Tres Leches Recipe: A Creamy Latin American Milk Cake
This tres leches recipe turns a simple sponge cake into a luxuriously moist, sweet milk cake so creamy you’ll dream about it.
I first fell for tres leches at my abuela’s kitchen table on a warm May afternoon. This Latin American dessert—literally “three milks” sponge cake—gets bathed in evaporated milk, sweetened condensed milk, and whole milk, making every forkful heavenly. It’s not exactly low-cal, but with every creamy bite, you’ll see why it’s worth it. Over the years, I’ve tweaked the method—lighter flour, slower soak—to keep it luscious without collapsing. I serve it for summer family barbecues, Cinco de Mayo parties, or any time someone needs a sweet pick-me-up. The trick is simple: bake a tender vanilla sponge, pierce it wide, then pour over your three-milk mixture. Chill until it’s perfectly soaked, then top with billowy whipped cream. Ready, set, indulge.
Why You’ll Love This Recipe
• Triple-milk soak makes for a perfectly moist sponge.
• Uses pantry staples you already have on hand.
• Crowd-pleaser at summer barbecues and birthday parties.
• Make ahead: soak the cake hours or a full day in advance.
• Adapts easily with dairy-free options.
• Minimal mixing—no stand mixer required.
• Balanced sweetness: rich but not cloying.
• Whipped cream topping adds a light, airy finish.
Ingredients
• 1 cup (125g) all-purpose flour (or cake flour for extra lightness)
• 1½ tsp baking powder (aluminum-free)
• ¼ tsp salt
• 5 large eggs, room temperature (separate whites and yolks)
• ¾ cup (150g) granulated sugar, divided
• 1 tsp pure vanilla extract (clear or Mexican vanilla)
• 1 cup (240ml) whole milk
• 14oz (400g) sweetened condensed milk (e.g., Nestlé)
• 12oz (355ml) evaporated milk (Carnation brand recommended)
• 1 cup (240ml) heavy whipping cream, cold
• 2 tbsp powdered sugar (optional, for extra sweetness)
• Ground cinnamon or fresh berries for garnish
Tip: Sift flour and baking powder together for a velvety crumb. Use fresh eggs—they whisk to peaks faster. Warm eggs slightly (10 minutes at room temp) so they whip more easily.
Directions
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper, leaving a bit hanging for easy removal.
2. Whisk flour, baking powder, and salt in a bowl. Set aside—this is your dry base.
3. In a clean bowl, beat egg whites on medium speed until soft peaks form. Add ⅓ cup sugar in a slow stream and whip until glossy stiff peaks appear—like marshmallow clouds.
4. In another bowl, whisk yolks with remaining ½ cup sugar and vanilla until pale and ribbon-like. This takes about 3 minutes by hand or 2 minutes on medium speed.
5. Fold the dry mix into yolks in three additions, then gently fold in the beaten whites to keep the batter airy—scoop from the bottom up with a spatula.
6. Pour batter into the prepared pan, smoothing the top. Tap the pan twice on the counter to release large air bubbles.
7. Bake 25–30 minutes, or until a toothpick in the center comes out clean with a few moist crumbs. The cake should spring back lightly when touched.
8. While the cake cools 10 minutes, whisk together whole milk, sweetened condensed milk, and evaporated milk until well combined.
9. Poke the warm cake all over with a skewer or fork (about 20–25 holes). Slowly pour the milk blend over the top so it sinks in gradually—don’t rush.
10. Cover with plastic wrap and refrigerate at least 4 hours, ideally overnight, for maximum creaminess.
11. When ready, whip cold heavy cream with powdered sugar until soft peaks form. Spread over the cake, then dust with cinnamon or scatter fresh berries. Slice with a sharp serrated knife.
Servings & Timing
Yield: Serves 12–16 slices
Prep Time: 20 minutes (plus 10 minutes cooling)
Bake Time: 25–30 minutes
Chill Time: Minimum 4 hours (best overnight)
Total Time: About 5 hours, mostly hands-off
Variations
• Chocolate Tres Leches: Stir 2 tbsp unsweetened cocoa into the dry mix.
• Coconut Lime Twist: Swap evaporated milk with coconut milk and add lime zest.
• Coffee-Infused: Dissolve 2 tsp espresso powder into the milk soak for mocha notes.
• Berry Bliss: Layer fresh strawberries or raspberries between slices before chilling.
• Vegan-Friendly: Use flax eggs, almond-coconut milk blend, and coconut cream topping.
Storage & Reheating
Store: Cover the cake tightly in the fridge for up to 4 days—the flavor deepens over time.
Freeze: Wrap individual servings in plastic and foil; freeze up to 2 months.
Thaw: Move slices to the fridge overnight; let sit 10 minutes at room temperature before serving.
Make-Ahead: Assemble cake a day ahead inside the pan; add whipped cream just before guests arrive.
Notes
• Letting the cake rest 24 hours yields the richest soak—seriously next-level moist.
• Chill whipped cream briefly before spreading to prevent sliding.
• If the sponge shrinks, check egg white peaks—overwhipping can lead to collapse.
FAQs
Q: Can I use low-fat milk for the soak?
A: You can, but the cake will be less rich and may absorb liquid differently.
Q: How do I prevent a soggy dessert?
A: Chill uncovered until the surface feels firm, then cover loosely to set the soak without mushiness.
Q: What size pan is ideal?
A: A 9×13-inch pan gives classic thickness; a smaller pan makes it denser, a larger one thinner.
Q: Can I skip poking the cake?
A: Poking holes is essential—those holes let the milk soak in for that signature creaminess.
Q: Any nut-free notes?
A: It’s naturally nut-free, but always double-check labels on processed milks.
Q: What garnish works best?
A: Fresh berries add bright contrast, while a sprinkle of cinnamon brings a warm, seasonal touch.
Conclusion
This tres leches recipe proves how a simple sponge cake can transform into a dreamy, cream-soaked dessert—ideal for celebrations or cozy family nights. Give it a try, drop a comment on your first forkful, and explore more of my Latin American sweets like flan or churro donuts next!
Tres Leches Cake
Ingredients
- 1 cup all-purpose flour (or cake flour for extra lightness)
- 1.5 tsp baking powder (aluminum-free)
- 5 large eggs (separate whites and yolks)
- 0.75 cup granulated sugar (divided)
- 1 tsp pure vanilla extract (clear or Mexican vanilla)
- 14 oz sweetened condensed milk (e.g., Nestlé)
- 12 oz evaporated milk (Carnation brand recommended)
- 1 cup heavy whipping cream (cold)
- 2 tbsp powdered sugar (optional, for extra sweetness)
- Ground cinnamon or fresh berries for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line it with parchment paper, leaving a bit hanging for easy removal.
- Whisk flour, baking powder, and salt. Beat egg whites until stiff peaks form. In another bowl, whisk yolks with sugar and vanilla. Fold dry mix into yolks, then beaten whites. Pour batter into pan and bake for 25-30 minutes.
- Whisk together whole milk, sweetened condensed milk, and evaporated milk until well combined.
- Poke warm cake with a skewer, then slowly pour the three-milk mixture over the top. Cover and refrigerate for at least 4 hours.
- Whip cold heavy cream with powdered sugar until soft peaks form. Spread over the cake and garnish with cinnamon or fresh berries.
- Slice the cake and enjoy the creamy, moist Tres Leches Cake!
