Our light and fluffy Tres Leches Cake is a super moist and tender sponge cake soaked with 3 different kinds of milk and toppedwith a fluffy and lightly sweetened whipped topping and a dusting of cinnamon. This authentic Tres Leches Cake recipe is decadent and incredibly popular all over Latin America.
If you would like to try a fun chocolate twist of the classic Tres Leches Cake, check this recipe for Chocolate Tres Leches Cake. It’s decadent, rich and a chocolate lover’s dream!
Tres Leches Cake At a Glance:
- Main Ingredients: All-purpose flour, eggs, sweetened condensed milk, evaporated milk, and whole milk.
- Dietary Information: Contains dairy, eggs and gluten.
- Taste: Taste like vanilla custard with a bit of cinnamon.
Why This Tres Leches Cake Recipe Works Best?
- Soaking the sponge cake with the right amount of condensed milk, whole milk and evaporated milk, keeps this cake moist but not overly sweet.
- The air bubbles created by whipping the egg whites, lifts the cake, and makes it fluffy and ready to soak up the milks without getting drenched.
Authentic Tres Leches Cake Recipe
One would think that acake this incredible would require a lot of ingredients, special techniques and a ton of stepsbut, this tres leches cake recipe is very easy to make, uses simple ingredients and delivers a moist cake sure to become one of your favorite desserts.
Once you try the light sponge cake, doused in a creamy and sweet milk mixture and luscious whipped topping, you will know whyit has become such a popular dessert cake that is served at so many celebratory events in Mexico,Puerto Rico and many other Latin American countries.
Why You’ll This Love Tres Leches Cake Recipe
- Easy: Even though its heavenly flavor and texture makes it feel like it took forever to make, this fluffy cake is actually simple and easy.
- Versatile: You can serve this simple cake for any occasion and expect to impress guests.
- Convenient: All of the ingredients are easy to find at the grocery store if you don’t already have them handy in your pantry.
What’s in Tres Leches Cake (Pastel de Tres Leches)?
Tres Leches Ingredients and Substitutions
This is a partial list of ingredients. For the complete list of ingredients and quantities, check the printable recipe card below.
- Flour: I tested this recipe with all-purpose flour only. If you wish, you can experiment with gluten-free flour.
- Eggs: Although I prefer using room temperature eggs for baking, it’s much easier to separate the egg yolks from the egg whites when the eggs are cold (from the fridge). If you have trouble separating the egg yolks from the whites, you can use a small colander to catch the yolk or you can separate the eggs first and keep them at room temperature for about 10-12 minutes.
- Whole Milk: You’ll want this cake to be super rich and moist so use regular milk instead of reduced fat or fat-free milk. Having the right type of milks is the key to a moist, but not soggy cake.
- Evaporated Milk:Canned evaporated milk isshelf-stabilized cow’s milk that provides the thick and rich texture of condensed milk without the added sugars.
- Sweetened Condensed Milk:This versatile ingredient is packed with richness and glorious sweet flavor. Tres leches will never be the same without it.
The Whipped Topping and Garnishes
Resist the temptation of switching up the frosting used in this recipe. Whipped cream is light which makes it the perfect topping for this cake.
- Heavy Whipping cream: Using full-fat heavy cream makes the cake topping smooth and luscious.
- Ground Cinnamon: Traditionally, this cake gets a dusting of ground cinnamon on top. You can skip it if preferred.
- Strawberries (optional): I love topping tres leches cake with strawberries for color and to add freshness to the cake. Other berries and even fresh or drained canned peaches work well.
How To Make Authentic Tres Leches Cake?
Here’s the quick version of how to make this easy Mexican tres leches cake. Find all of the details on the printable recipe card below.
- Preheat the oven and spray a cake pan with cooking spray.
- Combine flour, baking powder, and salt in a large mixing bowl.
- Separate eggs, placing yolks in one bowl and the whites into a separate bowl. See notes for egg temperatures.
- Pour sugar into the bowl of egg yolks and with a handheld electric mixer, beat until the yolks are a pale yellow color.
- To the egg yolk mixture, add whole milk and vanilla and stir to combine then, pour the yolk mixture over the dry ingredients and mix to combine.
- Next, using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks are formed. Add the remaining sugar and continue to mix until the egg white mixture becomes stiff but not dried.
- Using a rubber spatula, gently fold the egg white mixture into the yolk and flour mixture being careful not to deflate the egg whites.
- Pour cake batter into the prepared pan and bake in the preheated oven. When done, remove from the oven and cool on a wire rack.
Three Milks Mixture:
- Sir together evaporated milk, sweetened condensed milk and whole milk in a large measuring cup or pitcher.
- After the cake has come to room temperature, poke holes using a fork or slim skewer.
- Pour milk mixture gradually over the top of the cake and around the sides.
- Refrigerate the cake to allow the milk to moisten the cake.
Whipped Cream Topping:
- Add heavy cream, sugar, and vanilla to a large bowl and whip until stiff peaks can be formed.
