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This Tres Leches Cake is absolute perfection. It’s airy, light, decadent and delicious. This Latin American dessert consists a sponge cake topped with a three milk mixture. After the milk is absorbed it’s topped with fluffy whipped cream and a sprinkling of cinnamon! Serve this with Carne Asada Tacos and Strawberry Margaritas for the most delicious dinner.
Tres Leches is my absolute favorite cake of all time. I’ve made this cake for years, YEARS. I’ve even made different iterations like this strawberry tres leches and pumpkin tres leches.
What is Tres Leches Cake?
Tres Leches literally translates in English as “three milks.” This cake consists of a single cake layer. A lot of times the sponge is airy and light, other times it’s heavy and dense. People have different styles of this same cake so there is no “right way.” Depending on what country you’re from or even what region you’re from within said country, the styles and texture of the sponge may vary.
My favorite iteration is a super light and airy sponge. Though I’ve tried other super rich and buttery cake versions that are delicious too.
Ingredients for Tres Leches
- Eggs – We’ll be using the egg whites and egg yolks. Both will serve different purposes; both important.
- Sweetened condensed milk – One of the three milks is an important one.
- Evaporated milk – I love evaporated milk. It has a very concentrated milk flavor.
- Whole milk – This fresh milk is one of the three milks.
- Vanilla – This cake is simple so I like to use good quality vanilla extract. If you’re feeling fancy, scrape a vanilla bean and put in the cake batter.
For the rest of the ingredients, please see the recipe card below!
Recipe FAQs
Tres Leches is a cake that derives from Nicaragua. A lot of different countries have slightly different iterations and takes on this cake. This is my version!
While I love to add all sorts of buttercream flowers and such to random cakes, I keep this authentic tres leches cake recipe as simple ass possible. So this means, whipping heavy cream with a teeny bit of powdered sugar and smoothing it on top. And then I’ll dust a bit of ground cinnamon on top.
Tips and Tricks
Freeze Tres Leches – I would suggest baking the cake, allowing it to cool completely and then wrapping it tightly in plastic wrap. You can freeze it for up to 3 months. When you’re ready to serve, transfer to the fridge to thaw. Pour the milks on top, let it soak in and then serve.
Be Sure to Soak it For the Time – This cake really needs the full time to soak all of the milk. Make sure it really has time to soak for the best tasting cake!
Shrinkage is normal! After you bake the cake, it will be a bit shriveled up; don’t worry. After you pour the milks on top of the cake, they will be absorbed by the cake and look normal.
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To Make the Tres Leches Sponge Cake:
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Preheat the oven to 350 degrees F. Grease a 9×13-inch pan and set aside.
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In a large bowl, whisk together flour, baking powder and salt. Set aside.
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In a stand-up mixer with paddle attachment, beat egg yolks and sugar until pale yellow and double in volume. Mix in the vanilla and the milk on low speed just until combined, then fold the egg yolk mixture into the flour mixture.
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Clean and dry the egg yolk bowl. We’re doing this because the egg whites won’t have height if the bowl has any remnants of egg yolk and/or water. Add the egg whites and beat with the whisk attachment on high until stiff peaks about 3 to 4 minutes.
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In two batches, fold the egg white mixture into egg yolk and flour mixture until you no longer see any bits of egg white.
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Pour the batter into the cake pan and bake for 18 to 20 minutes. Cool the cake in the pan for about 30 minutes.
To Assemble + Topping:
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In a large serving bowl or measuring cup, whisk together the sweetened condensed milk, evaporated milk and whole milk.
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When the cake is cool, using a fork, poke holes in the top of the cake. I did it about 20 times, you really want to give a way for the milks to be absorbed by the cake. Pour the milk mixture over the cake (it may seem like a lot but it will absorb!). Transfer to the fridge to 2 to 3 hours, ideally overnight.
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Just before serving, make the whipped cream! To a bowl, using an electric mixer, mix the heavy cream, sifted powdered sugar and salt until soft peaks form. Top the cake with the fluffy whipped cream. Garnish with a bit of ground cinnamon, if you like.
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This cake stays good for about 3 days when stored in the fridge.
- Freeze Tres Leches – I would suggest baking the cake, allowing it to cool completely and then wrapping it tightly in plastic wrap. You can freeze it for up to 3 months. When you’re ready to serve, transfer to the fridge to thaw. Pour the milks on top, let it soak in and then serve.
Equipment:
KitchenAid Stand-Up Mixer | Spatulas | 9×13 Baking Pan | Pyrex Measuring Cup Set
Calories: 209kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 114mg | Potassium: 109mg | Fiber: 1g | Sugar: 19g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
