Tres Leches Cake Recipe

This Tres Leches Cake Recipe is a moist and spongy recipe, which is made with sweetened condensed milk and heavy cream. It’s the ultimate comfort food recipe, ready in about 5 hours (including soaking).

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Tres Leches Cake Ingredients

For the Cake:

• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup sugar, divided
• 1/3 cup milk
• 1 teaspoon vanilla extract

For the Tres Leches (Three Milks) Mixture:

• 1/4 cup heavy cream
• One 14-ounce can sweetened condensed milk
• One 12-ounce can evaporated milk

For the Icing:

• 1 pint heavy cream, for whipping
• 3 tablespoons sugar
• Maraschino cherries, to decorate

How To Make Tres Leches Cake

For the Cake:

1. Preheat Oven and Prep Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Beat Egg Whites: In a large bowl or the bowl of a stand mixer, beat the 5 egg whites on high speed until soft peaks form. With the mixer still running, gradually add 1/4 cup of the sugar and continue beating until stiff, glossy peaks form.
4. Beat Egg Yolks: In a separate large bowl, beat the 5 egg yolks and the remaining 3/4 cup of sugar on high speed until the mixture is thick, pale yellow, and falls in “ribbons.” On low speed, mix in the 1/3 cup of milk and the vanilla extract.
5. Combine Batter: Gently fold the egg yolk mixture into the stiff egg whites using a large spatula.
6. Add Dry Ingredients: Sift the dry ingredient mixture over the egg mixture in three additions, folding gently after each addition until just combined. Do not overmix.
7. Bake the Cake: Pour the batter into the prepared 9×13 inch pan and spread evenly. Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean.
8. Cool and Poke: Let the cake cool in the pan on a wire rack for 30 minutes. Once cool, use a fork or a wooden skewer to poke holes all over the entire surface of the cake.

For the Soaking and Icing:

1. Mix the Tres Leches: In a large bowl or pitcher, whisk together the 1/4 cup of heavy cream, the sweetened condensed milk, and the evaporated milk until smooth.
2. Soak the Cake: Slowly pour the milk mixture evenly over the top of the poked cake in the pan. Let the cake sit, first at room temperature for 30 minutes, and then in the refrigerator for at least 4 hours (or overnight) to absorb all the milk.
3. Make the Icing: Just before serving, pour the 1 pint of heavy cream into a cold bowl. Beat on high speed until it begins to thicken. Add the 3 tablespoons of sugar and continue beating until stiff peaks form.
4. Decorate and Serve: Spread the whipped cream icing evenly over the top of the soaked cake. Decorate with maraschino cherries and serve cold.

Recipe Tips

• Why did my cake come out dense? You likely overmixed the batter. When folding the dry ingredients into the egg mixture, be very gentle and stop as soon as the flour is no longer visible. Overmixing deflates the eggs, which are the main leavening agent.
• How do I get the cake to soak up all the milk? You must poke many holes, all the way to the bottom, all over the cake. After pouring the milk, let it sit. It can take a few hours for the sponge to absorb all the liquid, so be patient.
• Why is my whipped cream not getting stiff? Your cream or your equipment was not cold enough. For the best, most stable whipped cream, place your mixing bowl and beaters in the freezer for 10-15 minutes before you start. Use very cold heavy cream.
• How do I prevent the milk from leaking everywhere? You must cool, soak, and serve the cake directly from the 9×13 inch pan it was baked in. This is not a layer cake; it is a “poke cake,” and the pan is needed to hold the milk mixture.

What To Serve With Tres Leches Cake

This cake is a complete, decadent dessert on its own. It’s best served with a simple beverage to cut the richness.

• A strong cup of black coffee
• A hot tea
• A light sprinkle of cinnamon on top

How To Store Tres Leches Cake

• Refrigerate: This cake must be stored in the refrigerator due to the milk and whipped cream topping. Cover the pan tightly with plastic wrap. It will stay fresh and delicious for up to 4 days. In fact, many people believe it tastes even better on the second day.
• Freeze: Freezing is not recommended, as the dairy-soaked cake and whipped cream can separate and become watery upon thawing.

Tres Leches Cake Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~430 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 140mg
• Sodium: 210mg
• Total Carbohydrate: 51g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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