Tres Leches Cake is a beloved Latin American dessert that’s rich, creamy, and incredibly moist. The name tres leches means “three milks” in Spanish—and that’s exactly what makes this cake so special. After baking a light and airy sponge cake, it’s soaked in a delicious milk mixture made of sweetened condensed milk, evaporated milk, and heavy cream. The result? A melt-in-your-mouth texture that feels like a cross between cake and custard. This dreamy dessert is perfect for birthdays, celebrations, or anytime you want to impress guests with something simple yet indulgent.
Quick Facts
Let’s take a quick glance at what you need to know about this decadent dessert:
| Course | Dessert |
|---|---|
| Cuisine | Latin American |
| Difficulty | Easy |
| Servings | 12 slices |
| Prep Time | 20 minutes |
| Cooking Time | 30 minutes |
| Calories | ~340 per slice |
Equipment Needed
Making Tres Leches Cake is simple, but having the right tools helps make the process smooth. Here’s everything you’ll need:
- 9×13-inch baking pan – A deep pan helps hold the milk mixture.
- Mixing bowls (medium and large) – For mixing dry and wet ingredients.
- Electric mixer or stand mixer – To beat the eggs and sugar until fluffy.
- Whisk – Useful for combining ingredients manually.
- Rubber spatula – Great for folding in flour and scraping the bowl.
- Measuring cups and spoons – Accurate measurement is key.
- Fork or skewer – To poke holes in the cake for soaking.
- Refrigerator – The cake needs chilling before serving.
Ingredients
Here’s everything you need to make this delicious cake and its toppings.
For the Cake:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- ⅓ cup whole milk
- 1 tsp vanilla extract
For the Milk Mixture (Tres Leches):
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- ½ cup heavy cream
For the Whipped Cream Topping:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Follow these easy steps to make your own Tres Leches Cake at home:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Beat egg yolks: In a separate bowl, beat yolks with ¾ cup sugar until pale and thick. Stir in milk and vanilla.
- Beat egg whites: In another bowl, whip egg whites to soft peaks. Gradually add remaining ¼ cup sugar and beat to stiff peaks.
- Combine: Gently fold the flour mix into the yolk mix, then fold in the whipped egg whites.
- Bake: Pour batter into the pan and bake for 30 minutes, or until a toothpick comes out clean.
- Cool and soak: Let the cake cool completely. Poke holes all over with a fork. Mix all three milks, then slowly pour over the cake.
- Chill: Refrigerate for at least 3 hours, preferably overnight.
- Top it off: Whip the cream with powdered sugar and vanilla until stiff peaks form. Spread over the cake.
2.4.1. Essential Note:
Letting the cake soak overnight is key. It allows the sponge to absorb every drop of the milk mixture. Don’t rush this part! Use a fork or skewer to poke evenly spaced holes across the surface before pouring the milk mixture. If the cake looks flooded at first, don’t worry—it’ll absorb over time.
