Tres Leches Cake

Why You’ll Love This Recipe

Tres Leches Cake is a beloved Latin American dessert known for its moist, sponge-like texture soaked in a rich mixture of three kinds of milk—evaporated milk, sweetened condensed milk, and heavy cream. Topped with whipped cream and sometimes fruit or cinnamon, it’s a light yet indulgent treat that’s perfect for celebrations or casual get-togethers.

ingredients

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

eggsgranulated sugarall-purpose flourbaking powdersaltvanilla extractwhole milkevaporated milksweetened condensed milkheavy creamwhipped cream (for topping)ground cinnamon or fruit (optional for garnish)

directions

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

Separate the eggs. Beat the egg whites until stiff peaks form, then gradually add sugar while continuing to beat.

Add the yolks one at a time, mixing until well combined. Stir in vanilla extract.

In a separate bowl, sift together the flour, baking powder, and salt.

Gently fold the dry ingredients into the egg mixture until no streaks remain.

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

Allow the cake to cool completely in the pan.

In a mixing bowl, whisk together the evaporated milk, sweetened condensed milk, and whole milk.

Poke holes all over the cooled cake using a fork or skewer.

Slowly pour the milk mixture over the entire surface of the cake, letting it soak in gradually.

Refrigerate the cake for at least 4 hours or overnight to fully absorb the milk.

Top with whipped cream and garnish with cinnamon or fruit if desired.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 25-30 minutesSoaking and chilling time: 4+ hoursTotal time: 4 hours 50 minutes (minimum)

Variations

Add a splash of rum or coffee liqueur to the milk mixture for extra depth.

Top with fresh berries or sliced peaches for a fruity touch.

Infuse the whipped cream with vanilla or almond extract for a flavor boost.

Make it chocolate by adding cocoa powder to the sponge and a touch to the milk mixture.

Use coconut milk in place of whole milk for a tropical twist.

storage/reheating

Store Tres Leches Cake covered in the refrigerator for up to 5 days.It’s best served cold, straight from the fridge.Avoid freezing as the texture may change due to the milk saturation.

FAQs

What does “tres leches” mean?

It means “three milks” in Spanish, referring to the trio of milks used in the soaking mixture.

Why is my cake too soggy?

Ensure the sponge cake is airy and has enough structure to absorb the liquid without turning mushy.

Can I make it ahead of time?

Yes, it’s even better when made a day in advance to allow full absorption of the milk mixture.

Is it overly sweet?

Despite the condensed milk, the balance with evaporated milk and cream keeps the sweetness moderate.

Can I use boxed cake mix?

While possible, homemade sponge cake gives the best texture for soaking.

Do I need to refrigerate it?

Absolutely—this cake must be kept chilled due to the milk content.

What toppings go well with it?

Whipped cream, fresh fruit, shredded coconut, or a dusting of cinnamon all work beautifully.

Can I use non-dairy milk?

You can experiment with alternatives, but the richness of dairy milks is key to the traditional taste.

Is this cake gluten-free?

Not by default, but you can use a gluten-free flour blend to make it suitable.

Can I bake it in individual portions?

Yes, use ramekins or a muffin tin for single servings—adjust baking time accordingly.

Conclusion

Tres Leches Cake is a moist, melt-in-your-mouth dessert that’s rich, creamy, and surprisingly light. With its sweet milky soak and soft sponge base, it’s a crowd-pleasing favorite that brings comfort and indulgence in every bite. Whether you’re celebrating a special occasion or just craving something unique, this cake is sure to impress.

Print