Few desserts are as indulgent and comforting as a perfectly crafted Tres Leches Cake. This Latin American classic is a heavenly blend of moist sponge cake soaked in a trio of milks, creating a rich, creamy texture that melts in your mouth. With just over an hour of prep and a quick bake, this treat is surprisingly simple to make.
The three-hour chill time allows the flavors to meld beautifully, resulting in a dessert that’s both decadent and refreshing. Topped with a cloud of whipped cream and a hint of cinnamon, every bite is a symphony of sweetness and smoothness.
What makes this cake truly special is its balance of flavors and textures. The sponge cake absorbs the milks without becoming soggy, offering a luscious, velvety bite that’s both light and satisfying. Each slice is a celebration of creamy richness, with subtle notes of vanilla and caramel from the condensed milk.
Perfect for gatherings or a cozy night in, this Tres Leches Cake is a crowd-pleaser that’s as impressive as it is delicious. With 18 generous servings, it’s ideal for sharing—or savoring all to yourself!
Ingredients for Tres Leches Cake
- For the Cake:
- 5 large eggs (whites and yolks separated)
- ½ cup (113 g) butter (softened)
- 2 cups (400 g) granulated sugar (divided)
- 1 ½ teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (235 ml) milk
- For the Leches Topping:
- 14 oz (397 g) sweetened condensed milk
- 12 oz (340 g) evaporated milk
- ½ cup (118 ml) heavy cream
- ½ teaspoon vanilla extract
- For the Whipped Cream:
- 1 ½ cups (355 ml) heavy cream
- ½ cup (65 g) powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon (optional, for sprinkling)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch glass baking dish with baking spray and set aside.
- Prepare the egg whites: In a large bowl or stand mixer, beat egg whites until foamy. Gradually add 1 cup (200 g) of sugar, 2 tablespoons at a time, waiting 10 seconds between additions. Beat on high until stiff peaks form (like meringue).
- Make the batter: In the same bowl (no need to clean), beat softened butter and the remaining 1 cup (200 g) of sugar until creamy. Add egg yolks one at a time, mixing after each. Stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix wet and dry ingredients: Alternately add milk and flour mixture to the egg yolk mixture in 4 parts, stirring gently by hand.
- Fold in egg whites: Gently fold the egg white meringue into the batter until fully combined (no white streaks). Avoid overmixing to keep the cake light.
- Bake the cake: Spread the batter evenly into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30-60 minutes.
- Prepare the leches topping: Whisk together sweetened condensed milk, evaporated milk, heavy cream, and vanilla extract.
- Soak the cake: Use a fork or skewer to poke holes all over the cake. Slowly pour the milk mixture over the cake, ensuring it soaks in evenly. Cover and refrigerate for at least 3 hours or overnight.
- Make the whipped cream: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble and serve: Spread whipped cream over the chilled cake. Sprinkle with ground cinnamon if desired. Slice and enjoy!
Perfect Pairings: Serving Suggestions
Serve your Tres Leches Cake with a sprinkle of ground cinnamon for a warm, aromatic touch. For a fruity twist, add fresh berries like strawberries or raspberries on the side. A dollop of whipped cream or a drizzle of caramel sauce can also elevate the dessert to the next level.
Keep It Fresh: Storage and Reheating
Store your Tres Leches Cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. If you need to keep it longer, it can be frozen for up to a month. To serve, simply thaw it in the fridge overnight. There’s no need to reheat—this cake is best enjoyed cold!
Mix It Up: Recipe Variations
For a tropical twist, add a splash of coconut milk to the leches topping. If you’re a chocolate lover, mix in some cocoa powder to the batter or drizzle chocolate syrup over the finished cake. You can also experiment with different extracts like almond or coconut to give the cake a unique flavor profile.
Quick Tips: Time-Saving Hacks
To save time, you can prepare the cake batter the night before and bake it in the morning. Use a store-bought whipped cream if you’re in a pinch, but homemade will always give you that extra touch of freshness. Additionally, using a skewer to poke holes in the cake can speed up the absorption of the leches mixture.
Essential Tools: Equipment Guidance
A stand mixer or hand mixer is essential for achieving the perfect meringue and whipped cream. A 9×13 glass baking dish is ideal for even baking and easy serving. Don’t forget a large fork or skewer for poking holes in the cake to ensure the leches mixture soaks in evenly.
Tres Leches Cake
Ingredients
- 5 large eggs whites and yolks separated
- ½ cup butter softened
- 2 cups granulated sugar divided
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
LECHES TOPPING
- 14 oz sweetened condensed milk
- 12 oz evaporated milk
- ½ cup heavy cream
- ½ teaspoon vanilla extract
WHIPPED CREAM
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- Ground cinnamon for sprinkling optional
Instructions
- Preheat oven to 350F (175C) and spray a 9×13 glass baking dish with baking spray. Set aside.
- Place egg whites in a large bowl or in the bowl of a stand mixer and use an electric mixer or your stand mixer’s whisk attachment to beat until foamy. Gradually increase mixer speed to medium-high and add just 1 cup (200g) of sugar, adding about 2 Tablespoons at a time and allowing about 10 seconds after each addition. Increase mixer speed to high and beat until egg white mixture is thick and glossy and you achieve stiff peaks¹ (much like you are making a meringue).
- If you used a stand mixer, scoop egg whites into a separate clean bowl and set aside and carry on using the same bowl for the next step (no need to clean the bowl). If you used an electric hand mixer, just grab a new bowl at this point.
- Place softened butter and remaining 1 cup (200g) of sugar in bowl. Beat until creamy and well-combined.
- Add egg yolks, one at a time, stirring after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Using a spatula and stirring by hand, alternate adding milk and flour mixture to your egg yolk mixture (I usually do this in about 4 parts, about ¼ cup of the milk at a time and ¼ of the flour mixture at a time).
- Once milk and flour have been stirred into egg yolk mixture, grab your egg white meringue from earlier and use a spatula to gently fold meringue into batter. Make sure it is completely combined and no white spots of egg remain, but use a gentle hand to not deflate the egg whites or over-mix the batter or you’ll have a dense cake.
- Spread batter evenly into prepared 9×13 pan and transfer to 350F (175C) oven and bake for 35-40 minutes.
- Once cake has finished baking, allow to cool for about 30-60 minutes.
- LECHES TOPPING
- Once cake has cooled (do not invert it, leave it in the cake pan), prepare topping by whisking together condensed milk, evaporated milk, heavy cream, and vanilla extract.
- Use a large fork or a wooden skewer to poke holes all over the cake (poke down to the bottom of the cake pan). Pour milk mixture slowly and evenly over cake. Cover and transfer cake to refrigerator and allow to chill for at least several hours or overnight.
- WHIPPED CREAM
- Combine heavy cream, powdered sugar, and vanilla extract in a large bowl and use an electric mixer to beat until thickened and you achieve stiff peaks and a Cool Whip consistency.
- Spread whipped cream over tres leches cake and sprinkle with ground cinnamon, if desired.
- Slice and serve! Enjoy!