- Using a spatula, spread the fresh whipped cream mixture on top of the cooled cake, ensuring that it’s even.
- Add a sprinkle of cinnamon and strawberries as garnish, if desired.
Tres Leches Cake Recipe Tips for Success
- The Eggs: Although I prefer using room temperature eggs for baking, it is much easier to separate the egg yolks from the egg whites when the eggs are cold. If you have trouble separating the egg yolks from the whites, you can use a small colander to catch the yolks or you can separate the eggs first and keep them at room temperature for about 10-12 minutes to take off the chill.
- Be Gentle: Gently folding the egg whites into the batter is of the most importance to prevent the whipped egg whites from deflating completely. The airy bubbles in the whipped egg whites lifts the cake and gives it a light crumb.
- Chill It: After soaking the cake with milk, allow it to rest in the fridge for at least two hours before serving it (it will be hard but you can do it!)
- Cinnamon: While not necessary, the addition of cinnamon adds a special touch of warmth and spice to the cake.
- Baking Pan: To make this sheet cake, we use a 9×13 baking pan to make this cake. This pan have tall enough sides that can hold the sweet milk mixture.
FAQ About Tres Leches Cake
What Is Special About Tres Leches Cake?
Tres Leches Cake or pastel de Tres Leches is one of the most popular cakes in Latin America, and a staple in Puerto Rican and Mexican bakeries. What makes this dessert special is the fluffiness and lightness of the cake and the moisture and custard like taste provided by soaking it in three types of milks. This cake is sweet but not overly sweet which is very appealing for most people.
What Does Tres Leches Taste Like?
Tres Leches Cake, milk cake or pastel de tres leches in Spanish, has the light, airy and fluffy texture of Angel food cake with a subtle vanilla custard taste. It’s sweet but not overly sweet and definitely moist, rich and scrumptious.
Why Is Tres Leches Not Soggy?
This Three Leches Cake recipe (three milks cake) or pastel de tres leches doesn’t get soggy because it uses the perfect ratio and the right combination of milks. Evaporated milk is rich and thicker than regular milk which prevents sogginess and condensed milk has the right texture and sweetness. Using whole milk (instead of fat-free or 2% milk is also an important factor.
Why Did My Tres Leches Cake Collapsed?
If your cake did not rise properly is most likely because the egg whites deflated when combined with the cake batter or because the batter was overmixed. Incorporating the foamy whipped egg whites GENTLY into the cake batter is a must to keep the fluffy air bubbles intact which lift the cake while it bakes. Adding too much milk (more than what the recipe asks for) can also cause the cake to collapse.
Do You Use Butter or Oil in Tres Leches Cake?
No, tres leches cake doesn’t include butter or oil as part of the ingredients. Tres Leches is made with a type of cake named “sponge cake or foam cake”, which is light and uses the whipping of eggs as leavening. Butter or oil would make the cake dense preventing it from soaking the milks.
Why is My Tres Leches Cake Not Absorbing the Milks?
Most likely, the cake is not absorbing the milks because it was overmixed. Tres leches cake is a sponge cake with light air bubbles that allow the cake to absorb any liquid.
Is Tres Leches Cake Soggy?
As long as you use the correct type of milks, the cake should not be soggy at all. The cake itself seeps up the three milks so that is custardy and moist.
Why is Tres Leches Cake Special?
Besides being delicious, light and perfectly moist, tres leches is a fairly easy cake to make with budget friendly ingredients. That’s why is the chosen cake to celebrate big events in Mexico and other Spanish speaking countries.
Is Tres Leches from Spain or Mexico?
Three milks cake or pastel de tres leches is incredibly popular and loved by people from many countries. Some historians believe that the origins of this delicious 3 milk-soaked cake is Nicaragua. I think we may never know the truth as so many countries like Spain, Mexico, Puerto Rico and Cuba have made the same claims. Yes! It’s so good that even Great Britain claims that it was inspired by their hedgehog pudding!
What to Serve With Tres Leches Cake
I like to serve a hot cup of coffee and a fresh fruit salad alongside this decadent cake. You can also serve it with ice cream.
Storing and Freezing Tres Leches Cake
How to Store Tres Leches Cake?
Because tres leches contains dairy, it should always be stored in the refrigerator. Store it in an airtight container in the fridge for 3-4 days.
Can you Freeze Tres Leches Cake?
Many recipes on the internet say that you can freeze tres leches cake without any problem. In my experience, working as a chef for so many years, I can say that the best option is to freeze the cake without the frosting/topping and before pouring the three milks mixture over the cake. After many trials and errors, I’ve learned that after the cake is drenched in milk, it’s best to store it in the fridge. The cake without the milks or frosting will last in the freezer for 3 months if properly wrapped.
