
Let the cake cool for 10 minutes.
A perfectly baked sponge is essential for the signature texture of tres leches.
7. Prepare the Milk Mixture
Whisk together:
-
Evaporated milk
-
Sweetened condensed milk
-
Whole milk or heavy cream
This mixture is the heart of the dish, creating that luscious, moist profile.
8. Soak the Cake
-
Using a fork or skewer, poke holes all over the warm cake.
-
Slowly pour the milk mixture over the entire surface.
-
Allow it to absorb gradually—go slowly to prevent overflow.
Cover the dish and refrigerate for at least 4 hours, preferably overnight.
The soak transforms the sponge from a simple cake to a delicate, custard-like dessert.
9. Make the Whipped Topping
-
Beat heavy whipping cream until soft peaks form.
-
Add powdered sugar and vanilla.
-
Continue beating until firm but not grainy.
Spread the whipped cream evenly over the chilled, soaked cake.
10. Garnish and Serve
Top with cinnamon, fresh berries, or your preferred garnish.
Slice into squares and serve chilled.
Nutrition Information (Per Serving)
(Approx. 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 45 g |
| Sugars | 35 g |
| Protein | 7 g |
| Fiber | 0 g |
| Sodium | 130 mg |
Tips for the Best Tres Leches Cake
1. Don’t Skip the Rest Time
The cake needs hours to absorb the milk completely.
2. Use Room-Temperature Eggs
They whip better and give the cake more lift.
3. Choose High-Quality Vanilla
It enhances the flavor and gives the cake a warm aroma.
4. Don’t Overbake
Overbaking dries out the sponge, preventing proper soaking.
5. Refrigerate Before Slicing
Cold cake holds together beautifully and tastes better.
Conclusion
The tres leches cake is a masterpiece of simplicity and indulgence, offering a flavor and texture that are unlike any other dessert. Its soft, sponge-like crumb, combined with the luxurious soak of three sweet milks and a light whipped topping, creates a harmonious balance of moistness and richness.
