Name: Tres Leches Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Cuisine: Latin American
Ingredients: 2 cups all-purpose flour (240g); ¾ teaspoon baking powder; ½ teaspoon salt; 5 large eggs, separated; 1¼ cup granulated sugar (250g), divided; ½ cup whole milk (120ml); 2 teaspoons vanilla extract; 1 (14-ounce/397g) can sweetened condensed milk; 1 (12-ounce/354ml) can evaporated milk; ⅔ cup whole milk (160ml); 2 cups heavy whipping cream (480ml); 2 tablespoons powdered sugar; Fresh berries (such as strawberries, for garnish)

Introduction

Tres Leches Cake is a moist and decadent dessert soaked in three types of milk, making it irresistibly tender and flavorful. This classic Latin American treat combines a light sponge cake with a rich milk syrup and fluffy whipped cream topping. It’s perfect for celebrations or any time you want to impress with a luscious homemade cake.

The image shows a slice of light yellow sponge cake soaked in creamy white milk, creating a soft and moist bottom layer. On top of the cake is a thick, fluffy white whipped cream layer that appears smooth and soft. The top is decorated with three thin, bright red strawberry slices arranged neatly at the center. The cake slice sits on a white plate with a delicate butterfly design and a gold rim, placed on a white marbled surface with a soft pink cloth beside it. In the background, there is a larger white dish with the remaining cake topped with whipped cream, and another similar plate with a cake slice. A whole strawberry is visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (240g)

¾ teaspoon baking powder

½ teaspoon salt

5 large eggs

1¼ cup granulated sugar (250g)

½ cup whole milk (120ml)

2 teaspoons vanilla extract

1 (14-ounce/397g) can sweetened condensed milk

1 (12-ounce/354ml) can evaporated milk

⅔ cup whole milk (160ml)

2 cups heavy whipping cream (480ml)

2 tablespoons powdered sugar

Fresh berries (for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Butter a 13×9-inch baking dish or spray it with baking spray.

Step 2: In a large bowl, whisk together the flour, baking powder, and salt.

Step 3: Separate the eggs into two bowls: one medium bowl for the yolks and a large bowl for the whites. Beat the egg whites on high speed until foamy and doubled in size, about 1 minute. While beating, slowly add ¼ cup of the sugar. Continue beating until stiff peaks form, about 3 minutes.

Step 4: In the bowl with the egg yolks, add the remaining 1 cup sugar and beat on medium speed until pale and fluffy, about 1 minute. Beat in the milk and vanilla extract. Pour this mixture into the flour mixture and beat just until combined.

Step 5: Gently fold the egg whites into the batter in two batches using a spatula, until no white streaks remain. Pour the batter into the prepared cake pan.

Step 6: Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool until slightly warm. Note that the cake will fall and shrink as it cools—this is normal.

Step 7: For the syrup, whisk together the sweetened condensed milk, evaporated milk, and ⅔ cup whole milk in a medium bowl. Poke the cake all over with a fork and slowly pour the syrup evenly over the cake. Cover and refrigerate for at least 1 hour to allow the milk to soak in.

Step 8: For the frosting, beat the heavy cream and powdered sugar on medium speed until soft peaks form. Spread the whipped cream over the soaked cake.

Step 9: Garnish with fresh berries if desired. Keep the cake refrigerated and serve chilled.

Tips & Variations

Use fresh, high-quality milk and cream for the best flavor and texture.

You can substitute any fresh berries for garnish or add chopped nuts for extra texture.

Try adding a splash of rum or brandy to the syrup for an adult twist.

To make the cake dairy-free, use coconut cream for whipping and plant-based milks for the syrup.

FAQs

Can I make Tres Leches Cake ahead of time?

Yes, it actually tastes better after the flavors have melded for a few hours or overnight in the fridge. Just keep it covered and chilled until serving.

How do I know when the cake is fully soaked?

After pouring the milk syrup over the cake, it should absorb most of the liquid and feel moist but not soggy. You can poke more holes with a fork to help the syrup soak evenly.