Authentic Tres Leches Cake Recipe

Introduction

Tres Leches Cake is a classic Mexican dessert loved for its light sponge soaked in three kinds of milk. This easy recipe results in a moist, sweet cake topped with fluffy whipped cream, perfect for any occasion.

Ingredients

• 1 cup all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, yolks and whites separated, at room temperature
• 1 teaspoon vanilla
• 1 cup granulated sugar, divided
• 1 cup whole milk, at room temperature, divided
• 14 ounce can sweetened condensed milk
• 5 ounce can evaporated milk
• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla (for whipped cream)
• Fresh sliced strawberries and mint leaves, for garnish

Instructions

1. Step 1: Preheat your oven to 350 degrees F and coat a 9×13 inch baking pan with nonstick spray.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
4. Step 4: While mixing, gradually add the vanilla and half of the sugar, a tablespoon at a time.
5. Step 5: Add egg yolks one at a time, mixing until combined.
6. Step 6: Alternately add the flour mixture and half of the milk in small amounts, beginning and ending with flour, mixing just until smooth.
7. Step 7: Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
8. Step 8: Poke holes all over the cooled cake using a wooden skewer or fork.
9. Step 9: Whisk remaining milk with sweetened condensed milk and evaporated milk, then pour evenly over the cake.
10. Step 10: Cover and refrigerate for at least 6 hours, preferably overnight, to let the cake absorb the milk mixture.
11. Step 11: To make the topping, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Spread this whipped cream over the soaked cake.
12. Step 12: Slice the cake into squares and garnish with fresh strawberries and mint leaves before serving chilled.

Tips & Variations

• For extra flavor, add a splash of rum or coffee liqueur to the milk soaking mixture.
• Use fresh seasonal fruits like mango or peaches as garnish instead of strawberries.
• Make sure eggs are at room temperature to achieve the best volume when beaten.
• To save time, prepare the cake a day ahead to allow full soaking and flavor development.

Storage

Store leftover cake covered in the refrigerator for up to 3 days. The milk-soaked cake tastes best chilled, so reheat is not recommended. If needed, allow it to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size for this cake?

A 9×13 inch pan is ideal for this recipe to ensure proper thickness and soaking. Using a smaller pan may result in a thicker cake that takes longer to soak, while a larger pan will yield a thinner cake that might break easily.

Is it necessary to separate the eggs?

Yes, separating the eggs allows you to beat the whites to stiff peaks, which creates a light and airy sponge. This step is key for the cake’s texture and moisture absorption.

Authentic Tres Leches Cake Recipe

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★★★★★

4.4 from 76 reviews

• Author: Julian
• Total Time: 6 hours 40 minutes
• Yield: 18 servings 1x

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Description

This authentic Tres Leches Cake recipe features a light and airy sponge cake soaked in a rich mixture of three different milks—whole milk, sweetened condensed milk, and evaporated milk—making it ultra moist and irresistibly sweet. Topped with fluffy whipped cream and garnished with fresh sliced strawberries and mint, this traditional Mexican dessert is perfect for any occasion and loved by all.

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Ingredients

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For the Cake

• 1 cup all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 large eggs, yolks and whites separated, at room temperature
• 1 teaspoon vanilla extract
• 1 cup granulated sugar, divided
• 1 cup whole milk, at room temperature, divided
• 14 ounce can sweetened condensed milk
• 5 ounce can evaporated milk

For the Whipped Cream Topping

• 1 1/2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh sliced strawberries and mint leaves, for garnish

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly coat a 9×13 inch baking pan with nonstick spray to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
3. Beat Egg Whites: Using an electric mixer, beat the egg whites in a large bowl until stiff peaks form, which will help create a light, fluffy cake texture.
4. Add Sugar and Vanilla to Egg Whites: With the mixer running, gradually add the vanilla extract and sugar one tablespoon at a time, continuing to beat until the mixture is glossy and holds stiff peaks.
5. Incorporate Egg Yolks: Add the egg yolks one at a time, mixing gently until fully combined without deflating the egg whites.
6. Combine Flour and Milk: Alternately add the flour mixture in 2-tablespoon increments and 1/2 cup of whole milk, mixing gently after each addition just until the batter is smooth and homogenous.
7. Bake the Cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack to cool completely. Note that the cake will shrink slightly as it cools.
8. Poke Holes in Cake: Once cooled, poke holes all over the surface of the cake using a wooden skewer or fork to allow the milk mixture to soak deeply into the cake.
9. Prepare Milk Mixture and Soak: Whisk together the remaining 1/2 cup of whole milk, sweetened condensed milk, and evaporated milk. Pour this mixture evenly over the cake, cover the pan, and refrigerate for at least 6 hours or ideally overnight to let the cake absorb the milks fully.
10. Make Whipped Cream Topping: Using a handheld electric mixer, beat the heavy cream with powdered sugar and vanilla until stiff peaks form, creating a light, fluffy topping.
11. Assemble and Serve: Spread the whipped cream evenly over the soaked cake. Slice into squares and garnish with fresh sliced strawberries and mint leaves. Serve chilled for best taste.

Notes

• For best results, use fresh, room temperature eggs to ensure maximum volume when whipping egg whites.
• The cake improves in flavor and moisture if soaked overnight, but a minimum of 6 hours chilling is required.
• Make sure to poke plenty of holes in the cooled cake to allow for maximum milk absorption.
• You can substitute fresh berries or other fruits as garnish according to preference.
• This cake keeps well refrigerated for up to 3 days but is best enjoyed fresh.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Keywords: Tres Leches Cake, Mexican dessert, sponge cake, milk soaked cake, whipped cream topping, traditional tres leches