Take a Look at These Other Cake Recipes
- The Best Coconut Cake Recipe
- Sock It To Me Cake
- Butter Pecan Cake
- French Apple Cake
- Lemon Blueberry Cake
- Lemon Poke Cake
Tres Leches Cake
By: Chef Kathy McDaniel
4.16 from 57 reviews
This light Tres Leches Cake is a super moist and tender cake soaked with 3 different kinds of milk, toppedwith a fluffy and lightly sweetened whipped topping and a dusting of cinnamon. This authentic Tres Leches Cake recipe is one of the most decadent Mexican desserts you’ll ever have.
Servings: 12 servings
Prep: 25 minutes mins
Chilling: 2 hours hrs
Cook: 30 minutes mins
Total: 2 hours hrs 55 minutes mins
IngredientsUS CustomaryMetric
US CustomaryMetric
Cake:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 5 large eggs
- 1 cup granulated sugar divided
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
Three Milks
- 1 12-ounces can evaporated milk
- 1 14-ounce can sweetened condensed milk
- 1/4 cup whole milk
WHIPPED TOPPING
- 1 pint heavy whipping cream
- 3 tablespoons granulated sugar or powdered sugar
- 1/2 teaspoon vanilla extract
GARNISHES:
- Ground Cinnamon and/or Fresh Strawberries
Instructions
Cake:
Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9×13 inch pan with non-stick cooking spray.
Combine the flour, baking powder, and salt in a large mixing bowl.
Using two separate bowls, separate the eggs. Placing the egg whites in one bowl and the egg yolks into the other bowl.
Add 3/4 cup of sugar to the bowl with the egg yolks and with an electric hand mixer, beat on high speed until yolks are pale yellow. Add the 1/3 cup whole milk and the vanilla and stir to combine.
Pour the egg yolk mixture over the flour mixture and stir gently just until combined.
With a handheld mixer or in the bowl of a stand mixer with the whisk attachment, beat the egg whites on high speed until soft peaks form (about 1 minute). With the mixer on medium-low, pour in remaining 1/4 cup sugar and then, beat on high speed until egg whites are stiff but not dry.
Gently, fold the egg whites into the batter, just until combined. Pour batter into prepared pan and spread the batter with a spatula to even out the surface.
Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow the cake to cool completely.
Three Milks:
In a large measuring cup or a pitcher combine the evaporated milk, sweetened condensed milk, and whole milk.
Once the cake has cooled use a fork to poke holes all over the top of the cake.
Slowly pour the milk mixture over the top of the cake, making sure to pour the milk mixture near the edges and all around.
Place the cake in the refrigerator and chill for at least 1 hour or overnight, to allow the milk to soak in.
Whipped Topping:
In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks form.
Spread the whipped topping evenly over the top of the cake. Garnish with ground cinnamon and fresh strawberries, if desired.
Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!
Recipe Notes
- Separating Eggs: Although I prefer using room temperature eggs for baking, it is much easier to separate the egg yolks from the egg whites when the eggs are cold (from the fridge). If you have trouble separating the egg yolks from the whites, you can use a small colander to catch the yolk or you can separate the eggs first and keep them at room temperature for about 10 -12 minutes.
- Mix Gently: It’s very important to fold the egg whites into the batter gently to prevent the whipped egg whites from deflating completely. The air in the whipped egg whites lifts the cake while it bakes in the way other leavenings do.
- Be Patient: Allow the cake to soak up the milk mixture for at least two hours before serving. I know waiting to eat it, is the hardest part of this recipe!
- Storing: Refrigerate the cake for 3-4 days. It may not last that long though. This tres leches cake is the best!
- Freezing: In my experience, working as a chef for so many years, I can say that the best option is to freeze the cake without the frosting/topping and before pouring the three milks mixture over the cake. After many trials and errors, I’ve learned that after the cake is drenched in milk, it’s best to store it in the fridge. The cake without the milks or frosting will last in the freezer for 3 months if properly wrapped.
- Baking Pan Size: We made tres leches as a sheet cake by using a regular 9×13 baking pan. This pan have tall enough sides that can hold the sweet milk mixture.
Nutrition
Nutrition Facts
Tres Leches Cake
Amount Per Serving
Calories 287Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 124mg41%
Sodium 94mg4%
Potassium 147mg4%
Carbohydrates 30g10%
Fiber 0.3g1%
Sugar 22g24%
Protein 5g10%
Vitamin A 712IU14%
Vitamin C 0.2mg0%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baking, Brunch, Dessert
Cuisine: Mexican
This post has been updated to provide better information for the baker. The recipe remains the same.
Meet your chef
Kathy McDaniel
From working as a professional chef on The Food Network to teaching cooking classes, I’m here to help you make restaurant-worthy recipes at home.
Learn More
4.16 from 57 votes (49 ratings without comment)
Leave a Reply
Onie
Only one word to describe it. Deeeelicious!!! You cannot just use 1 “e”, because it is needs the extra “e” to describe how good it is. The recipe is perfect as it is.
Reply
Kathy McDaniel
LOL Thanks Onie!
Reply
←Older Comments
12
