Tres Leches Cake is a traditional Latin American dessert that consists of a sponge cake soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. It’s a moist and decadent treat perfect for any celebration.
The name “Tres Leches” means “three milks” in Spanish, referring to the three types of milk used to soak the cake, giving it its signature moist and creamy texture.
Yes, because of the dairy content, this cake should be refrigerated. It’s best served cold and can be stored in the fridge for up to 4–5 days.
Absolutely! In fact, Tres Leches Cake tastes even better after it’s had several hours—or overnight—in the fridge, allowing the milks to fully soak into the cake.
Yes, you can substitute the three traditional milks with plant-based alternatives like almond, coconut, and oat milk. However, the texture and flavor may differ slightly from the classic version.
Ingredients
- 1 cup all-purpose flour sifted
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter softened
- 1 cup white sugar
- 5 units eggs separated
- 1/2 teaspoon vanilla extract
- 12 ounces evaporated milk 1 can
- 14 ounces sweetened condensed milk 1 can
- 1 cup heavy cream
- 1 1/2 cups heavy cream for topping
- 1 cup white sugar for topping
- 1 teaspoon vanilla extract for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Sift flour and baking powder together and set aside.
- Cream butter and 1 cup sugar together until fluffy. Add egg yolks one at a time, beating well after each addition.
- Stir in 1/2 teaspoon vanilla extract. Add flour mixture to the batter, alternating with 1/2 cup of heavy cream. Mix until just combined.
- In a separate bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining sugar, and continue to beat until stiff peaks form. Fold egg whites into the batter gently.
- Pour batter into the prepared pan and spread evenly. Bake in preheated oven for 30 minutes. Check cake is done by inserting a toothpick in the center; it should come out clean.
- Combine the evaporated milk, condensed milk, and 1 cup heavy cream. Pour this mixture over the warm cake until it is absorbed.
- To make the topping, whip 1 1/2 cups heavy cream with 1 cup sugar and 1 teaspoon vanilla extract until thick.
- Spread over the cake and refrigerate for at least an hour before serving. Enjoy your Tres Leches Cake!
Nutrition
⭐ Top Tips for Tres Leches Cake
1. Use a sturdy sponge cake.
Choose a sponge or genoise-style cake with minimal fat (no butter or oil). These cakes are best at absorbing the milk mixture without becoming soggy.
2. Poke lots of holes.
Use a fork or skewer to poke holes all over the cake before pouring on the milk mixture. This helps the liquid soak in evenly and completely.
3. Pour the milk slowly.
Add the milk mixture gradually, allowing the cake to absorb it bit by bit. Pouring too fast can lead to overflow or uneven soaking.
4. Chill overnight.
Letting the cake sit in the fridge for at least 6 hours—or overnight—intensifies the flavor and ensures the texture is perfectly moist and creamy.
5. Add whipped cream just before serving.
For the freshest topping, whip and spread the cream just before serving, or within a few hours of presentation. Optionally, garnish with cinnamon, fruit, or toasted coconut.
