Tres Leches Cake Recipe
A light, airy sponge cake drenched in three milks, crowned with whipped cream and a sprinkle of cinnamon—for the sweetest, most nostalgic dessert you’ll ever taste.
Full Recipe Introduction
Tres Leches Cake is a classic Latin American dessert that’s beloved for its ultra-moist sponge and rich, milky soak. What makes it extra special? It’s a simple, make-ahead treat that marries sweetened condensed milk, evaporated milk, and heavy cream, infusing every crumb with dreamy creaminess. I first discovered this recipe at my abuela’s kitchen table during a summer fiesta, and I’ve been perfecting it ever since—tweaking the vanilla notes, dusting just the right amount of cinnamon, and learning how long to let it chill for maximum soak. Whether you’re celebrating a birthday, hosting friends for Cinco de Mayo, or simply craving a sweet treat, this Tres Leches Cake Recipe hits all the right notes.
Why You’ll Love This Recipe
• Lusciously soaked in three kinds of milk for mouthwatering moisture
• Light sponge cake that stays tender, never gummy
• Perfect make-ahead dessert—soaks overnight for deeper flavor
• Simple pantry ingredients: flour, eggs, sugar, milk & vanilla
• No fancy tools; a whisk and a baking pan are all you need
• Crowd-pleaser at potlucks, BBQs, family dinners
• Easily doubled or halved—ideal for small kitchens or big gatherings
• Kid-approved sweetness with a hint of cinnamon on top
Ingredients
• 1 cup (125 g) all-purpose flour (sifted; King Arthur flour works great)
• 1 tsp baking powder (aluminum-free for pure rise)
• ¼ tsp fine sea salt
• 5 large eggs, separated at room temperature (brings more volume)
• ½ cup (100 g) granulated sugar, divided
• 1 tsp vanilla extract (Mexican or pure vanilla for depth)
• 1 can (14 oz/396 g) sweetened condensed milk
• 1 can (12 oz/354 g) evaporated milk
• 1 cup (240 ml) heavy cream (plus 1 cup for whipping)
• ½ tsp ground cinnamon, plus extra for dusting
• Optional garnish: fresh berries, mint sprigs
Tips: Sift your flour and baking powder together to avoid lumps. Warm eggs to room temperature for a higher rise. Use metal pans if you have them—heat conducts best, giving an even, golden top.
Directions
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
2. In a medium bowl, whisk together the sifted flour, baking powder, and salt—this dry mix ensures uniform texture.
3. In a large bowl, beat the egg yolks with ¼ cup of sugar and vanilla until pale and thick (about 3 minutes with an electric mixer).
4. In another clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining ¼ cup sugar, beating to stiff peaks—this step gives your sponge that cloud-like lift.
5. Gently fold the dry mix into the yolk mixture, then carefully fold in the whipped egg whites, preserving as much air as possible. A light touch equals a lighter cake.
6. Pour batter into the prepared pan and bake 20–25 minutes, or until the top is golden and a toothpick comes out clean. Let cool 10 minutes.
7. Using a skewer or fork, poke holes all over the warm cake—this helps the three-milk mixture sink in.
8. Whisk together sweetened condensed milk, evaporated milk, and 1 cup heavy cream. Slowly pour over the cake, letting it puddle into each hole; go in circles to ensure full coverage.
9. Cover the pan with plastic wrap and chill at least 4 hours, or overnight for the best soak (seriously—patience here pays off!).
10. Before serving, whip the remaining 1 cup of heavy cream with a pinch of cinnamon until soft peaks form. Spread evenly on top, then dust with a bit more cinnamon. Garnish with berries or mint if you like.
Servings & Timing
Makes 12–16 slices
Prep Time: 20 minutes
Bake Time: 25 minutes
Chill Time: 4–8 hours (overnight works wonders!)
Total Time: about 5 hours (most of which is hands-off chill)
Variations
• Coconut Tres Leches: Swap ½ cup heavy cream for coconut milk and sprinkle shredded coconut on top.
• Chocolate-Lovers: Stir 2 tbsp cocoa powder into the milk mix for a mocha twist.
• Fruit-Studded: Layer thin mango or strawberry slices between cake and milk soak.
• Gluten-Free: Use a 1:1 gluten-free flour blend—works surprisingly well.
• Keto-Friendly: Replace sugar with erythritol and use almond flour (texture will vary).
Storage & Reheating
Store covered in the fridge for up to 4 days—this cake actually gets better on day two. For longer storage, freeze individual slices in airtight containers for up to 1 month; thaw overnight in the fridge. No reheating needed, but you can let slices sit 10 minutes at room temp for the creamiest bite. Make-ahead tip: bake and soak a day ahead, then top with whipped cream just before serving.
Notes
• Use Mexican vanilla for a richer aroma—you’ll notice subtle caramel notes.
• Don’t skip those holes! They’re tiny highways that let the milk soak evenly.
• I switched pans mid-test (glass to metal) and felt the metal bake was more even.
• If your whipped cream breaks, chill the bowl and beaters before whipping.
• For extra flair, add a thin layer of dulce de leche between cake and milk soak.
FAQs
Q: Can I halve this recipe?
A: Absolutely—you can bake in an 8×8-inch pan; just watch the bake time (about 18–20 minutes).
Q: Why is my cake gummy?
A: Overmixing the batter or pouring milk too soon can make it heavy—fold gently and wait until it cools slightly.
Q: Can I skip the evaporated milk?
A: You could use all condensed milk, but the balance of sweetness and richness changes—try half-and-half as a stand-in.
Q: How do I transport it?
A: Keep it in its pan, cover tightly with plastic wrap, and chill until firm; a cooler bag helps if you’re traveling.
Q: Is this recipe allergy-friendly?
A: For dairy-free, use coconut cream and almond milk, though texture and flavor will shift. Eggs are essential for the sponge, but you can try aquafaba (chickpea water) for egg-free.
Q: Why isn’t my whipped cream stiff?
A: It might be too warm—chill your bowl and beaters, then add a touch more sugar to stabilize.
Q: Can I add flavor extracts?
A: Sure—almond or rum extract (¼ tsp) adds a lovely twist; just don’t overdo it.
Q: What’s the best topping?
A: Fresh berries, a dusting of cinnamon, or a drizzle of caramel—each adds its own splash of color and taste.
Conclusion
This Tres Leches Cake Recipe brings together a tender sponge, three creamy milks, and whipped cream in a way that feels both festive and comforting. Give it a whirl for your next gathering—you’ll find those milky bites hard to resist. Drop a comment below to share your tweaks or check out our Latin American Desserts Collection for more sweet inspirations!
Looking for another crowd-pleaser? Try our Classic Flan Recipe next—you’ll thank me later!
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
