This Tres Leches Cake Recipe is a moist and easy recipe, which is made with evaporated milk and sweetened condensed milk. It’s a no-fuss take on the classic, ready in about 45 minutes.
Jump to RecipeTres Leches Cake Recipe Ingredients
For the Cake and Soak:
- 1 pound cake, loaf-style
- 6 ounces evaporated milk
- 8 ounces heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
For the Topping and Decoration:
- 1 cup heavy whipping cream
- 1/4 cup sugar
- Chocolate covered candies, all in 1 color (recommended: M&M’s)
- 1/2 cup crushed skittles
How To Make Tres Leches Cake Recipe
- Prepare the Cake: While the pound cake is still in its loaf pan, use a fork or a skewer to poke holes all over the top surface, going about halfway through the cake.
- Heat the Three Milks: In a medium saucepan, whisk together the evaporated milk, 8 ounces of heavy whipping cream, and the sweetened condensed milk. Heat the mixture over low heat until it is hot but not boiling.
- Soak the Cake: Slowly and evenly pour the hot milk mixture over the cake in the pan. Pour a little at a time to allow it to soak into the holes.
- Chill the Cake: Cover the pan with plastic wrap and refrigerate for at least 30 minutes to allow the cake to absorb all the liquid and chill completely.
- Make the Whipped Topping: In a cold bowl, use an electric mixer to whip the 1 cup of heavy whipping cream on medium speed. Slowly add the sugar and continue to whip until soft peaks form.
- Decorate and Serve: Spread the whipped cream evenly over the top of the chilled cake. Use the chocolate-covered candies and crushed Skittles to create a fun design on top.
Recipe Tips
- How do I make sure the cake absorbs all the milk? The key is to poke plenty of deep holes and to pour the hot milk mixture over the cake very slowly. This gives the cake time to act like a sponge and soak up all the creamy liquid without it pooling on top.
- Can I use a different kind of cake as the base? Yes, this method works well with other sturdy cakes. A store-bought angel food cake or a simple sponge cake would be great alternatives to pound cake.
- Why do you heat the milk mixture? Warming the three milks helps them absorb into the dense pound cake more easily and quickly than if they were cold.
- How do I get the best whipped cream topping? For the fluffiest whipped cream that holds its shape, make sure your heavy cream, bowl, and even the mixer attachments are very cold before you start whipping.
What To Serve With Tres Leches Cake
This is a very rich and sweet cake that is best served on its own or with simple accompaniments.
- A strong cup of black coffee or espresso to cut the sweetness
- A sprinkle of cinnamon on top of the whipped cream
- A side of fresh strawberries or raspberries
How To Store Tres Leches Cake
Refrigerate: This cake must be stored in the refrigerator. Keep it covered in its pan with plastic wrap. It will stay fresh and moist for up to 3 days. Freeze: Freezing is not recommended, as the texture of the milk-soaked cake and the whipped cream topping can become watery and unpleasant upon thawing.
Tres Leches Cake Nutrition Facts
- Serving: 1 slice (of 10)
- Calories: 650kcal
- Protein: 11g
- Fat: 35g
- Carbohydrates: 75g
- Sugar: 60g
- Sodium: 280mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
“Tres Leches” is Spanish for “Three Milks.” The cake gets its name from the three different types of milk—evaporated milk, sweetened condensed milk, and heavy cream—that are used to create the signature soaking liquid.
This can happen if the cake used is too light and delicate, causing it to disintegrate. A sturdy pound cake or sponge cake works best. It can also happen if the cake is not given enough time to chill and absorb the liquid fully before serving.
Absolutely. For a traditional Tres Leches cake, you would typically bake a light and airy sponge cake (chiffon or genoise style) from scratch. Once it’s baked and cooled, you would then proceed with poking holes and soaking it as described in this recipe.
Try More Recipes:
- Sweet Potato Crumble Recipe
- Cranberry Cornmeal Cake Recipe
- Gluten-Free Cinnamon Sugar Teacake Recipe
Tres Leches Cake Recipe
Course: DessertCuisine: Latin AmericanDifficulty: Easy10
servings15
minutes5
minutes650
kcalAn incredibly quick and easy version of the classic Latin American dessert, using a store-bought pound cake soaked in a sweet, three-milk mixture and topped with fresh whipped cream.
Ingredients
1 store-bought pound cake
6 oz evaporated milk
8 oz heavy whipping cream (for soak)
1 (14-oz) can sweetened condensed milk
1 cup heavy whipping cream (for topping)
1/4 cup sugar
Assorted candies for decoration
Directions
- Poke holes all over the top of the pound cake while it’s still in its pan.
- In a saucepan, gently heat the evaporated milk, 8oz of heavy cream, and sweetened condensed milk until hot.
- Slowly pour the hot milk mixture over the cake, allowing it to absorb into the holes.
- Refrigerate the cake for at least 30 minutes until chilled and the liquid is absorbed.
- Whip the remaining 1 cup of heavy cream with the sugar until soft peaks form.
- Spread the whipped cream over the top of the chilled cake.
- Decorate with chocolate candies and crushed Skittles before slicing and serving.
Notes
- Using a pre-made pound cake makes this a very fast and foolproof dessert, perfect for a last-minute treat.
- Pouring the milk mixture slowly is key to ensuring the cake absorbs it all without becoming a soupy mess.
- The cake must be fully chilled before you add the whipped cream topping, otherwise, the cream will melt.
- This cake is exceptionally moist and should be served chilled, directly from the refrigerator.
